|Nutritional Guidelines (per serving)|
If you are looking for a meal for two that would be perfect for a Valentine's Day meal, an anniversary dinner, or just a quick and easy supper on a busy day, you can't go wrong with this recipe from Tonya. It will fit just about any occasion, and it is incredibly fast and easy. And keep in mind that the recipe can be doubled or tripled for a larger family meal or dinner party.
As far as the number of shrimp go, use your own best judgment. The serving-size recommended by the American Heart Association is 3 ounces (cooked) per person, but it depends on your appetites. On average, there are about 31 to 35 shrimp in a pound of large shrimp, so 8 ounces would probably be more than enough for two people. Use fresh or dry angel hair pasta (capelli d'angelo), or use capellini, which is just a bit thicker. Thin spaghetti or similar strands would work as well.
- 8 ounces shrimp (depending on appetite)
- 4 ounces angel hair pasta (or capellini)
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic (thinly sliced or coarsely chopped)
- Pinch salt (or to taste)
- Pinch freshly ground black pepper (or to taste)
- 1 1/2 tablespoons parsley (fresh chopped; divided)
- 2 tablespoons fresh Parmesan cheese (grated; plus more, for serving)
Remove the shells from the shrimp. Run the tip of a small, sharp knife down the length of the back of each shrimp and remove the dark vein (this is the shrimp's digestive tract, so it should be removed). Pick it out or scrape it out with the tip of the knife. Rinse the shrimp under cold running water and set aside.
Cook the angel hair pasta in boiling salted water following the package directions. If you're using fresh pasta, you might want to wait to cook it at the last minute. Drain in a colander.
Meanwhile, heat the butter and olive oil in a medium saucepan or sauté pan over medium heat.
When the butter and oil are hot, add the minced garlic and cook until lightly golden and aromatic. Scoop the garlic out with a slotted spoon and discard.
Add the shrimp to the garlic oil; sprinkle with the salt, pepper, and 1 tablespoon of the parsley.
Cook over medium heat until shrimp is opaque and turns pink.
Remove the pan from the heat and add the drained angel hair pasta.
Add the Parmesan cheese and the remaining 1/2 tablespoon of parsley. Toss to blend.
Serve immediately with a Caesar salad or simple green salad, warm rolls or garlic bread, and more Parmesan cheese, if desired.