
Recently I introduced you guys to my cousin Jennifer, f
oodie and
supermodel. Well, after the post of Jennifer's pasta and veggies recipe there were some emails requesting more. So Jenn has agreed to a new monthly feature here at MaxxSilly. Each month she will share a recipe that she describes as, "Cheap, easy and usually pretty healthy..." Sounds good to me!
This is an inexpensive and easy pasta dish that I will be definitely be making for Valentine's Day. It's my husband's favorite! Right now, everyone can stand to save a little cash and frozen shrimp is a great value buy. Besides, who wants to spend Valentine's Day in a restaurant with strangers staring at you or slaving over a stove for hours. This dish looks fancy but takes just minutes to make... so you'll have more time for snuggling by a nice warm fire.Easy and Elegant Shrimp Scampi over Angel Hair
Recipe Serves 4
1 small sweet onion, chopped
6 cloves garlic, minced
1 package prewashed baby arugula
1 bag frozen uncooked shrimp, defrosted (I buy it already peeled & deveined.)
2 cups white wine (I used Pinot Grigio.)
1 cup chicken stock
1 lb angel hair pasta
Extra virgin olive oil
Salt & pepper to taste
Grated Locatelli Romano cheese to taste
¼ cup fresh parsley, chopped
Place a pot of water on the stove for the Angel Hair pasta. When the water boils, add a handful of salt to the water. Salting the water is the only chance you have to season your pasta. Then drop in the pasta.
While the pasta cooks, heat a medium size deep skillet over medium high heat. Add 2 tsp. of Extra virgin olive oil. When the oil is hot, add the garlic and onions and sauté until just fragrant.
Then add the shrimp in a single layer and cook until the shrimp is pink and opaque. If necessary add another tsp of oil so the shrimp will not stick to the pan. Add the white wine to the pan and deglaze the pan with the wine. (The white wine will loosen the browned bits of flavor stuck to the bottom of the pan. Working quickly, scrape up all of the browned bits with a wooden spoon to add that flavor into your sauce.) Then add the arugula and chicken stock to the pan. Cover for a couple of minutes to just wilt the arugula.
By this time your pasta should be cooked to al-dente. Drain your pasta and add it to the pan with the shrimp sauce. Toss the pasta to coat with the sauce.
Garnish with parsley and grated locatelli cheese.
Don't forget, if you try one of Jenn's recipes be sure to let us know!