Summer Pasta with Shrimp

 

Summer Pasta with Shrimp has become one of our favorite go to meals. It's light yet filling and packed with flavor. The dish is bright and acidic with a touch of heat. It's easy to make too and not as expensive as you might think.

This recipe feeds four people.

• 1/2 box angel hair pasta (cook to box directions - el dente)
• 14 oz. bag 26-30 CT shrimp
• 1 pint cherry tomatoes
• 1/2 cup white wine
• 1/2 cup minced onion
• 2 tbsp. fresh lemon juice
• 2 tbsp. minced garlic
• 1 tbsp. granulated garlic
• 2 tbsp. fresh chopped parsley or 1 tbsp. dried parsley flakes
• 1/8 tsp. crushed red pepper flakes
• 2 tbsp. butter
• 2 tbsp. olive oil

Start the recipe by doing all your mis en place.

1. In a bowl add your defrosted shrimp and the granulated garlic. Mix well and set aside.
2. Mince your onion and fresh garlic and set aside.
3. Get the juice from your lemon.
4. Measure out the rest of the dried spices.
5. Cut the cherry tomatoes in half.

Now you are ready to start cooking. It's a fairly fast process which means you'll have more time with your family or guests!

1. In a large skillet over medium high heat melt the butter and the olive oil. Add the shrimp and cook for about 30 seconds on one side, then 30 seconds on the other. Remove the shrimp from the skillet with a slotted spoon and place in a waiting bowl.
2. Next add in your onion and sauté over medium low heat until the onions begin to soften. Then add in the garlic and stir. Cook the onions and garlic together and when you they become fragrant, add in the wine.
3. Let the wine reduce by half and add in the lemon juice, the red pepper flakes and the cherry tomatoes. Add a lid to the skillet and cook for about 20 minutes.
4. While the tomatoes are cooking get your pasta cooked.
5. Add your shrimp back to the skillet and cook for about 5 minutes. 
6. When the pasta is ready add it in the skillet, toss together and dress with either fresh parsley or parsley flakes. You are ready to serve!

I got most of my ingredients at Walmart Grocery and here is the recipe cost: $13.17 feeding four people at just $3.29 each!