Go Back
+ servings

Angel Hair Pasta with Lemon, Garlic, and Shrimp

Does It Get Any Better
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian
Servings: 3 - 4 servings

Ingredients

For the Marinade

  • shallot finely chopped
  • 1 clove garlic chopped
  • 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.