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Cook pasta for 8-10 minutes in 2 tbsp canola oil and 2 tbsp salt, until al dente. Rinse, drain and set aside.
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Meanwhile, heat butter in a large pan. Add garlic, shallots and 1/2 cup parsley and sauté until fragrant about 2 minutes.
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Pour in wine and bring to a simmer until wine reduces by half and add 1/4 cup parsley.
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Season shrimp with salt, pepper and seasoned salt and introduce to the pan and sauté for a total of 4 minutes, two minutes each side.
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Stir in pasta, lemon juice, drizzle with olive oil and top with remaining parsley and remove from heat. Serve immediately