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Angel Hair Pasta with Shrimp and Rosemary

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Preparation Time
30 minutes

Serves 6

Notes, Tips & Suggestions
Pairing suggestion: Angel Juice Pinot Grigio

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  • 16 ounces dried angel hair pasta
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup chopped onion (about 1/2 onion)
  • 4 teaspoons minced garlic
  • 3 teaspoons seeded and minced serrano chile about 1 chile)
  • 2 teaspoons finely chopped fresh rosemary and sprigs for garnish
  • 2 cups Angel Juice Pinot Grigio
  • 3 tablespoons fresh lemon juice, about 1 lemon
  • 24 large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 1/4 cup pine nuts, toasted in a 350°F oven for 10 minutes until lightly browned
  • Salt and freshly ground black pepper to taste

    1. Cook pasta according to package directions. Set large saucepan over medium heat and add olive oil. Sauté onions, garlic, chiles and rosemary about 4 minutes or until soft.
    2. Add wine and lemon juice, raise heat to high and boil until liquid is reduced by half.
    3. Add shrimp and cook until pink, about 2 minutes. Remove pan from heat, stir in butter and pine nuts, and toss with drained pasta. Add salt and freshly ground black pepper to taste.

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