- 1/4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
- 6 large garlic cloves, minced
- 1/4 TSP dried red-pepper flakes
- 1 cup dry white wine
- Juice from ½ fresh lemon
- 1 TSP salt
- 1/2 TSP black pepper
- 6 TBSP unsalted butter
- 3/4 lb whole wheat angel-hair pasta
- 1/2 cup chopped fresh flat-leaf parsley
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes each side, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
- Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
NotesWhen looking at wine pairings, I like to go with a wine from the same country as the dish.
Because the dish has its roots in Italy I'd say it has Pinot Grigio written all over it. One of the most consistent QPR Pinot Grigio’s (quality price ratio) is MezzaCorona from Trentino-Valle dell’Adige at the base of the Dolomite mountains in Italy. For about $8 you’ll find a good everyday drinking wine with good fruit and acidity.
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