Shrimp Scampi Over Angel Hair Pasta
We make this quite often, but haven't added it to the site, so… here's the garlicy, buttery, shrimpy, goodness!
Print Pin RateIngredients
- ½ cup dry white wine
- 2 tbsp olive oil
- 4 tbsp unsalted butter divided
- 5 large cloves garlic minced
- 1¼ lbs medium – large shrimp
- kosher salt
- fresh ground black pepper
- ½ tsp crushed red pepper flakes
- 2 tbsp lemon juicde
- ¼ cup chopped fresh parsley
- ½ lb Angel Hair pasta
Instructions
- Place a large sauce pot of water on the stove and bring to a boil , then add salt to the water.
- While the water is heating, shell, devein, and remove the tails from the shrimp, but reserve the tails. Add the wine, tails, and shells to a sauce pot over medium heat, bring to a boil, then reduce heat to a simmer and cook until the shells are pink and the wine has been reduced by half.
- Remove the tails and shells from the wine sauce and set and reserve the wine sauce for later.
- Heat the olive oil and 2 tbsp butter in a large skillet over medium heat.Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté on one side (until just beginning to turn pink), then flip.
- Put the pasta in the boiling water and reduce heat to a high simmer. Pasta should be drained and removed when it is al dente.
- Pour in the wine sauce, add red pepper flakes, and bring to a simmer until the wine sauce reduces by about half and the shrimp is cooked through.Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Pour the shrimp and sauce over the pasta and serve
