Summery Lemon Shrimp Pasta

A while back I made a shrimp scampi pasta and this dish reminds me a lot of that, but without the specialty ingredients like clam juice.  This is all made with things I had on hand in the fridge or pantry.  This also makes good use of the littlest and the cheapest shrimp.  The flavors of the garlic and lemon are strong an can stand up to the frozen shrimp quite nicely. 

Summery Lemon Shrimp Pasta

8 oz pasta of your choice
12 oz cocktail shrimp (gasp, I used frozen)
2 teaspoons crushed garlic
1 large shallot
4 tablespoons butter
2 tablespoons olive oil
1 large lemon
1/2 cup dry white wine
1/2 cup chicken broth or pasta cooking liquid
1 tablespoon fresh parsley
1 tablespoon fresh chives
Salt and pepper

Vest lemon and combine with salt, pepper, garlic and 1 tablespoon olive oil.  Mix in shrimp and set aside to marinate. 

Cook pasta to al dente in salted boiling water.  I used short pasta because the Little Mouths like it better and it is easier for them to eat. 

Mince shallot and brown in a large skillet on medium high heat.  Toss in shrimp and cook through until shrimp are opaque. 

Add the wine, chicken stock or starchy cooking liquid reserved from pasta.  Using both the wine and lemon might make it a bit too sharp for many little mouths.  Prepare it to the tolerance of your little taste buds and use more cooking liquid or chicken stock to compensate for the liquid. 

Add in the drained pasta and butter and mix to combine.  Chop the fresh parsley and chives and toss just prior to serving.

Thumps up from Little Mouths and Big Mama.