2 Tablespoons Oil, 80/20
8 Each Shrimp,
1 Tablespoon Garlic, minced
1 Tablespoon Oregano, fresh, chopped
¼ Cup White
1 teaspoon Parsley, fresh, chopped
3 oz. wt Butter, unsalted, cubed
8 oz. wt. Angel Hair Pasta, cooked
teaspoon Salt and
Black Pepper Mix
1 teaspoon Parmesan Cheese, shredded
1 Tablespoon Roma Tomatoes, diced ¼"
1 teaspoon Parsley,
- 1. Preheat
sauté pan with oil for 30 seconds. Add
shrimp and sauté until it turns pink.
- 2. Add
garlic and oregano, continue to sauté for 1 minute, until garlic is lightly
- 3. Deglaze
pan with white wine and reduce by one-half.
- 4. Add
chopped parsley and butter. Heat until butter is melted.
- 5. Heat angel hair pasta by dropping it in hot
water for 15 to 20 seconds. Remove and
drain thoroughly using a strainer or small colander.
- 6. Add
drained pasta to sauté pan, season with salt and black pepper mix, tossing to
coat the pasta, and to ensure all ingredients are well combined.
- 7. Using
tongs, pull pasta from sauté pan and place in center of a pasta bowl. Arrange
shrimp on top of pasta. Pour remaining contents of pan over shrimp and pasta.
- 8. Garnish
with parmesan cheese, diced tomatoes and chopped parsley and lemon wedge if
Noon Cooking - October 30, 2013