Creamy and decadent shrimp scampi dinner that's simple to prepare.
Amount Per Serving
8ouncesangel hair pasta
2Tablespoonsolive oil, divided
1/2teaspoonground black pepper
4clovesfresh garlic, minced
1poundmedium or large raw shrimp (deveined), thawed if frozen
1/4cupchopped fresh Italian (flat-leaf) parsley
4Tablespoonsshredded Parmesan cheese
Boil pasta until al dente; drain, reserving some of the pasta water.
Season shrimp with salt and pepper.
Sauté grated garlic in 1/2 of the olive oil and 1/2 of the butter. Do not let garlic burn.
Add the shrimp and cook 2 minutes; lower heat to medium and cook until shrimp turn pink.
Remove the shrimp and garlic from the pan and set aside, keeping them warm.
In the same pan, combine the white wine, lemon juice, parsley and the remaining butter and olive oil, and heat 2 minutes. Add the shrimp back in with some of the reserved pasta water (about as much as the wine you had added) and let thicken for 1 minute. Stir well.
Pour over angel hair and sprinkle with Parmesan cheese.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing