Shrimp scampi and pasta appetizers/entree
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Defatted chicken broth |
| 2 | tablespoons | Chopped garlic |
| 4 | tablespoons | Chopped shallots, divided |
| 4 | tablespoons | Chopped fresh Italian parsley, divided |
| ½ | pounds | Dry angel-hair pasta |
| 1 | pounds | Peeled and deveined shrimp, tails left on |
| Freshly ground black pepper, to taste | ||
Directions
INGREDIENTS
DIRECTIONS
Combine the broth, garlic, and 3 tablespoons each of the shallots and parsley in a large saucepan. Bring slowly to a simmer; cook for 2 minutes. Cook the pasta in boiling water according to the directions on the package. Add the shrimp to the broth, stir well and cook 2½ to 3 ½ minutes, or until the shrimp are cooked through. Add the remaining shallots. Drain the pasta and divide evenly among large shallow plates. Arrange the shrimp over the pasta and spoon the sauce over the shrimp. Sprinkle pith pepper and garnish with the remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an entree.
TO ALL Submitted By MARK CIOCHETTO SUBJ SHRIMP SCAMPI On 12-07-94