Sunday, November 14, 2010

Angelhair Shrimp Scampi

I found this recipe on Southern Living's website, and it looked so delicious I had to try it. I put a couple changes to it, and it was really, really good. The hardest part is peeling the shrimp, which, if you can get the seafood guy at the store to do it for you, that's even easier. I decided to eat this with a glass of white wine (hubby opted for a beer), and felt all grown-up and sophisticated while we ate it. SO GOOD!

You will need:

-1 lb large raw shrimp (31/35 count) *the seafood department was already closed at Krogers, so I bought a frozen bag and thawed them out and removed the tails (which I actually liked better because the frozen bags have 2 lbs of shrimp, so I froze the remaining 1 lb to have for another meal
-1 (12oz) bag angelhair pasta
-1/2 cup butter
-3 garlic cloves minced (I used the pre-minced jars)
-1/4 onion, finely chopped
-1 tsp dried italian/herb seasoning
-1 tsp Worcestershire sauce
-1 tbsp fresh lemon juice *I added a little lemon zest too*
-1/4 grated parmesan and romano cheese (I used the parm/romano combo)
-1 tbsp chopped parsley

1. Prep shrimp (peel and devien)
2. Cook pasta according to directions (I always add a little olive oil in the pasta water so the noodles don't get sticky
3. Melt butter in skillet on med-high heat. Add onion and garlic and saute 3-5 minutes
4.Stir in Italian seasoning and Worcestershire sauce and reduce heat to medium
5. Add shrimp. Cook, stirring occasionally 3-5 minutes or until pink
6. Stir in lemon juice (and zest if desired)
7. Toss shrimp mixture with pasta
8. Sprinkle with cheese and parsley