I know there is only one lone shrimp to be seen in this picture, but there really are more in there.  I didn’t get the shrimp stirred into the pasta as well as I should have.  Maybe this plate should be called “shrimp skimpi”.  I adapted this from a Rachel Ray recipe.  The original called for grilling the shrimp.  I shortened it by using pre-cooked, deveined, tail-off frozen shrimp.

Here’s what you’ll need:

1 pound angel hair pasta

4-6 cloves garlic, minced or crushed

about 1/2 cup flat-leaf parsley, chopped

olive oil

1 bag frozen, pre-cooked shrimp, medium size

1 tsp. crushed red pepper flakes

salt and pepper

1/2 cup white wine

juice of 1 lemon

5 Tbs. butter

1 few ladels of the pasta cooking water

Boil the water for the pasta and when it’s ready cook the pasta according to the package directions.  Run the frozen shrimp under cold water to thaw it out. 

In a large skillet, put the garlic, parsley, salt, pepper, crushed red pepper flakes and about 1/4 cup olive oil.  Cook that for just a couple of minutes over medium-high heat. 

Add the wine to the skillet, then add a couple of ladels of the pasta cooking water and the lemon juice.  Add the shrimp and the butter to the skillet and let it cook for a few minutes. 

Drain the pasta and add it to the skillet, stirring to combine everything with the pasta.  This will feed about 4 healthy-eating adults.  I fed 5 of us with it, with enough leftover for lunch the next day.

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