If your weeknights have been as busy as mine have been lately, you need this Buttery Shrimp Pasta Recipe. It is super easy, and you can have it on the table in about thirty minutes. And, the best part is that it seems like an elegant indulgent meal. I don’t know about you, but after a long tiring day, indulgent seems like a good thing.
This recipe is similar to scampi. It does use white wine instead of lemon juice. But, it is easier to pour than squeeze, and I like the flavor the wine gives the shrimp. We served ours with whole grain pasta, but use the past of your choice.
Buttery Shrimp Pasta
- 13.5 ounces angel hair pasta (I used whole grain.)
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 6 cloves garlic, minced
- 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
- 1/2 cup white wine (I used Chardonnay.)
- 6 ounces Parmesan cheese, shredded
- 1/3 cup parsley, chopped
- Cook pasta according to package directions. Drain and toss with olive oil.
- In a very large skillet, melt butter.
- Add garlic and cook just until fragrant. This will take less than a minute, so be careful not to burn the garlic.
- Stir in shrimp and cook stirring frequently until they begin to turn pink.
- Stir in wine and cook until shrimp are cooked through being careful not to over cook.
- Stir in pasta, cheese, and parsley.
- Serve immediately.