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.

Ingredients:

• 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)

Directions:

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.

Nutrition:

• Servings:  6
• Calories:  388
• Carbs:  50
• Fat:  10
• Protein:  24

Enjoy!

{all photos by me}