Rosé Shrimp Scampi with Angel Hair

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Rosé Shrimp Scampi:

• 1/2 lb. angel hair pasta

• 3/4 lb. shrimp

• 4 tbsp. extra virgin olive oil

• 6 garlic cloves, thinly sliced

• 1/4 tsp. crushed red chili flakes

• 1/3 cup rosé wine

• Juice of 1 lemon

• 2 tbsp. butter

• 1 tbsp. Italian parsley, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

• Salt & pepper to taste

  
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Add the olive oil to a pan over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

   
   

Rosé Shrimp Scampi:

1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

2. While the pasta is cooking, add half of the olive oil to a large sauté pan along with the shrimp, juice of 1/2 lemon and salt and pepper to taste. Sauté the shrimp over medium heat until fully cooked. Remove from the pan and set aside.

3. Add the remaining olive oil to the the pan and sauté the sliced garlic over low heat for 1-2 minutes, until soft and translucent.

4. Add the chili flakes and rosé. Let simmer over medium-low heat for 3-4 minutes, then stir in the butter.

5. Strain the pasta and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water and juice of the remaining 1/2 lemon. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time.

6. Add the shrimp back to the pan with the pasta along with the parsley. Toss and top with lemon-garlic panko breadcrumbs and more parsley.