Barbecue Shrimp with Angel Hair Pasta
Submitted by MOLLYMCQ
Shell-on shrimp simmered in a herby Worcestershire and white wine sauce over garlicky angel hair pasta. Paprika, rosemary, and thyme infuse every strand in this soul-warming shrimp pasta dinner for four.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
55 minThis dish brings the spirit of New Orleans barbecue shrimp to the pasta bowl.
Shell-on shrimp cook slowly in a bubbling sauce loaded with Worcestershire, paprika, rosemary, oregano, thyme, and bay leaves until they’re pink and swimming in flavor.
A splash of white wine goes in near the end, pulling everything together with a bright, slightly acidic edge.
Meanwhile, angel hair pasta gets tossed in olive oil, garlic, and fresh parsley so it’s ready to catch every drop of that sauce.
Pile the shrimp on top, spoon the sauce over generously, and let everyone peel their own at the table.
Kitchen Tips
- Leave the shells on the shrimp while cooking; they add body and flavor to the sauce
- Remove the bay leaves before serving
- Don’t overcook the angel hair; it goes from al dente to mushy fast, so pull it a minute early
- A squeeze of fresh lemon right before plating wakes up all the herbs
Ingredients
Directions
In a large heavy skillet, melt margarine.
Add remaining ingredients (before pasta) except shrimp and wine.
Cook over medium heat until sauce begins to boil.
Add shrimp and cook for about 15 minutes. Add wine and cook another 10 to 12 minutes.
Cook pasta according to package directions, omitting salt and oil.
Drain and set aside.
In a small pan, combine remaining ingredients and sauté for a few minutes.
Pour over pasta and toss.
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