Previously Frozen Cooked Cocktail Shrimp (Tail-Off) with Angel Hair Pasta

Ingredients:
2 Tbsp butter
1 Tbsp extra-virgin olive oil
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup cooked pasta water (optional)
3/4 tsp kosher salt, or to taste
1/2 tsp crushed red pepper flakes, or to taste
1/4 tsp Freshly ground black pepper
1 bag frozen cocktail shrimp, shelled, cooked, tail off (usually 70-90 per pound)
1/3 cup parsley, finely chopped
Juice of one lemon
Cooked pasta or crusty bread

Directions:
1. In a large skillet or wok, melt 1 Tbsp butter into the olive oil over medium high heat
2. Add garlic and sauté until fragrant (about 2 minutes)
3. Add broth, salt, red pepper flakes and black pepper
4. Bring to a boil, then simmer until liquid is reduced by half (about 8 minutes)
5. Add half a cup of the cooked pasta water (optional) and reduce heat to medium low
6. Add shrimp, parsley and lemon juice, and stir to heat through
7. Serve immediately over pasta or with crusty bread

The starch in the optional pasta water thickens the sauce a bit and permits it to cling better to the pasta. Remember that this shrimp is already cooked, so you want to thaw it, let it get to room temperature, and swim in the sauce only for as long as it takes to warm it hrough. Cook it too long and the shrimp get rubbery.