Lemon Garlic Shrimp with Angel Hair Pasta

Lemon Garlic Shrimp with Angel Hair Pasta
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When my favorite Italian restaurant closed I set out to recreate my favorite birthday dinner. Not only is this company worthy, it is ready in less than 30 minutes. Serve with crusty bread and a crispy salad.
Servings
4
Cook Time Passive Time
20minutes 30minutes
Servings
4
Cook Time Passive Time
20minutes 30minutes
Lemon Garlic Shrimp with Angel Hair Pasta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Print Recipe
When my favorite Italian restaurant closed I set out to recreate my favorite birthday dinner. Not only is this company worthy, it is ready in less than 30 minutes. Serve with crusty bread and a crispy salad.
Servings
4
Cook Time Passive Time
20minutes 30minutes
Servings
4
Cook Time Passive Time
20minutes 30minutes
Ingredients
Servings:
Units:
Instructions
  1. Place shrimp in a shallow dish, pour 1/3 cup wine over shrimp and sprinkle with seafood seasoning. Let marinate for about 30 minutes.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Reserve 1/2 cup pasta water. Drain well, set aside.
  3. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the mushrooms and cook over medium heat for 5 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center and bright pink, about 5 - 6 minutes. Remove shrimp and mushrooms with slotted spoon and set aside, leaving sauce in the pan.
  4. Stir the black pepper, lemon zest and reserved pasta water, into the sauce, simmer for about 3 minutes. Turn off heat and add the butter, one tablespoon at a time, swirl to thicken sauce.
  5. Return shrimp and mushrooms to the sauce. Add cooked angel hair pasta, Parmesan cheese, basil and halved grape tomatoes, gently toss. Sprinkle with toasted pine nuts.
Recipe Notes

*  To toast pine nuts:  Place pine nuts in a non stick skillet over medium heat.  Toss and stir until pine nuts start to brown, about 5 minutes.  Remove from pan and set aside to cool.

Use any seafood seasoning you like. I use Chef Paul Prudhommes Seafood Magic.

If fresh grape tomatoes are not available, sun dried tomatoes packed in oil work well.

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Comments

Lemon Garlic Shrimp with Angel Hair Pasta — 2 Comments

    • Thanks Brenda – unfortunately NB Papa doesn’t eat Shrimp!
      I usually have a couple of other eaters over to share this with me.
      All I have to do is put the word out and they start lining up!

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