Yield : Makes 4 servings
1 pound peeled, large raw shrimp (31/35 count) (we bought a little 6 oz. pack of baby shrimp)
1 (12-oz.) package angel hair pasta
1/2 cup butter
1/4 cup finely chopped onion
3 garlic cloves, finely chopped
1 teaspoon salt-free Italian-herb seasoning
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/4 cup freshly grated Romano or Parmesan cheese
1 tablespoon chopped fresh parsley
OPTIONAL: we added 1 14 oz. can of italian diced tomatos w/seasonings
1. Devein shrimp, if desired.
2. Prepare angel hair pasta according to package directions.
3. Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Stir in Italian-herb seasoning and Worcestershire sauce.
4. Reduce heat to medium. Add shrimp, and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice. OPTIONAL: add diced tomatos. Toss shrimp mixture with pasta, and sprinkle with cheese and parsley. Serve immediately.
It's delicious. We served it with a salad and garden medley v-8 soup on the side. SO YUMMY!
Way to go Hayden!