1-1/4 pounds raw shrimp in shells 4 cloves garlic, minced 1/4 cup olive oil 3 Tablespoons unsalted butter 1/2 teaspoon dried basil 1 teaspoon red pepper flakes 3 Tablespoons fresh lemon juice 2 Tablespoons dry white wine 1/4 cup parsley, chopped, plus more for garnish 1/4 cup Parmesan cheese, grated, plus more for garnish Salt and pepper 1 pound gf fettuccine, cooked according to package instructions.
Peel and devein shrimp, leaving tails intact.
In a small bowl, mix garlic, olive oil, butter, basil and red pepper flakes. Add shrimp and toss to coat. Cover and refrigerate for up to 4 hours.
Heat a large, heavy skillet over medium-high heat. Add shrimp mixture and sprinkle with lemon juice, salt and pepper. Saute until shrimp turn opaque, about 3 minutes. Remove shrimp to a plate and keep warm.
Add wine to pan to deglaze. Return shrimp to pan and toss. Remove pan from heat and stir in Parmesan cheese and parsley. Serve over cooked fettuccine and sprinkle with additional Parmesan cheese and chopped parsley.