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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I love to use fresh, sweet Maine shrimp when in season (Dec-Mar). I also often add precooked asparagus to really make it a one dish meal. Serve with crusty bread to soak up the sauce. Half the cholesterol recorded is GOOD cholesterol from the shrimp, and if you want to make it healthier, use all olive oil and no butter. Ingredients:
3/4 lb shrimp, shelled |
1/4 cup (garlic dipping) olive oil |
1/4 tsp salt |
1 pinch cayenne |
3 tbsp butter |
3 cloves garlic, minced |
1/4 cup white wine (or sherry) |
2 tsp lemon juice |
1/4 tsp lemon zest, finely grated |
1/2 cup parsley, minced |
1/4 lb capellini (angel hair pasta) |
Directions:
1. In a small bowl, combine the peeled shrimp, garlic olive oil, salt and cayenne. Let marinate for a while in the refrigerator.
2. Heat water to cook pasta.
3. In a large saute pan, melt butter over low heat and add garlic. Saute gently for 10 minutes.
4. Add pasta to water and cook accordingly. Drain and add back to pot. Drizzle with a little olive oil to keep separate.
5. Turn the saute pan heat to medium. Add shrimp, and if using Maine shrimp, saute for about a minute. Add white wine, lemon juice, and lemon zest and cook for a minute more.
6. Turn off heat and add pasta and parsely to pan. Toss and serve.
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