01Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 1/4 cup white wine
- Juice of 1 lemon
- 1/4 cup butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces angel hair pasta
- Fresh parsley, chopped (for garnish)
02Instructions
- Cook the angel hair pasta according to the package instructions. Drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat.
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
- Increase the heat to medium-high and add the shrimp to the skillet. Cook until the shrimp turn pink and are cooked through, about 2-3 minutes per side.
- Remove the shrimp from the skillet and set aside.
- Pour the white wine into the skillet and stir, scraping the bottom of the pan to release any browned bits.
- Reduce the heat to low and add the lemon juice to the skillet. Cook for 1-2 minutes to allow the flavors to meld together.
- Return the shrimp to the skillet and toss to coat them in the sauce. Cook for an additional minute to heat the shrimp through.
- Season with salt and pepper to taste.
- 10. To serve, place a portion of angel hair pasta on each plate. Top with the shrimp and drizzle with the sauce. Garnish with fresh chopped parsley.
- 11. Enjoy your homemade shrimp scampi with angel hair pasta!
Conclusion
With just a few simple ingredients and easy-to-follow steps, you can create a delicious shrimp scampi with angel hair pasta right at home. Impress your family and friends with this classic Italian dish that is bursting with flavor. Bon appétit!
Methods | Details |
---|---|
Step 1 | Cook angel hair pasta according to package instructions. |
Step 2 | Melt butter and olive oil in a skillet, then add minced garlic and cook until fragrant. |
Step 3 | Cook shrimp in the skillet until pink and cooked through. |
Step 4 | Deglaze the skillet with white wine and add lemon juice. |
Step 5 | Return shrimp to skillet and toss in the sauce. |
Step 6 | Serve shrimp over angel hair pasta and garnish with fresh parsley. |