Ridgeback Shrimp in a Garlic Butter Over Angel Hair Pasta
(From Lexi’s Kitchen, ripped from the internet)
NOTE: Be sure to tail and peel the shrimp before attempting this recipe! You can choose to devein them as well, but you don’t have to!
Ingredients
- 1 Shallot, chopped
- 1-2 cloves garlic, minced
- 1 TBSP. butter
- 2 TBSP. olive oil
- 2 lbs. whole ridgeback shrimp
- 1 lb. angel hair pasta
- Freshly grated Parmesan cheese
- Fresh dill, chopped
- Lemon slices
Preparation
Cook pasta according to directions on package or boil for 2 minutes if using fresh pasta.
In a large saute pan melt butter and oil over medium heat. Add the shallots and cook until soft (about 3 minutes). Add the garlic and cook 1-2 minutes and then add the shrimp tails. Cook for two minutes or until the shrimp changes color. Drain pasta and add to the pan. Toss for just a minute or so and then turn into a serving dish. Top with grated Parmesan cheese and chopped dill. Add a splash or two of olive on top before serving.
Serve with a lemon slice.
