Our family loves shrimp! All kinds. This is a great classic that works for any night of the week.
Ingredients
2 Tbsp olive oil
4 Tbsp butter
1/2 whole medium onion, finely diced
4 cloves of garlic, minced or pressed
1 lb large shrimp, peeled and deveined
Juice of 2 lemons
1/2 cup white wine
Salt and pepper to taste
4 dashes of hot sauce (we use Tony Satchery’s seasoning or All You Need Heat seasoning instead)
8 ounces angel hair pasta
1/2 cup grated Parmesan cheese
Chopped fresh basil to taste
Directions
- Boil water for the pasta, have it ready
- In a large skillet, heat the olive oil and melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze the lemon juice. Add the wine, salt, pepper, and hot sauce or heat seasoning. Stir and reduce the heat to low.
- Throw the angel hair past into the boiling water. Cook until just done or al dente. Drain, reserving 1 to 2 cups of pasta water.
- Remove the skillet from the heat. Add the past and toss, adding a splash of pasta water if it needs to be thinned. Taste and add seasonings if necessary.
- Top with grated parmesan and chopped basil. Serve immediately.
This dish pairs easily with a salad, some garlic bread, and a glass of red wine!
