Angel Hair Shrimp Scampi
If you want, you can leave the tails on the shrimp for pretty presentation — but it has no effect on cooking, so feel free to remove them.
- 8 oz. dry angel hair pasta
- 1 oz. prosciutto, thinly sliced
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 1 Tbsp. minced garlic
- 1/2 tsp. red pepper flakes
- 2 Tbsp. olive oil
- 1/2 cup dry white wine
- 2 Tbsp. fresh lemon juice
- 1 cup seeded and diced Roma tomatoes
- 1/2 cup thinly sliced scallions
- 2 tsp. chopped fresh rosemary
- Minced zest of 1 lemon
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Olive oil
Cook pasta in a large pot of boiling salted water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2 Tbsp. oil for 2 minutes; cshrimp from the pan.
Deglaze pan with wine and lemon juice, scraping up any browned bits, and cook until reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest; cook 1 minute. Return shrimp to pan and cook until firm, 1–2 minutes. Add pasta and parsley and toss to combine; season with salt and black pepper.
Divide pasta, shrimp, and sauce among serving plates; drizzle with olive oil. Garnish each serving with prosciutto.
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