2 lbs fresh shrimp (peeled and deveined, preferably wild and sustainably caught)
3 tablespoons Petaluma Creamery Butter (unsalted)
1 garlic clove (minced)
1/2 cup White Wine
2 cups Petaluma Creamery Garlic Jack cheese (grated)
2 tablespoons fresh parsley (chopped, reserve some for garnish)
1 package long pasta (such as linguine, spaghetti, fettuccini)
Preheat your oven to 350 degrees Fahrenheit.
Cook your desired pasta to package directions and keep covered to stay warm until serving time. *This can be done in advance and warmed up when you’re ready eat.*
In a separate large skillet, heat your butter until melted and and your garlic and shrimp. Cook shrimp until barely pink on both sides (flipping over after 1-2 minutes depending on shrimp size.)
*You do not want to fully cook your shrimp. The shrimp will continue to cook in the oven*
Remove shrimp from pan and transfer to a slightly greased baking dish, reserving liquid in pan.
To your pan, add white wine to your remaining butter/garlic liquid and bring to a boil. Cook don your white wine until reduced by half. You may add more white wine and butter if desired for more sauce. Pour your sauce over your shrimp, sprinkle with the garlic jack cheese and parsley.
Bake your shrimp dish in the oven, uncovered, until cheese is melted (around 6 minutes.) Once done, remove from oven and serve over pasta. Top with more parsley if desired.