Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter, cut into small pieces
- 1 large shallot, finely chopped
- 1 lemon, zested
- 1/3 pound baby shrimp, 300 count
- 1/4 cup dry vermouth or white wine, eyeball it
- 1/2 cup grape tomatoes
- 1/3 pound angel hair pasta, cooked to al dente
- Salt and pepper
- 2 tablespoons chopped or snipped fresh chives
Directions
Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.
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By G.O'Neill
on February 12, 2013
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Excellent I only used blacken shrimp with lots of garlic,onions, babybella mushroom and red bell peper then I used butter, olive oil, and blacken season to make a spiciness sauce and I added the pasta The pasta absorbed the sauce Then I served with romoano cheese and a very nice cab a wonderful romantic dish
By dsburnham_1583851
Fairview, OK
on April 15, 2012
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I make this frequently. So easy to throw together after a day at work.
By everham_11884398
Tabernacle, NJ
on March 25, 2012
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Very tasty. I added a few sprigs of thyme from my garden and squeezed some of the lemon into the dish. Didn't think it was too bland - what I like is the simplicity of the dish - just a few things quickly prepared. The secret is to not cook any of the ingredients too long - especially the angel hair - only needs about 2 minutes after the water gets hot. The turns of the pan refers to the length of the pour of the olive oil - Rachael doesn't measure when she cooks. If you are uncomfortably with eyeballing - just use your measuring spoons.
Read all 116 reviews