Good Day!
1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper
1 lemon, juiced, plus 1/2 lemon, zested
1/3 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley leaves
Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. Drain reserving 1 cup of pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper to the skillet, then saute until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp.
Add pasta to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.
I got my zip back lol. Easy and delicious shrimp scampi. A little different than I usually make because I added some white wine. About 1/3 cup.
I think this dish is as easy as you can get. Sauté cooked shrimp in a few tablespoons olive oil a few minutes. Remove from pan and set aside. Add red pepper , a little lemon juice , white wine and garlic to pan and sauté a few minutes on low. Whisk in butter. Cook pasta a dente. Place 1 ladle pasta water in pan that has the garlic simmering. Add cooked shrimp. Toss and simmer. Drain pasta and add to shrimp sauce. Sprinkle with 1/2 fresh lemon (juice) and fresh parsley . Toss thoroughly and serve immediately. I'll write a more detailed recipe below . Enjoy!
1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper
1 lemon, juiced, plus 1/2 lemon, zested
1/3 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley leaves
Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. Drain reserving 1 cup of pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper to the skillet, then saute until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp.
Add pasta to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.
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| 8/16/16 |
Note: I made a smaller portion using 1/2 lb. Angel hair pasta and 3/4 lb. cooked shrimp but used the same amount of liquid ingredients.
Happy Cooking,
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