- Large Sauté Pan (at least 4-6qt)
- Stock or Pasta Pot
- A Sharp Knife 🙂
- Olive oil
- 1t Italian Seasoning (below)
- 1 box angel hair pasta
- 1 lb medium shrimp, peeled and deveined
- 1 T olive oil
- 2 T garlic, diced
- 1/2 Red Onion, minced
- 1 1⁄2 C white wine
- 1⁄2 fresh lemon, Juice only (you can get fancy and use a bit of the zest for the sauce, I won’t tell anyone)
- 1⁄2 Cup (8 T) softened butter
- 1 T dried parsley
- 1 t red pepper flakes
- Heat olive oil on medium-high in a large pan
- Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
- Add onion and cook until translucent (do not caramelize)
- Add garlic and cook 1-2 minutes until fragrant. Do not allow garlic to brown – it will make it bitter.
- Add white wine, and lemon juice.
- Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
- In a separate pot, start cooking the pasta.
- Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
- Add shrimp back into sauce, add parsley, pepper flakes and season to taste with salt and pepper.
- Drain the nearly-done pasta and toss it in the scampi pan to finish cooking.
- 1.5 TBS dried basil
- 1.5 TBS dried oregano
- 1.5 TBS dried parsley
- .5 TBS garlic powder
- .5 tsp onion powder
- .5 tsp dried thyme
- .5 tsp dried rosemary
- 1/8 tsp black pepper
- 1⁄8 tsp red pepper flakes
- Combine in a grinder and store for up to 6 months
- Oil: Garcia de la Cruz or California Olive Ranch
- Wine: La Crema or Coppola Chardonnay
My parents didn’t have much money. But mom would make this on my birthday. It was one of the few times she would buy something like shrimp and angel hair pasta. The former because of the cost, the latter because it wasn’t “hearty enough” to fill up my dad and brother. It’s simple, but it’s still one of my favorite dishes. And it reminds me of her.
[ For Peggy ]