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
Angel Hair Pasta with Lemon, Garlic, and Shrimp
For the Marinade
- ⅓ shallot finely chopped
- 1 clove garlic chopped
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 2 teaspoons lime juice freshly squeezed
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ¼ cup dry white wine
- 2 teaspoons honey
- 3 tablespoons fresh ginger grated
- 12 large shrimp peeled
For the Marinade
- Combine all the 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.Cook the pasta according to the manufacturers recommendations to al dente.
- Chop the tomatoes if fresh, chop the basil.
- 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.