This is a very good recipe, but I can’t bring myself to give 5 stars to any recipe that tells me to discard garlic (?!). I made the following changes which I think made it better (my entire picky family loved it). First of all, I marinated the peeled shrimp WITH the garlic, coursely chopped, and about a tbs.
Italian seasoning, some fresh ground pepper, and 1/4 cup olive oil for about 2 hours. I sauteed the shrimp until barely pink (with the garlic, of course), and I added the parm. cheese with the wine, and simmered for about 5 minutes, then used about 1/2 cup seasoned bread crumbs to thicken. Came out great, sauce neither too thin nor thick, excellent flavor.
This was very tastie with a few variations that I made — I sauteed the shrimp in 1/3 cup olive oil and 6 cloves of garlic for 5 minutes while my angel hair pasta was cooking. Then I removed the shrimp and added 1 cup of white wine,a few basil and parsley flakes, and fresh ground pepper.
Ok, YUM!! I have never made shrimp scampi before and this was really good! I had to make 2 changes as I did not have bread crumbs on hand (thought I did when I settled on this recipe) or white wine (don’t drink it). I did have chicken broth on hand and subbed it for the wine and crushed up caeser croutons to replace the bread crumbs. I had leftovers for breakfast and lunch the following day–couldn’t stop eating it!! We adore garlic so I could help myself from using about 6 gloves sliced. Very high in calories but tasty for a once in a while supper!
I simmered this for a few minutes and at the end I added a couple teaspoons of ground seasoned croutons (I put them in the blender). I added one teaspoon at a time because it really thickens quick. I poured this mixture over the cooked noodles and sprinkled with more of the ground croutons and parmesan cheese.
1 (8 ounce) package angel hair pasta
1/2 cup butter
2 cloves garlic, sliced
1 1/2 pounds shrimp, peeled and deveined
1/3 cup white wine
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.
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