Buttery Shrimp and Pasta


  • 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


  1. Cook pasta according to package directions. Drain and toss with olive oil.
  2. In a very large skillet, melt butter.
  3. Add garlic and cook just until fragrant. This will take less than a minute, so be careful not to burn the garlic.
  4. Stir in shrimp and cook stirring frequently until they begin to turn pink.
  5. Stir in wine and cook until shrimp are cooked through being careful not to over cook.
  6. Stir in pasta, cheese, and parsley.
  7. Serve immediately.