Cook pasta according to package directions. Drain and keep warm.
The perfect serving of Shrimp and Scampi for two is here! Just in time for your date night with that special someone.
Servings and Ingredients
|4 oz. angel hair pasta, dry|
|1 tbsp. Hy-Vee salted butter|
|1 tbsp. Gustare Vita olive oil|
|4 clove(s) garlic, minced|
|¼ tsp. Hy-Vee crushed red pepper, plus additional for garnish|
|¾ lbs. frozen deveined raw shrimp, thawed and peeled (16-to-20-ct.)|
|1 small red bell pepper, seeded and cut into strips|
|⅔ c. dry white wine|
|2 tbsp. fresh lemon juice|
|1 c. fresh arugula, loosely packed|
|2 tbsp. Gustare Vita capers, drained|
|Hy-Vee Mediterranean sea salt|
|Hy-Vee Malabar black pepper|
|Lemon wedges, for serving|
Things To Grab
- Medium nonstick skillet
- Paper towels
Melt butter in a medium nonstick skillet. Add olive oil, garlic, and 1/4 teaspoon crushed red pepper; cook over medium heat for 30 seconds or until fragrant.
Pat shrimp dry. Add shrimp and bell pepper strips to skillet; cook for 2 to 4 minutes or until shrimp are opaque. Transfer to a bowl; keep warm.
Add wine and lemon juice to skillet. Bring to boiling; reduce heat. Simmer 1 to 2 minutes or until reduced by half. Stir in shrimp mixture, arugula, and capers. Cook 30 seconds to 1 minute or until arugula is wilted. Serve over pasta. Season to taste with salt and black pepper. Garnish with additional crushed red pepper, if desired. Serve with lemon wedges.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 230mg
- Sodium: 1220mg
- Total Carbohydrates: 53g
- Protein: 32g