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SHRIMP SCAMPI PASTA
| Ingredients | |||
| 12 | oz | spaghetti, very thin or angel hair pasta | |
| 3 | tablespoon | olive oil | |
| 3 | tablespoon | butter 4 ea cloves garlic, minced | |
| 3 | tablespoon | minced shallots | |
| 1/2 | cup | white wine | |
| 1/2 | cup | bottled clam juice | |
| 2 | teaspoon | black pepper, coarsely ground | |
| 1 | pound | shrimp, medium, peeled and deveined | |
| 1/2 | cup | parsley, fresh minced | |
| 1 | salt, to taste | ||
Directions: | |||
| Bring a large pot of water to a boil for cooking the pasts. Add salt and pasta and cook for 6 to 8 minutes or until al dente. Drain and return to the pot to keep warm. While the pasta is cooking, heat the oil and butter in a large skillet. Add garlic and shallots and saute` for 2 minutes over low heat, stirring often. Raise heat to medium, add wine, clam juice and pepper and simmer for 2 minutes. Add shrimp, spreading them evenly over the skillet, and simmer over med-low heat for about 3 min, until cooked through. Stir in parsley. Taste and add salt if needed. Pour sauce over pasta in the pot. Toss gently, but thoroughly, then spoon out onto serving plates. I serve this with pieces of Cuban or French bread to dunk in the sauce. | |||
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