Angel Hair Shrimp Scampi

By AzWench

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.

Ingredients

• COOK:
• 8 oz. dry angel hair pasta
• CRISP:
• 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
• DEGLAZE:
• 1/2 cup dry white wine
• 2 Tbsp. fresh lemon juice
• ADD:
• 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

Preparation

Step 1

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.