Ingredients for Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1/4 cup finely chopped shallots
- Lemon, Zest Of
- 1 pound baby shrimp, peeled and deveined
- 1/4 cup dry white wine or dry sherry
- 1/2 cup grape tomatoes or cherry tomatoes, halved
- 1 pound angel hair pasta
- salt and freshly ground black pepper, to taste
- fresh chives, chopped, for garnish
- 1 teaspoon finely minced garlic, optional
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How to Make Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray
- Bring a large pot of salted water to a boil for the pasta.
- While water is heating, prepare the scampi sauce. Heat a large skillet over medium-high heat.
- Add 2 tablespoons of extra-virgin olive oil and 2 tablespoons of butter to the skillet. Melt the butter.
- Add 1/4 cup finely chopped shallots and sauté for 1-2 minutes, stirring constantly, until softened.
- 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.
- Add 1/4 cup dry white wine (or sherry) and 1/2 cup cherry or grape tomatoes, halved.
- Cook for another minute, until the tomatoes are heated through.
- Add 1 teaspoon of finely minced garlic (optional).
- 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.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with fresh chives.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
48g
Carbs
19g
