If you’re looking for an easy pasta dish to wow your dinner guests, executive chef Dylan Shortridge of Society by EVO in Tempe shares his garlic shrimp recipe. Shortridge, previously with Bourbon & Bones and Pinnacle Peak Country Club, really likes this dish because it incorporates three of his favorite ingredients: garlic, onions and citrus.
The recipe is pretty straightforward, but Shortridge cautions against overcooking the shrimp and garlic. “I add the garlic right after the shrimp is done cooking and toss for 10-15 seconds to release the garlic’s fragrant smell,” he says.
About 90 percent of Society by EVO’s dishes include garlic, Shortridge says. So if you love garlic, you know what to do.
1 tsp. minced garlic
1 tsp. minced shallots
6 halves of cherry tomatoes
½ tsp. lemon zest
1 tsp. lemon juice
6 deveined shrimp, tail on
2 tbsp. butter
8 oz. bucatini noodles
½ tsp. minced parsley
½ tsp. each salt + pepper
½ tsp. red pepper flakes
2 tbsp. grated Parmesan
- Cook noodles , drain and set aside.
- Heat a sauté pan and melt 2 tbsp. butter.
- Once the butter has melted, add shallots and red pepper flakes.
- Add shrimp and lemon juice and cook on medium-low heat until shrimp is no longer translucent.
- Add garlic and noodles. Toss with Parmesan to fully incorporate all the flavors.
- Plate in a wide shaped bowl with shrimp on top of noodles, garnish with parsley, lemon zest and ½ grilled lemon.