I have made this recipe twice in the last week, since I erred in the amount of pasta to make and had a lot left over. As a matter of fact I still have more left and am going to use it today to make Pad Thai, a traditional Thai dish. I will send that recipe another time. It called for baby shrimp, but I chose a larger one and it looked nice when served….
Shrimp Scampi with Angel Hair Pasta and Lemon (adapted from Rachel Ray/Food Network)
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter, cut into small pieces
- 1 large shallot or two green onions finely chopped
- 1 lemon, zested (if you don’t have a lemon, use orange zest)
- 1/3 pound baby shrimp, (I used 15 – 20 count shrimp)
- 1/4 cup dry vermouth or white wine, eyeball it ( I used the vermouth)
- 1/2 cup grape tomatoes
- 1/3 pound angel hair pasta, cooked to al dente
- Salt and pepper
- 2 tablespoons chopped or snipped fresh chives or fresh cilantro
Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.
NOTE: This recipe can be easily doubled for four people!!! Serve it with a great salad…..