HOW MANY SHRIMP DO YOU HAVE TO EAT
BEFORE IT MAKES YOUR SKIN TURN PINK
EAT TOO MUCH AND YOU’LL GET SICK
SHRIMPS ARE PRETTY RICH

What You Need

  • 1 pound of shrimps
  • A lemon
  • Fresh parsley
  • Chili flakes
  • 2 shallots
  • 3 or more cloves of garlic
  • 0.5 cup of dry white wine
  • Salt and pepper
  • ~8 oz of some sort of pasta, like linguine. I used regular spaghetti because that’s what we had.
  • Butter Olive oil

Do This

  • Get a big-ass pot of water and get it boiling, then cook your pasta to just under al-dente. Drain and set aside if it finishes cooking before you complete the rest of the steps.
  • Crush or finely mince the garlic
  • Chop up enough parsley so you have about 2 tablespoons worth
  • Zest the lemon
  • Finely chop the shallots. They know what they did.
  • Melt about 2 tablespoons of butter and a bit of olive oil on medium high heat
  • Add the shallots, garlic, and red pepper flakes and cook until the shallots become translucent
  • Season the shrimp liberally with salt and pepper and add to the pan. Cook until pink, then remove the shrimp.
  • Note1: you can use precooked shrimp for this, just thaw it first and add it at the next step instead
  • Note2: this would be an opportune time to remove the tails from your shrimp if you want. Personally, I think people who eat the tails of shrimp are just as weird as people who eat the skin on kiwi fruit.
  • Add the wine, lemon zest, and squeeze the juice of the lemon into the pan. Bring to a boil.
  • Add another 2 tablespoons of butter and olive oil and re-introduce the shrimp
  • Add the parsley and pasta
  • Season with more salt and pepper if desired

shrimp dance