It's February in Texas...so you know what that means. Time for a nice light summer pasta! It's from another blog called Love and Pancakes... I modified it a little and took a few more pictures to illustrate the process. That blog is solid though you should check it out.
Grab your ingredients.
White Wine Buttered Shrimp with Capellini and Feta
Prep: 5 min. ~ Cook: 15 min. ~ Total: 20 min. ~ Serves: 4
1 1/2 lbs. cooked, peeled jumbo shrimp
8 oz. angel hair pasta
2 cups white wine or white cooking wine
4 Tbsp. butter
2 Tbsp. green onion
2 tsp. fresh parsley
2 tsp. fresh minced garlic1 large tomato, diced
1 oz. feta cheese crumbled
Salt and pepper
Dice a large tomato and chop 1 bunch of green onions into small peices.
Get a thin spaghetti, angel hair or capellini pasta boiling in some water and olive oil. Melt the 4 tablespoons of butter in a pan with 2 teaspoons of minced garlic over medium high heat. Add the 2 cups of white wine and bring to a boil, let the sauce reduce down by half.
Season the shrimp with salt and pepper and add them to the pan. Cook for three-five minutes. Flip them shits.
Add the green onion, tomato, and parsley. I also squeezed the juice of half a lemon in there. Cook for another 3 minutes.
Take up the pasta and mix with the shrimp and sauce. Toss with Feta...I used about 4 oz instead of 1oz. Cause I'm a fatty mcfatstuff.