Description
I don’t know where I had this. It must have been a restaurant, and I couldn’t find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it.
Ingredients
- 1 (12 ounce) package angel hair pasta
- ⅓ cup salted butter
- ⅓ cup olive oil
- 1 jalapeno pepper, sliced
- 1 tablespoon red pepper flakes
- ¾ cup dry white wine
- salt and ground black pepper to taste
- 24 peeled and deveined medium shrimp
- 1 (4 ounce) jar capers
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil
- stirring occasionally
- until cooked through yet firm to the bite
- 4 to 5 minutes; drain.
- While the pasta is cooking
- melt butter in a large skillet over medium-low heat. Stir olive oil
- jalapeno pepper
- and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture
- about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in.
- Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center
- about 5 minutes.
- Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.
Servings: 4