8 ounces bowtie pasta (can use gluten-free)
2 TBSP grape seed or olive oil
6 TBSP butter
4 cloves garlic, minced
1 tea red pepper flakes
1¼ pound large shrimp, peeled and deveined
Salt and pepper to taste
4 cups Fresh Basil
½ cup Pecorino OR parmesan cheese
2 TBSP Fresh parsley, chopped
1 TBSP Fresh squeezed lemon juice
In a large pot, cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 TBSP of butter. Add the garlic and red pepper flakes and cook until fragrant. Add the shrimp and salt and pepper to taste. Cook until the shrimp starts to turn pink.
Add the pasta back to the pot along with the remaining butter, cheese, and parsley. Still until mixed and butter is melted the add the lemon juice. Stir in and also garnish with fresh basil. Serve with crusty French bread!