GARLIC BUTTER SHRIMP WITH MARINARA & ANGEL HAIR PASTA

 

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  • Servings:
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Ingredients

  • 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

Directions

  • 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.
  • Bon Appetit!
  • PS -- Send me a message to let me know what you think. Thanks!

Notes

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.

Categories: Dinner  Main Dish  Pasta  Shellfish 

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