Wok Shrimp Scampi

4-6

5 cups                         Water

1 tablespoon             Kosher salt

½ pound                   Penne pasta

3 tablespoons           Coconut oil

1 small                       White onion, minced

2 cloves                      Garlic, minced

¼ teaspoon               Kosher salt

¼ teaspoon               Chili flake

¼ teaspoon               Black pepper, ground

2 tablespoons           Butter

1 pound                     Large shrimp, peeled and deveined

½ cup                        White wine or sherry

1 cup                          English peas, frozen

¼ cup                        Parsley, chopped

¼ cup                        Heavy cream or half-and-half

¼ cup                        Parmesan cheese, grated

1                                  Lemon, juiced

1. Set wok on High and add water and kosher salt
2. Once boiling, add pasta and cook for 9-10 minutes, stirring occasionally
3. When pasta is al dente, strain and set aside
4. Wipe out wok with a paper towel to remove any water
5. Return wok to burner on Medium-High heat
6. Add coconut oil and heat for 1 minute
7. Once oil is heated and close to smoking add onion, garlic, salt chili flake, and black pepper
8. Sautee for 1-2 minutes until softened, do not burn the garlic.
9. Create a well in center of wok by moving the onions and garlic up the sides of the wok
10. Add butter and shrimp to center of wok
11. Sauté shrimp for 1-2 minutes, turning once
12. Add wine and reduce wine for 1 minute
13. Add peas and toss with shrimp
14. Add cooked pasta, parsley, and cream and toss to combine
15. Toss with Parmesan and lemon juice, reduce slightly until thickened
16. Serve immediately