20 medium peeled and deveined shrimp
3 cups dry angel hair pasta
1/2 tablespoon extra virgin olive oil
3/4 tablespoon whole butter
2 tablespoons fresh minced garlic
juice and zest from one lemon
1/2 tablespoon red pepper flakes
1/3 cup dry white wine
2 cups low sodium vegetable stock
2 tablespoons fresh chives
4 tablespoons fresh grated parmesan cheese
salt and pepper to taste
Heat one gallon of water in a large soup pot to a boil. Heat a large non-stick saute pan over medium heat. Once the water has begun to boil add the angel hair pasta. Once the saute pan is hot add the olive oil, whole butter, garlic, salt, pepper, red pepper flakes and shrimp, saute for 3 minutes. By this time the pasta should have finished cooking. Pour the cooked angel hair pasta into a colander and reserve keeping hot.
Add to the cooking shrimp the white wine, lemon juice and zest and vegetable stock and adjust seasonings with salt and pepper as needed. Toss hot pasta with shrimp and cooking liquid and divide among 4 pasta bowls. Garnish with chives and freshly grated parmesan cheese.
Just wanted to add that this is different from a traditional scampi recipe because it uses way less oil / butter; but the taste is fantastic so you won't really miss the extra fat!