Shrimp Angel Hair Pasta

This recipe combines two recipes from "In the Kitchen with Rosie." I like to cook with very little fat. However, she tries to stay under 5 grams per dish, which may be a little extreme.

It tastes better with a little more, which I had added to the recipe. Hope you like it! - Home Cook Jane

How do you know when shrimp are done cooking?

📖 Recipe

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Angel Hair Pasta with Lemon, Garlic, and Shrimp

Does It Get Any Better

Prep Time20

Cook Time20

Total Time40

Course: Pasta

Cuisine: Italian

Servings: 3 - 4 servings

Ingredients

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 Pasta

2 teaspoons olive oil
2 cloves garlic
½ cup dry white wine
¼ cup freshly squeezed lemon juice
1 cup tomato chopped
4 ounces dried semolina angel hair pasta
4 ounces dried spinach pasta
¼ cup fresh basil chopped
2 tablespoons Parmesan cheese freshly grated
freshly ground black pepper to taste

Instructions

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.