Recipe by jovigirl
This is a Rachael Ray recipe that I thought looked so good - I haven't made it yet but wanted to put it here before I forgot about it :)
Top Review by alisha.mills
We liked this so much better than I thought we would. I had a bag of those shrimp and didn't know what to do with them, so I thought I'd give this a shot. Very tasty. I added peas just to up the veggie content. I would also say it could use lots more tomatoes. Mine are fresh from the garden so it may have been part of it but I could literally have a tomato in every bite! Very nice!
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 2 tablespoons butter, cut into small pieces
- 1 large shallot, finely chopped
- 1 lemon, zested
- 1⁄3 lb baby shrimp, 300 count
- 1⁄4 cup dry vermouth or 1⁄4 cup white wine
- 1⁄2 cup grape tomatoes
- 1⁄3 lb angel hair pasta, cooked to al dente
- salt and pepper
- 2 tablespoons chopped or snipped fresh chives
Directions See How It's Made
- 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.