½ lb. Vermicelli pasta, cooked
1 lb. 51/60 ct shrimp
Tone’s® Salt & Pepper to taste
4 tablespoons unsalted butter
1 shallot bulb, diced
2 teaspoons minced garlic
1 lemon, juiced
2 teaspoons Tone’s® Parsley
½ teaspoon grated lemon zest
1 tablespoon Tone’s® Crushed Red Pepper Flakes
½ cup dry white wine
Parmesan cheese for garnish
•Cook pasta according to package directions
•Make sure shrimp are clean and dry. Season shrimp with Tone’s® Salt and Pepper to taste.
•Heat up a large skillet over medium heat. Add 2 tablespoons of unsalted butter, followed by shallot, garlic, lemon zest, Tone’s® Parsley Flakes and Crushed Red Pepper Flakes. Sauté until garlic begins to brown.
•Add dry white wine and cook until shrimp turn pink.
•Remove shrimp and set aside on a plate. Add pasta to the skillet along with remaining 2 tablespoons of butter. Once pasta is hot, add shrimp back to skillet and toss together.
•Plate and serve with fresh Parmesan.
1 ¼ oz. rum
1 ¼ oz. lemon rum
2 ½ oz. sweet & sour mix
2 ½ oz. cranberry juice cocktail
½ lemon, juiced
Lemon wedge, garnish
•Add ice to shaker.
•Add all ingredients and shake well. Serve in a martini glass and garnish with lemon wedge.