When I saw this recipe on the Love Deliciousness blog, I knew I had to try it. I used Butter Buds all the time in college, but I sort of forgot about them until I saw this recipe. I found "Molly McButter" at the local Safeway (in the spice aisle), which I assume is pretty much the same thing, so I gave the recipe a whirl. I call it shrimp scampi-esque because I threw in some extra stuff that was in the fridge and I wanted to use up. This was so delicious, and easy! I definitely will make this again. My version is below. Note-- Molly McButter has a lot of salt in it, so you won't need to add extra salt.
8 oz uncooked whole wheat rotini pasta
1 Tbsp olive oil
3 cloves garlic, minced
1 medium shallot, minced
Approx 2 cups cherry tomatoes, cut in half
10 oz. precooked frozen shrimp, tails off, thawed
3 Tbsp Butter Buds (or Molly McButter), divided
4 Tbsp white wine (I used Riesling)
1/4 tsp ground black pepper
Parmesan cheese & parsley for topping
Prepare pasta according to package directions. While pasta is cooking, heat olive oil in large skillet over medium heat.
Saute the garlic and shallot in the olive oil until is starts softening; about one minute. Add a few dashes of black pepper to taste. Add the halved cherry tomatoes. Let the tomatoes cook, stirring frequently, until they release their juices; about two minutes.
Add shrimp to the skillet and cook until heated through; 1-2 minutes.
Add 1 Tbsp of Butter Buds & and the white wine to the shrimp. Simmer about 2-3 more minutes, until the sauce thickens and is reduced by about half.
Drain pasta. Stir in pepper and remaining Butter Buds. Add the shrimp mixture to the pasta and toss gently.
Top generously with grated parmesan and parsley. Serves 2 with leftovers.