wine night: shrimp & angel hair pasta

Happy Thursday!  
Here's another go-to recipe for us that I've made many a Wine Night.  
Spicy shrimp in a white wine-butter sauce (plus a dash of cream cheese for some tang).
Served over angel hair pasta. 
It can be on your table tonight in less than 20 minutes!
Shrimp & Angel Hair Pasta
Adapted from here.
Serves 6.

  • 14.5 ounces angel hair pasta (I use Ronzoni Smart Taste)
  • 1 T. extra virgin olive oil
  • 3 large cloves of garlic, smashed and finely chopped
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 C. dry white wine
  • 1/2 t. crushed red pepper (or more to taste; I used about 1 t.)
  • 2 T. unsalted butter
  • 1 T. 1/3 less fat cream cheese
  • 1/4 C. grated (reduced-fat optional) Parmesan cheese
  • kosher salt
  • parsley (optional, for garnish)
  1. Cook pasta according to package directions.  Save some cooking liquid after draining.
  2. While pasta cooks, heat oil in a large skillet over medium. Add garlic and crushed red pepper. Cook for one minute (don't let it burn) until fragrant.
  3. Add shrimp, wine, and 1/2 t. salt. Simmer until the shrimp are opaque, about 3 minutes. Stir in butter, cream cheese, and Parmesan.  If the sauce seems too thick, add a bit of the reserved pasta water.
  4. Toss pasta in the skillet with the shrimp sauce. Toss until combined and sauce thickens a bit.
  5. Garnish with more red pepper (optional) and parsley.
  • Servings:  6
  • Calories:  388
  • Carbs:  50
  • Fat:  10
  • Protein:  24

{all photos by me}
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