Shrimp Scampi With Angel Hair Pasta Recipe 465 Food

GINA'S SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

BABY SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• 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.

SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
• Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
• Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
• Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
• Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.

SHRIMP SCAMPI

Steps:

• Boil water for the pasta and have it ready.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
• Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
• Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

SHRIMP SCAMPI WITH ANGEL HAIR

Steps:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the angel hair. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for time listed on pasta box or until the pasta is not quite done. Drain the pasta.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

BABY SHRIMP SCAMPI AND ANGEL HAIR PASTA (RACHAEL RAY)

Steps:

• 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.

EASY SHRIMP AND ANGEL HAIR PASTA

Steps:

• Prepare pasta, keep warm.
• In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
• Add seasonings.
• Add Shrimp and heat only long enough to heat through.
• Serve over hot pasta.
• Enjoy!

MARINATED SHRIMP WITH ANGEL-HAIR PASTA

Steps:

• In medium non-metallic bowl, combine shrimp with all remaining ingredients except pasta.
• Marinate at room temp for 30 minutes.
• Drain shrimp and reserve marinade.
• Place reserved marinade in lg skillet and bring to boil over med-high heat; cook until reduced to 1/2 cup.
• While marinade is reducing, bring 8 cups water to boil; prepare to do next two steps simultaneously (will want to wait until sauce is nearly reduced to put pasta into boiling water).
• Cook pasta until tender-firm, approx 3-4 minute.
• As soon as pasta is placed in boiling water, add shrimp back into simmering marinade, so that pasta and shrimp are cooking at same time.
• Toss shrimp continuously in marinade until hot, firm, and opaque; do not overcook!
• Drain pasta and place on warm platter; top with shrimp and marinade.
• Serve at once.