Recipes - Super Simple Fifteen-Minute Shrimp Scampi with Angel Hair Pasta (Worthy of Date Night In)


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Fifteen-minute shrimp scampi with angel hair pasta
from Chicago Tribune

Serves 2

1 pound frozen shrimp
2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
2 shallots, minced
3-4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine, such as pinot grigio
1/2 pound angel hair pasta
1 lemon, zested and juiced
1/4 cup chopped parsley
Salt and pepper

Place the frozen shrimp in a bowl of cool water to thaw for about 5 minutes. Fill a 4-quart or larger pot with water and bring it to a boil for the pasta.

Warm the olive oil and the butter in a large skillet over medium-high heat. Add the shallots, garlic and red pepper flakes, and cook until the shallots have softened, about 2 minutes. Drain the shrimp and then stir them into the pan along with the wine. Turn to coat and then spread the shrimp out into a single layer. Cook for 2 minutes and then flip the shrimp. Cook for another 1-2 minutes until the shrimp are pink and completely opaque. Reduce the heat to low.

To your pasta pot, add one tablespoon of salt for every 4-quarts of water. Add the angel hair pasta and stir gently until the noodles soften into the water. Cook for another 2-3 minutes until just barely al dente. Drain the pasta and add it to the skillet with the shrimp. (If the sauce has reduced too much, scoop out a little of the starchy pasta water before draining and add this to the pan so you have a half cup or so of sauce.)

Sprinkle the lemon zest, 1 teaspoon of the lemon juice, and parsley over the pasta and stir to coat. Taste and add salt, pepper or more lemon juice as desired. Serve immediately in individual pasta bowls.

Note: Leftovers can be refrigerated and reheated for one week.

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