- This topic has 1 reply, 1 voice, and was last updated November 6, 2017 at 11:53 pm by .
- November 6, 2017 at 11:53 pm #382029
Shrimp with Angel Hair Pasta
14 to 20 shrimp
4-oz angel hair pasta or capellini (or enough for two)
2 tbs butter
2 tbs extra=virgin olive oil
2 cloves garlic (thinly sliced or coarsely chopped)
Pinch salt, or to taste
Pinch freshly ground black pepper, or to taste
1 1/2 tbs fresh chopped parsley (divided)
2 tbs fresh grated Parmesan cheese
Remove the shells from the shrimp. Rinse the shrimp under cold running water and set aside.
Cook the angel hair pasta in boiling salted water following the package directions. Drain in a colander.
Meanwhile, heat the butter and olive oil in a medium saucepan or saute pan over medium heat.
When the butter and oil are hot, add the minced garlic and cook until lightly golden and aromatic. Scoop the garlic out with a slotted spoon and discard.
Add the shrimp to the garlic oil. Sprinkle with the salt, pepper, and 1 tbs of the parsley.
Cook over medium heat until shrimp is opaque and turns pink. Remove the pan from the heat and add the drained angel hair pasta.
Add the Parmesan cheese and the remaining 1 1/2 tsp of parsley. Toss to blend.
Serve immediately with a Caesar salad or green salad, warm rolls or garlic bread, and more Parmesan cheese, if desired. Serves 2
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