Buttery shrimp scampi in a white wine sauce over angel hair pasta #mycookbook

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Buttery shrimp scampi in a white wine sauce over angel hair pasta
#mycookbook. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Buttery shrimp scampi in a white wine sauce over angel hair pasta
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#mycookbook, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buttery shrimp scampi in a white wine sauce over angel hair pasta
#mycookbook delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Buttery shrimp scampi in a white wine sauce over angel hair pasta
#mycookbook is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Buttery shrimp scampi in a white wine sauce over angel hair pasta
#mycookbook using 15 ingredients and 14 steps. Here is how you cook it.

This is a family recipe. It’s one of my favorite dishes . No need to go to some over price restaurant, this recipe is way better than any restaurant anyways.That is a family inside joke. (A dish like this goes for 24.95 per plate ) The main ingredient in this dish is garlic so use a lot of it especially if you like garlic. ( This dish is perfect for a date night in after the kids are in bed , just cut recipe down to about half of everything, and 1/2 a box of angel hair pasta. ) Kids can eat this too , my kids love this even my picky eater who don’t like to eat anything green. #mycookbook

Ingredients and spices that need to be Prepare to make Buttery shrimp scampi in a white wine sauce over angel hair pasta
#mycookbook:

1. 1 and a half lbs angel hair pasta (will need two boxes, use one and a half boxes)
2. 16 oz bag of spinach
3. 12 oz small shrimp, (bag) raw peeled,deveined,tail off, frozen
4. 2 containers sliced mushrooms
5. 2 medium white sweet onions
6. 1 bottle white wine (use half the bottle) any white wine will work
7. 2 tablespoon butter
8. 2 tablespoon Olive oil
9. 2 tablespoon or more minced garlic (I used 4 -5 tablespoon)
10. 1 tablespoon sweet basil
11. 2 tablespoon oregano
12. 2 tablespoon kosher salt
13. 1 teaspoon ground black pepper
14. Parmesan cheese
15. Garlic bread optional

Instructions to make to make Buttery shrimp scampi in a white wine sauce over angel hair pasta
#mycookbook

1. Cook pasta to till done, drain and cool off pasta by running water over it In a colander drain and set in refrigerator or can leave in sink,in the I colander,(if leaving In colander in the sink add some water from time to time so it don’t stick together) I left it in the colander in the sink.
2. Cut onions set aside when pasta is cooking
3. In big frying pan add Olive oil,butter and all spices, on medium heat mix up
4. Add the onions after Olive oil heats up mix to coat all onions
5. Add mushrooms 5 mins after the onions mix to coat mushrooms and onions
6. Add the frozen shrimp (mix to coat)5-7 mins after the mushrooms can put a lid on to help it cook faster mixing in between
7. After shrimp turns a light pink (don’t cook the shrimp all the way)add half the spinach,put lid on till it cooks down some till you can add the rest of the spinach,mix some in between. after all the spinach is in and cooked down, add a half a bottle of white wine mix well and put the lid on
8. Cook wine out.... wine will turn a light yellow and is no longer a milky white.... taste and mix occasionally if needs more spices add at this time. (if making garlic bread at this point will be a good time to start baking it) after wine is cooked out,turn off heat
9. Add the pasta, try to mix in the pan or place it all together in a big bowl (make sure that the pasta is not sticking together when adding to the wine sauce, if it’s sticking run it under cold water and mix with hands, drain well you don’t want water in the wine sauce)
10. Make plates immediately and top with cheese on the outside of the pasta and a pinch over the pasta, don’t over power it with the cheese. (spoon on some sauce to each plate if you like, goes really good with garlic bread / I like to soak up the wine sauce with my bread) I highly recommend garlic bread, Italian bread,or baguette bread toasted or not toasted (a cheesy bread or cheesy garlic bread I think will over power this dish and I don’t recommend that.)
11. Notes- the garlic is the heart of the dish., the more the better. You can take the shrimp out or can substituted it for Scallops. I know the ingredients looks like a lot especially the bag of spinach but that cooks down and fast, can also substitute that with kale. Can also add slices of tomato’s, just add the tomatoes slices on top of the spinach, it will also help hold down the spinach as it cooks down.
12. Everything is made to taste. And spices is an estimate in this recipe I don’t really Measure
13. I had leftovers (good for a few days) makes for a good lunch too
14. This makes a lot it fills up one of my biggest bowls.

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