This buttery shrimp and pasta is one of my favorite week night entrees. You can easily throw it together in less than thirty minutes, and it tastes completely yummy. Add a salad and some bread, and you have the perfect meal.
The shrimp part of the recipe is very much like scampi. It uses white wine instead of the lemon found in most scampi recipes, which I actually like better, and for week nights is much easier. No squeezing or zesting, and you can drink the rest of the wine with your meal. I used medium shrimp because they were less expensive and already had their tails removed (another time saver). We are watching our “bad” carbs, so we used whole grain pasta and didn’t have that bread I mentioned earlier this time. But, I really didn’t miss the white pasta or the bread, so you might want to try it that way too.
- 13.5 oz. angel hair pasta (I used whole grain.)
- 2 Tbsps. olive oil
- 1/4 cup unsalted butter
- 6 cloves garlic, minced
- 1 1/2 lbs. medium shrimp, peeled, deveined, and tails removed
- 1/2 cup white wine (I used Chardonnay.)
- 6 oz. Parmesan cheese, shredded
- 1/3 cup parsley, chopped
- Cook pasta according to package directions. Drain and toss with olive oil.
- In a very large skillet, melt butter.
- Add garlic and cook just until fragrant. This will take less than a minute, so be careful not to burn the garlic.
- Stir in shrimp and cook stirring frequently until they begin to turn pink.
- Stir in wine and cook until shrimp are cooked through being careful not to over cook.
- Stir in pasta, cheese, and parsley.
- Serve immediately.