1 - 8 oz. package angel hair pasta
1/4 c. butter
1/4 c. olive oil
7 cloves minced garlic
3 green onions, chopped
1 pound shrimp, peeled and deviened
1/2 c. dry white wine
1/4 c. chicken broth
2 Tbsp. Real Lemon juice
1/4 tsp. Italian seasoning
Fresh ground pepper to taste
1 small Roma tomato, diced
Make angel hair pasta according to directions to al dente.
Put the butter and olive oil in a large saucepan and melt butter over medium heat. Add garlic, onions, and shrimp cooking 3-5 minutes until shrimp is pink. Stir frequently.
Stir in wine, chicken broth, lemon juice, Italian seasoning and bring to a boil, stirring frequently. I added a little cornstarch to thicken the sauce slightly. Add fresh ground pepper.
Mix the shrimp, sauce, and pasta together and serve; top with diced tomatoes and Parmesan cheese. Serve with garlic bread.
- You can use 1/2 c. butter instead of the oil/butter mixture if you want.
- I added the tomatoes on top because, honestly, I forgot to mix them in at the end. But it made it prettier, I think, to put them on top.
- This is faster to make than you may think, so have garlic bread prepped ahead of time. If you're going to serve salads, have those ready, too.
- Next time I think I will: add a little more Italian seasoning. I may add some crushed red pepper, too.
We had a little wine, too, and a good excuse to try out my new wine bottle stopper I got for my birthday (thanks, Holly!)