Yummy In My Tummy

Prep TimeĀ 5 Minutes
Cook TimeĀ 10 Minutes


  • 4 TablespoonsĀ Butter
  • 2 TablespoonsĀ Olive Oil
  • Ā½ wholeĀ Medium Onion, Finely Diced
  • 4 clovesĀ Garlic Cloves, Minced Or Pressed
  • 1 poundĀ Large Shrimp, Peeled And Deveined
  • Ā½ cupsĀ White Wine
  • 2 wholeĀ Lemons
  • 4 dashesĀ Hot Sauce (I Used Tabasco; More To Taste)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 8 ounces, weightĀ Angel Hair Pasta
  • Chopped Fresh Basil To Taste
  • Chopped Fresh Parsley, To Taste
  • Ā½ cupsĀ Grated Parmesan Cheese

Preparation Instructions

Boil water for pasta; have it ready.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

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