Shrimp scampi

Vermicelli. 

Shrimp. I use frozen, best to use large shell on

Butter. 

EVOO. 

Garlic. 

Salt, pepper, red pepper. 

Lemon. 

Parsley. 

Shell the shrimp; reserve the shells; brine the shrimp in 3 T salt, two T sugar and a quart of water for 30 minutes; dry and refrigerate the shrimp. 

Cook the pasta and reserve.  

Add shrimp shells and 1+ cup white wine to small pot. Bring to a boil and simmer for a few minutes. Use a colander, strain and reserve the broth. Discard the shells. 

Over medium + heat, melt one or two T butter and one or two T EVOO to pan. 

Add three (or more 😬) cloves of minced garlic, red pepper flakes and sauté for one + minutes. 

Add stock bring to low boil and add shrimp; poach shrimp covered until just turning pink. Flip shrimp and cook until just opaque. About 5 minutes total. Set shrimp aside reserving broth. Add two more T butter. Add a healthy squeeze of lemon juice and 1 t of corn starch and some parsley. Cook till smooth stirring. 

If needed to make enough sauce for the pasta, add either white wine or chicken stock to reserved stock. Add pasta, shrimps and more parsley to hot stock; warm and then transfer to serving dish.