Simple, but turned out well.
We've made a few variations of this but this was one of my favorites. I wasn't sure how long to cook the shrimp (they were pretty big!) but found this Sauteed Shrimp recipe by Tyler Florence. I took the outline of that:
- Dredged the shrimp (peeled, deveined, but with tails still on) in flour seasoned with salt and pepper.
- Sauteed those over medium heat (2 tbsp butter, 2 tbsp olive oil)- although I think a smidge hotter would have been better- for 5 minutes
- Removed the shrimp
- Added the garlic to the same pan for 1 minute
- Added the cooked pasta and stirred
The pan was too hot for the pasta, maybe next time add some pasta water first to deglaze and cool right before the pasta. Also some Italian parsley would have been great.