The advantage of shrimp, like other seafood, is that they are cooked literally in two counts, which means they are great for a quick dinner. In this recipe, they will make the company a thin paste “angel hair” (cappellini), which also takes just a couple of minutes to cook, so in just 15 minutes you will have a sumptuous dish on your table – scampi shrimp. Shrimps are cooked with cappellini pasta in a fragrant sauce of butter, white wine, lemon juice and garlic. Sprinkle a few drops of Tabasco sauce to add a spice to the dish. Sprinkle scampi shrimp with grated parmesan and enjoy a glass of dry white wine.
Time: 20 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr cappellini paste (angel hair)
- 450 gr large shrimp (16/20 pcs.), peeled from shells and intestinal veins
- 2 tbsp. l butter
- 2 tbsp. l olive oil
- 4 garlic cloves, minced
- Half medium onion, diced
- 2 lemons, cut in half
- 0.5 tbsp. white wine
- 4 drops of hot sauce (e.g. Tabasco), or to taste
- 0.5 tbsp. grated parmesan
- Chopped Fresh Parsley, Served
- Boil pasta water.
- In a large skillet over medium heat, melt the butter and add the olive oil. Add garlic and onion and fry until onion is clear, 2-3 minutes. Add shrimp, stir and fry for several minutes. Squeeze the lemon juice. Add wine, hot sauce, salt and black pepper. Stir and reduce heat to a minimum.
- Throw the cappellini pasta into boiling water. Boil until al dente. Drain, tide separately 1-2 tbsp.
- Remove the pan from the heat. Add the cappellini and mix, adding some pasta water if you need to dilute the sauce. Try to taste, if necessary, salted and pepper. Sprinkle with grated Parmesan and chopped parsley and serve immediately.