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Angel Hair Shrimp Scampi


Posted: 9/27/2012 10:10 PM

Angel Hair Shrimp Scampi 

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

8oz. dry angel hair pasta
1oz. prosciutto, thinly sliced
112lb. jumbo shrimp, peeled and deveined
1Tbsp. minced garlic
12tsp. red pepper flakes
2Tbsp. olive oil
12cup dry white wine
2Tbsp. fresh lemon juice
1cup seeded and diced Roma tomatoes
12cup thinly sliced scallions
2tsp. chopped fresh rosemary
Minced zest of 1 lemon
14cup chopped fresh parsley
Salt and black pepper to taste
Olive oil

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.

Nutrition Information
Per serving: 455 cal; 11g total fat (1g sat); 220mg chol; 1162mg sodium; 48g carb; 2g fiber; 33g protein

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Posted: 10/1/2012 7:59 PM

Re: Angel Hair Shrimp Scampi 

dinner tonight!

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Posted: 10/2/2012 1:21 PM

Re: Angel Hair Shrimp Scampi 

How about a good Shrimp Gumbo recipe? Got one?
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Posted: 10/2/2012 9:29 PM

Re: Angel Hair Shrimp Scampi 

This is the basic recipe that I use for Gumbo adding whatever meat or seafood that I choose. Made this last week with chicken and andouille sausage.

Rib Gumbo

1 cup oil ( peanut oil  or bacon grease)
1 cup flour
3 cups chopped onions
3 cups diced celery
3 cups chopped red bell peppers
3 cups lightly breaded frozen okra
3 cups diced tomatoes with juice
1/2 - 3/4 gallon beef broth
1/2 cup Cajun seasoning
1/2 cup Smoked Paprika
1/4 cup worcestershire sauce
10 bay leaves
1/3 cup parsley flakes
1/3 cup chopped chives
4 lbs. rib meat pulled from smoked ribs and chopped fine

White long grain rice (cooked according to directions.

In large stockpot, Heat oil & flour over med heat, stirring frequently until dark (this usually takes the time to drink 2-3 beers)
Add onions, celery, peppers and okra. Continue to stir and cook another 5 minutes. Add remaining ingredients except rib meat. Bring to boil and reduce to simmer. Cook 30 minutes. Stir in rib meat and cook another 30 minutes. Remove bay leaves. Spoon into bowls and top with a scoop of rice, fresh chives or chopped green onions.

I make this every Tuesday at the restaurant using ribs left from the weekend. I also make Shrimp Creole that is a favorite of my children.

This is Momma's recipe that I have used for years...and I do mean YEARS! She lived in Algiers, LA for 24 years prior to her passing.

Shrimp Creole
1/2 stick butter
3 Tbsp. flour
1 medium onion, chopped
1 medium bell pepper, chopped
2 cloves garlic ,minced
salt & pepper to taste
2 cups water or stock
2 (8 oz) cans tomato sauce
1-1/2 tsp. each fresh snipped basil, oregano, and parsley (1/2 tsp. each, if
2 tbsp. cajun or creole seasoning
2-3 lbs. peeled and deveined shrimp
Hot cooked rice

In large saucepan, melt butter & add flour, cook about 5 minutes. Add veggies,
salt & pepper. Saute about 8 minutes until veggies are tender. Add remaining
ingredients except shrimp and rice and simmer covered for 30 minutes. Add shrimp
and simmer uncovered for 10 minutes.
Serve over hot rice.

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Posted: 10/4/2012 10:29 PM

RE: Angel Hair Shrimp Scampi 

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Posted: 10/9/2012 10:24 PM

RE: Angel Hair Shrimp Scampi 

fish4au wrote: Yum

It is VERY well as, the Rib Gumbo and Shrimp Creole!

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