Angel Hair Pasta With Shrimp Recipe - Cooking Index
Angel Hair Pasta With Shrimp Recipe - Cooking Index
| 8 | Unpeeled jumbo fresh shrimp | |
| 4 oz | Angel hair pasta - uncooked | |
| 1/4 cup | Olive oil | |
| 2 tablespoons | Minced garlic | |
| 1 teaspoon | Chopped shallots | |
| 6 | Fresh asparagus spears - cut 2" pieces | |
| 1/2 cup | Sliced shiitake mushroom caps | |
| = (or 1/2 cup sliced fresh mushrooms) | ||
| 1/4 cup | Diced peeled seeded tomato | |
| 1/4 teaspoon | Salt | |
| 1/8 teaspoon | Dried crushed red pepper | |
| 1/2 cup | Chablis or other dry white wine | |
| 1/4 cup | Freshly-grated Parmesan cheese | |
| 1 tablespoon | Chopped fresh basil | |
| 1 tablespoon | Chopped fresh oregano | |
| 1 tablespoon | Chopped fresh thyme | |
| 1 tablespoon | Chopped fresh parsley |
Peel and devein shrimp; set aside. Cook pasta according to package directions; drain and set aside.
Heat a 9-inch skillet over high heat 1 minute; add olive oil, and heat 10 seconds. Add shrimp, garlic, and shallot; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink.
Add asparagus and next 4 ingredients; stir in wine, scraping particles that cling to bottom of skillet, if necessary. Add pasta, Parmesan cheese, and remaining ingredients; toss gently. Serve immediately.
This recipe yields 2 servings.
Source:
The Bubba Gump Shrimp Co. Cookbook
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