Garlic Butter Shrimp with Marinara & Angel Hair Pasta
1 lb. of medium-sized raw shrimp
3/4 cloves of garlic
2 tablespoons of butter (can be adjusted to taste)
1 tablespoon olive oil
1/2 teaspoon of salt
approx. 9-12 ounces of angel hair pasta (preferably fresh or refrigerated Buitoni brand)
1 tablespoon of Italian Seasoning
1/4 cup of Riesling wine
1. Dice up garlic into very small pieces.
2. Peel & rinse raw shrimp.
3. Heat up large saucepan to medium heat and add butter.
4. Melt butter and spread evenly around pan. Add garlic and grill until lightly browned.
5. Add shrimp to butter & garlic in pan.
6. Cook shrimp thoroughly (you will notice that it will turn very pink-orange in color and shrink and curl up in size).
7. Add Riesling to shrimp, butter & garlic in pan.
8. Stir frequently for shrimp to be cooked evenly and add Italian Seasoning.
9. Add half a (26 oz.) jar of Marinara Sauce--I highly recommend Newmans Own for this. (Of course, you can always adjust how much marinara sauce you want to use based on your own taste preferences).
10. Cook until sauce begins to simmer and bubble.
11. Top shrimp & sauce over cooked angel hair pasta (directions for prep below).
Angel Hair Pasta Prep:
1. Add 4 1/2 cups of water to pot.
2. Add olive oil & salt to water and stir in evenly (to avoid pasta from sticking to the bottom of the pot).
3. Bring water to a boil and add angel hair pasta.
4. Cook pasta thoroughly for about 10-12 minutes on medium heat.
* You can do the typical test by taking out a strand of pasta and flinging it to a wall or ceiling to see if it will stick :-). You can also chew on it to see if it is to your liking.
PS -- Send me a message to let me know what you think. Thanks!
Pairs Well With
I actually got the original recipe from a co-worker, but she used ketchup instead of Marinara sauce! I have improvised her original recipe and added a few more touches of my own (i.e. the Marinara, Riesling and Italian Seasoning). Feel free to play around with this recipe if you find a flavor that suits your palate.