15 minutes shrimp scampi with tomatoes and white wine sauce. One of the simplest, quick pasta dishes! From SouthernFatty.com.
Author: Phillip Fryman | SouthernFATTY.com
Serves: 4-6 servings
Ingredients
1½ tablespoon salt
1 pound angel hair pasta
4 tablespoons butter, unsalted
3 tablespoons olive oil (good quality - I've been loving THIS one)
1½ tablespoons minced garlic
1 teaspoon anchovy paste (optional, but delicious - find it here)
1 cup chopped or crushed tomatoes, liquid poured off but not squeezed out (for canned, I used Muir Glen fire roasted crushed)
½ cup white wine (I recommend something a bit dry - Pinot Gris or Pinot Grigio works well)
1 pound shrimp, peeled and deveined
½ cup chopped fresh parsley leaves
3-4 tablespoons (~1 lemon) freshly squeezed lemon juice
⅛ teaspoon hot red pepper flakes, optional but delicious and not too spicy
parsley, fresh, to finish
salt and pepper, optional
Instructions
Pasta
Have all of your ingredients ready before starting. This recipe is quite fast to come together and you will not have time to chop and measure once you start. Mise en place!
If preparing with thicker pasta that will take 10+ minutes, start paste just prior to starting the sauce. If making with directed thinner paste, start boiling your water with the salt and make start cooking pasta when finishing the sauce.
Cook pasta by product directions (see above note for timing recommendation).