Shrimp Scampi Style On Lemony Angel Hair Pasta
From Semigourmet53 8 years agoIngredients
- 1 pound angel hair pasta shopping list
- 8 garlic cloves, crushed or 5-6 tablespoons minced If you like more garlic shopping list
- ½ cup fresh flat leaf parsley (a couple of generous handfuls), chopped shopping list
- Fresh ground black pepper and salt to taste shopping list
- ¼ cup extra virgin olive oil shopping list
- 24 medium size raw shrimp, peeled, deveined, and tails removed shopping list
- ½ teaspoon crushed red pepper flakes shopping list
- ½ cup dry white wine shopping list
- Zest and juice of 2 lemons shopping list
- 5 tablespoons cold unsalted butter shopping list
- 2 ladles pasta cooking water (about ½ to ¾ cup) shopping list
How to make it
- 1. Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente, with a bite. Reserve a couple of ladles of cooking water before draining the pasta.
- 2. While the pasta cooks. Heat a large skillet over medium heat. In a bowl combine the garlic, parsley, salt, pepper, and olive oil. Toss the shrimp with half of the garlic mixture to coat evenly. Transfer the shrimp to the hot sauté pan. Add lemon ½ the lemon and ¾ of the zest, and cook for about 2 to 3 minutes on each side, until the shrimp are firm and opaque. Remove shrimp from skillet and cover to keep warm.
- 3. Return skillet to burner. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown. Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and stir until melted. Add the drained angel hair pasta and shrimp; toss to coat. Taste to adjust the seasoning with salt and pepper. Divide the pasta and shrimp among 4 serving plates.
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