16 March, 2016
Shrimp and Angel Hair Pasta
1 pound medium shrimp, deveined and cooked
1 small bunch of green onions (about 6 stalks)
1 quart grape tomatoes
4 Tablespoons butter (not margarine!)
1 teaspoon minced garlic
1 ¾ cup dry white wine
1 teaspoon sea salt
3 Tablespoons chopped fresh basil
1 package (8 ounces) angel hair pasta and water for boiling
Prepare the shrimp by removing the tails and bringing to room temperature.
Prepare the green onions by washing well, removing the root ball, and chopping the white area and about halfway up the green stalks. You should have about ¼ to ½ cup. Set aside about 4 teaspoons for use as garnish, if desired. Wash and cut the grape tomatoes into quarters.
Heat the butter in a 10″ skillet over medium heat. Add the garlic, green onions and shrimp. Cook for 3-5 minutes, stirring occasionally so nothing burns.
Meanwhile bring a 3 quart pot of water to boil (add a splash of oil and a teaspoon of salt, if desired).
Remove the shrimp from the skillet and set aside. Stir tomatoes, wine, salt and basil into the skillet. Continue cooking for about 8 minutes to reduce the liquid, stirring occasionally.
Add the pasta to the boiling water and cook for 3 minutes. Do not overcook. Drain in a colander and set aside.
Return the shrimp to skillet and stir to coat with the sauce. Cook for 2 minutes while you spoon the pasta into serving bowls. Spoon the shrimp mixture on top of the pasta. Garnish with a sprinkle of additional chopped green onion or basil.
Try one of these variations:
- adding fresh ground black pepper after spooning into the serving bowls
- adding 1 Tablespoon of fresh grated Parmesan to each serving bowl (4 Tablespoons total)
- adding 1 teaspoon red pepper flakes to the skillet the second time you put in the shrimp
- adding a squeeze or two of fresh lemon juice and some lemon zest to the skillet the second time you put in the shrimp
- replace the grape tomatoes with 1 can (28 ounces) Italian-style diced tomatoes, drained