Lemon Sherry Shrimp with Pasta

This delicious garlicy shrimp dish will make a hit with your guests!  It's so easy and presents  beautifully on your table with an aromatic quality they won't forget! 

Lemon Sherry Shrimp

    by Dolce Vita Baskets

½ cup olive oil

5 cloves garlic chopped

½ teaspoon basil

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

2 cups chicken or vegetable stock

1 cup of fresh chopped parsley (save some whole for garnish)

4 tablespoons of lemon juice

1 cup of Sherry

1.5 - 2 pounds fresh shrimp

1 pound of linguini or fettucine

Boil pasta and time it so its ready as the recipe is finished. (Save some of the water to use to toss the pasta with the shrimp.)  Or, boil it ahead of time, drain and rinse well with cold water. Set aside for later

Combine ½ cup of chicken stock, ½ cup sherry, lemon juice, parsley, salt, red and black pepper in a bowl and marinate the shrimp for about an hour.

In a large deep skillet, heat the olive oil slowly on low flame and add fresh garlic. Remove the skillet from the burner just as the garlic begins to brown - allow to cool slightly. Return the skillet to a medium flame and pour the liquid marinade into the skillet, without the shrimp and bring to a boil. Then lower the flame and place the shrimp into the liquid and cook only until the shrimp turns pink. 

Remove Shrimp and cook the liquid for another 3 or 4 minutes on a low boil, adding the remainder of the sherry. On a very low flame, toss the pasta into the liquid, adding the remainder of the chicken stock as needed. Add shrimp and toss, serve with parsley garnish.