Baby Shrimp Scampi and Angel Hair Pasta (Rachael Ray)

Submitted by Adrienne in Reister

"Ok...how about dinner in like...15 minutes. Don't forget the bag of salad (ya just gotta eat green things!) Now for my notes on this one -- I didn't have a microplane at the time so instead of the zest, I just squeezed juice from a fresh lemon. I didn't have white wine either, but I did have some sherry and that came out ok too! By the way, here's a rule of thumb when adding wines to food -- if you wouldn't drink it out of a glass, don't put it in your food! Finally, I added about a teaspoon of finely chopped garlic cuz Emeril says it's good for ya. Deeeeeeeeeeee-lish!!!"

 

• Ready In: 12mins
• Ingredients: 10
• Serves: 2

ingredients

• 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, zest of
• 1⁄3 lb baby shrimp, 300 count
• 1⁄4 cup dry vermouth or 1/4 cup white wine, eyeball it
• 1⁄2 cup grape tomatoes
• 1⁄3 lb angel hair pasta, cooked to al dente
• salt and pepper
• 2 tablespoons chopped fresh chives

directions

1. Get your pasta water going.
2. Start the scampi sauce when you drop your pasta into boiling water to cook.
3. Heat a large skillet over medium high heat.
4. Add extra-virgin olive oil and melt the
5. butter into it.
6. Add shallots and cook a minute or 2, stirring constantly.
7. Add lemon zest and shrimp and heat shrimp through, another minute or two.
8. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
9. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp.
10. Season liberally with salt and pepper and serve with chives to garnish.

Reviews

[Cookin Mommy]

This was good...I didn't use the wine and I used an onion instead of a shallot.