SHRIMP SCAMPI PASTA
1 pound angel hair, fettuccine, or vermicelli pasta
1/4 cup extra virgin olive oil ………………………….1 cup white wine
1 pound medium shrimp – peeled, deveined & cleaned
1 tsp EACH chopped fresh oregano AND rosemary
…. OR … 1/2 tsp EACH dried oregano AND rosemary
1-2 TB minced garlic …………………………………..1/2 cup butter
1/4 cup fresh grated Parmesan cheese
1-2 TB fresh chopped parsley (flat leaf is best)
salt and pepper to taste
Prepare the pasta according to directions on the package. Drain and set aside.
Meanwhile, heat oil in large skillet on medium heat. Add the garlic and let simmer for about a minute. Add the shrimp with a dash of salt and pepper, plus oregano and rosemary. When they turn pink, remove them from the pan with a slotted spoon (last photo above). Add the butter and wine to your pan, turn the heat to medium high. Cook until it has reduced to about half the original amount. Add the shrimp back to the pan to reheat.
When pasta is ready, drain and toss with the shrimp in the pan, also adding the Parmesan cheese and parsley. (If the pasta is a little dry, add extra olive oil.) Serves 3-4 Great with CRUSTY BREAD to soak up the sauce. This SHOULD serve 2-3, but my husband ate most of it himself!
Serve immediately ~ I recommend serving this in bowls (rather than on a plate) so you have lots of sauce to dip your bread into