Shrimp Scampi with Angel Hair Pasta
Description
Roast tomatoes for this shrimp scampi recipe packed with garlic and served over angel hair pasta for extra robust flavor on your dinner plate.
Ingredients
•
cooking spray
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3/4 pound Roma (plum) tomatoes, halved lengthwise
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1 (16 ounce) package angel hair pasta
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2 teaspoons olive oil, or more to taste
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salt and ground pepper to taste
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1 pound butter, cut into cubes
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3 tablespoons grated red onion
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6 cloves garlic, or more to taste, minced
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3 tablespoons minced fresh basil, divided
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2 pounds shrimp, peeled and deveined
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10 fresh mushrooms, quartered
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2 teaspoons garlic powder
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1/4 cup lemon juice
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1/3 cup grated Parmesan cheese
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2
Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
3
Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
4
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
5
Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
6
Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
7
Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.