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
Preparation Instructions
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!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/shrimp-scampi/