Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray Recipe

Ingredients for Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray

• Extra Virgin Olive Oil
• 2 tablespoons butter
• Shallot
• Lemon, Zest Of
• Baby Shrimp
• Dry Vermouth
• Grape Tomatoes
• 1 pound angel hair pasta
• Salt and freshly ground black pepper to taste
• Fresh Chives

How to Make Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray

1. Bring a large pot of salted water to a boil for the pasta.
2. While water is heating, prepare the scampi sauce. Heat a large skillet over medium-high heat.
3. Add 2 tablespoons of extra-virgin olive oil and 2 tablespoons of butter to the skillet. Melt the butter.
4. Add 1/4 cup finely chopped shallots and sauté for 1-2 minutes, stirring constantly, until softened.
5. Add the zest of 1 lemon (or 2 tablespoons of fresh lemon juice) and 1 pound of baby shrimp. Cook for 1-2 minutes, until the shrimp is pink and opaque.
6. Add 1/4 cup dry white wine (or sherry) and 1/2 cup cherry or grape tomatoes, halved.
7. Cook for another minute, until the tomatoes are heated through.
8. Add 1 teaspoon of finely minced garlic (optional).
9. Add 1 pound of angel hair pasta (cooked al dente) to the skillet and toss to coat evenly with the sauce and distribute the shrimp.
10. Season generously with salt and freshly ground black pepper to taste.
11. Serve immediately, garnished with fresh chives.