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ALL RECIPES

Angel Hair Pasta with shrimp

  • Pair with Chardonnay
Primary Ingredients

2 tablespoons cornstarch

3 ounces lemon juice

¼ cup olive oil

¼ cup minced fresh garlic

2 cups dry white wine

¼ cup (½ stick) unsalted butter

2 teaspoons kosher salt

¼ teaspoon sugar

Primary Technique
  1. Whisk together cornstarch and lemon juice. Set aside.
  2. In a medium saucepan over medium-high heat, heat olive oil until it shimmers.
  3. Add garlic and cook, stirring, for about 30 seconds, but do not brown. Add wine and boil for a minute to burn off the alcohol.
  4. Whisk the lemon juice mixture into the boiling wine mixture and simmer for 30 seconds, whisking occasionally. Remove from heat and whisk in butter, salt, and sugar.
Shrimp Pasta
Pasta Ingredients

1 tablespoon kosher salt

1 pound angel hair pasta

½ pound spinach stemmed and roughly chopped

2 roasted red peppers, peeled, seeded, and thinly sliced

½ cup thinly sliced fresh basil leaves

1 teaspoon black pepper

1½ pounds shrimp, peeled and deveined

6 fresh basil leaves for garnish

Pasta Technique
  1. Bring 3 quarts of water and the salt to a boil. Cook pasta for 3 minutes, or until just barely done. Do not overcook. Drain in a colander.
  2. Place lemon-garlic sauce in a large pan over medium-high heat and bring to a boil. Add spinach, roasted peppers, sliced basil, and black pepper.
  3. Heat just until bubbles start to form and spinach is wilted.
  4. Add shrimp and cook until they turn pink about 2 to 3 minutes. Add pasta and heat through.
  5. Serve immediately with a basil leaf on top of each serving.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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