Capture the essence of a classic Italian-style dish in 30 minutes.
1 pound peeled, large raw shrimp (31/35 count)
1 (12-oz.) package angel hair pasta
1/2 cup butter
1/4 cup finely chopped onion
3 garlic cloves, finely chopped
1 teaspoon salt-free Italian-herb seasoning
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/4 cup freshly grated Romano or Parmesan cheese
1 tablespoon chopped fresh parsley
How to Make It
Devein shrimp, if desired.
Prepare angel hair pasta according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Stir in Italian-herb seasoning and Worcestershire sauce.
Reduce heat to medium. Add shrimp, and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice. Toss shrimp mixture with pasta, and sprinkle with cheese and parsley. Serve immediately.
Note: For testing purposes only, we used Mrs. Dash Italian Medley Seasoning Blend. In the Test Kitchens, we prefer Wild American Shrimp for better flavor.
I did make this version of shrimp scampi and it was nice however I prefer my recipe for Shrimp Scampi:
# 12 oz of spaghetti or angel hair pasta
# 3 Tablesp of olive oil
# 3 Tablesp of butter
# 4-5 cloves of garlic(minced)
# 3 Tablesp of shallots (minced)
# 3 Tablesp of green onions
# 1/4 cup of fresh lemon juice
# 1/2 cup of white cooking wine(vermouth)
# 1 teaspoon of paprika
# 1/2 coarse black pepper
# 1 lb medium shrimp, peeled and deveined
# 1 tsp salt
# 1/4 cup lemon juice
I made this recipe and can't even believe how easy and flavorful it was. It is definitely going into my meal cycle. I added a lil extra garlic & onion seasoning :) I also used frozed pre-cooked shrimp which cut down on cook time.
This was a terrific recipe. Very easy, just what I was hoping for in taste. Even my 6 year old picky eater loves it! I made it once for our family to test it, and then for family and company the next week, served with a salad and french bread. Everyone raved about it. PS I used a little more shrimp than called for.
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