Prep: 10 min
Cook: 22 min
Yield: 6-8 servings
Quick, simple and elegant, this dish makes a fabulous meal with crusty garlic bread and a salad. As the name indicates, it’s best enjoyed outside. This is my go-to summer twilight dining on the patio recipe. It looks impressive, but it’s deceptively simple, and the fresh herbal notes really shine.
- 1 (8 ounce) package angel hair pasta
- ¼ cup butter
- 2 Tbsp. olive oil
- 4 cloves minced garlic
- 1 finely minced shallot (optional)
- 1 lb. shrimp, peeled and de-veined
- 1 cup Dry White Wine
- Juice of half a lemon
- ¼ tsp. ground black pepper
- ¾ cup grated Parmesan cheese
- 1 Tbsp. chopped flat-leaf parsley
- Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well and set aside, adding a bit of olive oil or butter so pasta does not stick.
- Melt butter and olive oil in a large, heavy-bottomed saucepan over medium-low heat. Stir in garlic and shallots and cook until tender. Add shrimp to pan and cook, stirring constantly until shrimp are almost done. Remove shrimp from pan and set aside.
- Add wine, lemon juice and pepper to the pan. Raise heat to medium and bring to a boil, then return shrimp to pan and cook for 30 seconds while stirring constantly.
- Mix shrimp with drained pasta in a serving bowl. Toss with ½ cup of cheese and parsley. Serve immediately, sprinkling with remaining Parmesan, if desired.
About the ChefTim Vandergrift
For the past two decades, my life has centered around making, drinking, cellaring, collecting, experimenting with and, above all, sharing my love for homemade wine! That often entails traveling around the world teaching others about winemaking. And along the way, I’ve collected my fair share of go-to recipes…usually including the wine I happen to be sampling at the time. All that to say, wine tastes as good in dishes as paired with them! Bon appetit!