Skillet Dinner: Pasta in Lemon Sauce with Shrimp
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The beauty of shrimp, like other seafood, is that they cook in literally no time, making them perfect for a quick dinner. In this recipe, they'll be paired with thin angel hair pasta (capellini), which also takes just a couple of minutes to cook, so in just 15 minutes, you'll have a sumptuous shrimp scampi dish on the table. The shrimp are cooked with capellini pasta in a flavorful sauce of butter, white wine, lemon juice, and garlic. Add a few drops of Tabasco sauce for a piquant touch. Sprinkle the shrimp scampi with grated Parmesan cheese and enjoy with a glass of dry white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of capellini pasta (angel hair)
- 450 g large shrimp (16/20 pcs.), peeled, deveined
- 2 tablespoons butter
- 2 tbsp. l. olive oil
- 4 cloves garlic, crushed
- Half a medium onion, finely diced
- 2 lemons, cut in half
- 0.5 cups white wine
- 4 drops hot sauce (such as Tabasco), or to taste
- 0.5 tbsp. grated parmesan
- Chopped fresh parsley, for serving
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Cooking the dish according to the recipe:
- Boil water for the pasta.
- In a large skillet over medium heat, melt the butter and add the olive oil. Add the garlic and onion and cook until translucent, 2-3 minutes. Add the shrimp, stir, and cook for a few minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt, and black pepper. Stir and reduce the heat to low.
- Add the capellini pasta to the boiling water. Cook until al dente. Drain, reserving 1-2 cups of the water.
- Remove the pan from the heat. Add the capellini and stir, adding a little of the pasta water if needed to thin the sauce. Taste, adding salt and pepper if needed. Sprinkle with grated Parmesan and chopped parsley and serve immediately.
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