Angel Hair Pasta with Lemon, Garlic, and Shrimp
Does It Get Any Better
Servings: 3 - 4 servings
Ingredients
For the Marinade
- ⅓ shallot finely chopped
- 1 clove garlic chopped
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 2 teaspoons lime juice freshly squeezed
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ¼ cup dry white wine
- 2 teaspoons honey
- 3 tablespoons fresh ginger grated
- 12 large shrimp peeled
For the Pasta
- 2 teaspoons olive oil
- 2 cloves garlic
- ½ cup dry white wine
- ¼ cup freshly squeezed lemon juice
- 1 cup tomato chopped
- 4 ounces dried semolina angel hair pasta
- 4 ounces dried spinach pasta
- ¼ cup fresh basil chopped
- 2 tablespoons Parmesan cheese freshly grated
- freshly ground black pepper to taste
Instructions
For the Marinade
- Combine all the ingredients. Cover and refrigerate for 20-30 minutes.
For the Pasta
- Bring a large pot of water to a boil over high heat and maintain at a boil.Cook the pasta according to the manufacturers recommendations to al dente.
- Chop the tomatoes if fresh, chop the basil.
- Grate the Parmesan cheese.
- Put the olive oil and garlic in a sauté pan and cook over medium heat until the garlic begins to brown. Remove the pan from the heat and pour in the wine.
- Return it to the heat. Cook for another 1 to 2 minutes, until the wine is reduced by half.
- Stir in the lemon juice and tomato. Remove from heat.
- Skewer the shrimp on bamboo sticks. Try to retain as much of the marinade as possible on the shrimp.
- Grill or sauté the shrimp till done, usually 1 to 2 minutes per side.
- Drain the pasta and put it in a warm serving bowl.
- Add the Parmesan cheese, and the black pepper, along with the tomato mixture.
- Toss and serve immediately.