Description
This dish is easy to make and quick. The more garlic the better! I make this recipe at least once a week. Serve with garlic bread and a salad for a complete meal.
Ingredients
- 1 (16 ounce) package angel hair pasta
- ½ cup butter
- 3 white mushrooms, sliced
- ¼ cup finely chopped onion
- ¼ cup chopped scallions
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chicken broth
- ½ (10 ounce) can stewed tomatoes
- 2 tablespoons chopped fresh parsley
- 1 pound large shrimp, peeled and deveined
- 2 ounces all-purpose flour
- ½ lemon (Optional)
- 1 pinch salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- 4 to 5 minutes. Drain.
- Melt butter in a skillet over medium-high heat. Saute mushrooms
- onion
- scallions
- and garlic until onions are translucent
- about 5 minutes. Add wine
- broth
- tomatoes
- and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer
- covered
- for 10 minutes.
- Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque
- about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.
Prep Time: 25 mins
Cook Time: 34 mins
Total Time: 59 mins
Servings: 6