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.
INGREDIENTS and PROCEDURE for Garlic Butter
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.