This is a very quick, throw together type meal that is super easy to have the ingredients laying around waiting for you to need a really tasty, last minute meal. Of course the shrimp take a little while here at high altitude (shrimp really were NOT meant to be in the mountains – they take forever to cook up here) but really in the amount of time it takes to cook the noodles is how long you need. In fact my shrimp were still partially frozen when I started boiling the water and the sauce was done before the noodles were. So there ya go.
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- ½ medium Onion, Finely Diced
- 4 cloves Garlic Cloves, Minced
- 1 pound Large Shrimp, Peeled And Deveined
- ½ cups White Wine
- juice from 2 whole Lemons
- 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
- Salt And Freshly Ground Black Pepper, To Taste
- 8 ounces, weight Angel Hair Pasta
- Chopped Fresh Basil To Taste
- Chopped Fresh Parsley, To Taste
- ½ cups Grated Parmesan Cheese
- In a large stock pot, boil enough water to cook the pasta. Once boiling add the pasta and cook to al dente.
- Meanwhile heat 2 tablespoons butter and the olive oil over medium heat. Add the onion and garlic and saute a couple minutes, until slightly softened. Add the shrimp and turn the heat up to medium high.
- Once the shrimp are pink and cooked through, add the lemon juice, wine, hot sauce, salt and pepper.
- Once the pasta is done, drain and rinse (reserve some of the pasta water in case the sauce gets too thick – I didn’t need any but it’s worth saving just in case). Add the pasta to the shrimp sauce and toss to coat. Add the basil, parsley and parmesan and toss to combine.
- Serve hot!