Shrimp Angel Hair Pasta
This recipe is a combination of two recipes from “In the Kitchen with Rosie”. I like to cook using very little fat, however she tries to stay under 5 grams per dish, which I think may be a little extreme. I think it tastes better with a little more, which I had added to the recipe. Hope you like it! – Home Cook Jane
Some More To Know About Cooking With Shrimp
How do you know when shrimp are done cooking?
Angel Hair Pasta with Lemon, Garlic, and Shrimp
For the Marinade
1/3 chopped shallot
1 garlic clove, chopped
1/8 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
2 teaspoons freshly squeezed lime juice
1 tablespoon Dijon mustard
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup dry white wine
2 teaspoons honey
3 tablespoons grated fresh ginger
12 large shrimp, peeled
For the pasta
2 teaspoons olive oil
2 cloves garlic
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
1 cup chopped tomato
4 ounces dried semolina angel hair pasta
4 ounces dried spinach pasta
1/4 cup chopped fresh basil
2 tablespoons freshly grated parmesan cheese
Freshly ground black pepper - to taste
How To Prepare At Home
To Make the Marinade
Mix ingredients. Cover and refrigerate for 20-30 minutes.
For the Pasta
Bring a large pot of water to a boil over high heat and maintain at a boil.
Chop the tomatoes if fresh, chop the basil and grate the parmesan cheese.
Put the olive oil and garlic in a sauté pan and cook over medium heat until the garlic begins to brown. Remove the pan from the heat and pour in the wine.
Return it to the heat. Cook for another 1 to 2 minutes, until the wine is reduced by half. Stir in the lemon juice and tomato. Remove from heat. Skewer the shrimp on bamboo sticks. Try to retain as much of the marinade as possible on the shrimp.
Grill or sauté' the shrimp till done, usually 1 to 2 minutes per side. Drain the pasta and put it in a warm serving bowl. Add the parmesan cheese, and the black pepper, along with the tomato mixture.
Toss and serve immediately.
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