This recipe was an accidental after-work, gotta-toss-something-together-quickly creation. If you’re in a pinch for time, then consider this dish as a worthy alternative to your typical spaghetti dinner.
8 tablespoons salted butter, divided
1½ pounds large shrimp, peeled and deveined
4 cloves garlic, minced
1 teaspoon jalapeno, minced
1 teaspoon lemon zest
2 cups dry white wine
2 tablespoons lemon juice
1 teaspoon freshly ground pepper
8 ounces angel hair pasta
Small drizzle olive oil
1 cup fresh basil leaves, chopped
2 cups heirloom tomato, diced
1½ cups parmesan cheese, shredded
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil. Bring to boil a pot of salted water in which to cook the pasta. Melt 4 tablespoons butter on the baking sheet in the preheating oven.
- Lay out the shrimp in a single layer on the baking sheet, then evenly distribute the garlic, jalapeno, lemon zest, wine, lemon juice, and pepper over the shrimp. Bake shrimp for 15-20 minutes, or until cooked through.
- While shrimp are baking, boil pasta for about 6 minutes, or until the pasta is the desired texture. Drain and drizzle with olive oil, then set aside. In the empty pot melt the remaining 4 tablespoons butter, then turn off the heat. Mix basil and pasta in the pot, then toss in heirloom tomatoes just before serving. (This will prevent over-cooked, mushy tomatoes.)
- Dish out pasta mixture and top with shrimp and parmesan. Serve hot.