About 30 minutes to prepare and cook.

  1 teaspoon Land of Lakes butter

  1/4 cup Star Extra-Virgin olive oil

  6 garlic cloves, chopped

  1/2 cup dry white wine

  1/8 teaspoon crushed red pepper flakes (or to taste)

  Freshly ground black pepper (or to taste)

  1 pound large or extra-large shrimp, shelled

  Dehydrated parsley

  Freshly squeezed juice of half a lemon

  Cooked spaghetti

In a large skillet on medium heat melt butter with olive oil. Add garlic and saute until fragrant, about 1 minute. Add wine, red pepper flakes, black pepper and bring to a simmer. Let wine reduce by half, about 4 minutes. Add shrimp and saute until they turn pink, about 10 minutes depending upon their size.

Shake on lots of parsley, pour in the lemon juice, and serve over spaghetti.