Shells and Shrimp with Garlic Wine Lobster Sauce

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

An elegant one-dish meal that's easy to prepare.

Recipe tags: lobster base, moderate difficulty, main, seafood, skillet

12 oz	uncooked small pasta shells
½ cup	dry white wine
1½ tsp	Better Than Bouillon^® Lobster Base
2 Tbsp	extra-virgin olive oil
4 cloves	garlic, peeled and thinly sliced
1 lb	uncooked shrimp (31/40 count), thawed, peeled, deveined, tails on
1 cup	frozen baby peas, thawed
2 Tbsp	butter
2 tsp	lemon juice
½ tsp	coarse black pepper
1 Tbsp	chopped fresh dill weed
	Parmesan cheese (optional)

1

Cook pasta according to package directions; drain well. Set aside.
2

In a small bowl, add wine and Lobster Base, whisk to combine, set aside.
3

In a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add shrimp; cook until done, about 3-4 minutes, turning frequently.
4

Add pasta and peas to shrimp, stir to combine. Stir in wine mixture, butter, lemon juice and pepper. Cook about 2 minutes until thoroughly heated.
5

Toss shells and shrimp with dill. Top with freshly shaved Parmesan cheese and serve with warm crusty bread.

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