Sauteed Garlic Shrimp on Angel Hair Pasta from Oxbow

This dish cooks fast so it is necessary to have all the components prepared before beginning to saute. Have a pot simmering water on the stove so all you have to do is rewarm the precooked pasta so the timing will be in sync with the sauteed shrimp. This dish is best prepared for two to three servings at a time.  Also we like to make the compound butter for this recipe; however, feel free to blend one stick of butter with some flour to make an emulsion in the final saute.


1/4 cup of fine minced onions
3 tbsp of very fine minced fresh garlic
1 cup of white wine
juice from 3 lemons

  • Simmer the above on low heat in a skillet till nearly dry. Set aside to cool to room temperature. When the mixture is cool, add:

1 tbsp of the reserved cooled mixture with 1 stick of soft butter (I like to blend the mixture with a dinner fork on a plate)
1 tsp paprika
1 tbsp of Lea & Perrins worchestershire sauce
1/4 cup of flour

  • Blend well using a fork and set aside while you mix up the spice mixture

INGREDIENTS for spice mixture

1/2 tsp. salt
1/4 tsp red pepper
1/4 tsp Paprika
1/4 tsp thyme
1/4 tsp. black pepper
1/4 tsp granulated onion


12-16 large jumbo shrimp, peeled and deveined
1 tbsp fresh minced garlic
1 - 1 and 1/2 cups low sodium chicken broth or water
1-2 tbsp of soft butter
chopped green onion and parsley to finish
cooked angel hair pasta

  • In a large saute pan, heat the 1-2 tbsp. of butter till hot and foamy - when foam subsides add the tbsp of fresh minced garlic and the jumbo shrimp along with the spice mixture.
  • Cook till shrimp lose their raw color and begin to start turning pink.
  • At this point, add the 1-1 and 1/2 cups of chicken broth or water  - bring to a boil.
  • Add the compound butter a tablespoon or two at a time till mixture is rich and creamy and thickened.
  • Serve over hot angel hair pasta.
  • Garnish with fresh minced green onions and chopped parsley . . .fresh parmesan cheese, optional.