Angel Hair Shrimp Scampi
If you want, you can leave the tails on the shrimp for pretty presentation — but it has no effect on cooking , so feel free to remove them.
Makes: 4 servings (6 cups); Total time: 30 minutes
|8||oz. dry angel hair pasta|
|1||oz. prosciutto, thinly sliced|
|11⁄2||lb. jumbo shrimp, peeled and deveined|
|1||Tbsp. minced garlic|
|1⁄2||tsp. red pepper flakes|
|2||Tbsp. olive oil|
|1⁄2||cup dry white wine|
|2||Tbsp. fresh lemon juice|
|1||cup seeded and diced Roma tomatoes|
|1⁄2||cup thinly sliced scallions|
|2||tsp. chopped fresh rosemary|
|Minced zest of 1 lemon|
|1⁄4||cup chopped fresh parsley|
|Salt and black pepper to taste|
Cook pasta in a large pot of boiling salted water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2 Tbsp. oil for 2 minutes; remove shrimp from the pan.
Deglaze pan with wine and lemon juice, scraping up any browned bits, and cook until reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest; cook 1 minute. Return shrimp to pan and cook until firm, 1–2 minutes. Add pasta and parsley and toss to combine; season with salt and black pepper.
Divide pasta, shrimp, and sauce among serving plates; drizzle with olive oil. Garnish each serving with prosciutto.
Per serving: 455 cal; 11g total fat (1g sat); 220mg chol; 1162mg sodium; 48g carb; 2g fiber; 33g protein