Over the weekend, I made one of my all-time (and easiest!) favorite recipes – angel hair pasta with shrimp scampi and non-vodka cream sauce.
My mom first introduced this recipe to me, and it quickly became one of the first things I learned how to make when I went away to college. This recipe is all about the sauce. And, guess what? It’s foolproof!
1. Cook your favorite brand of angel hair pasta according to the package directions. I use Barilla Whole Wheat Angel Hair.
2. In a medium saucepan, combine a whole jar of traditional pasta sauce with half a jar of Alfredo sauce. Stir the sauces together, and heat on medium-low heat until warm. *Use whatever brand of sauce you prefer; I opt to use light or heart-healthy sauces to help the nutritional value.
Now, for the shrimp. You can buy prepackaged shrimp scampi, or you can make your own version. I opted to make my own using a bag of frozen de-veined and de-tailed shrimp. If you take this route, make sure you thaw your desired amount of shrimp beforehand by running them under cold water for five to 10 minutes.
3. Begin by melting a teaspoon of butter in a skillet on medium heat.
4. Add the shrimp. Once the shrimp is coated in the butter, add desired amount of garlic and red pepper flakes for flavor. Cook on medium-low heat until the shrimp is heated through. *I used minced garlic because that’s all I had on-hand; you certainly can opt to use fresh garlic.
Once the shrimp is finished, plop some angel hair on your plate, add the shrimp, pour some of the sauce over the top, and …
Don’t forget to dip some whole wheat french bread into that sauce – it’s heavenly.
*For the asparagus, I seasoned it with olive oil, salt, pepper and Parmesan cheese, and then stuck it in a 400º oven for 8 minutes. It is the BEST asparagus Ryan and I ever have had. Thank you, Pinterest!