49
MEDITERRANEAN SHRIMP WITH
ANGEL HAIR PASTA
Courtesy Of: Betty Crocker
Servings: 4
Ingredients:
8 oz uncooked angel hair pasta
½ cup Land O Lakes® Butter with Olive Oil & Sea
Salt
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
3 tablespoons julienne-cut sun-dried tomatoes in
oil, drained
1 teaspoon dried oregano leaves
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt
3 teaspoons capers, drained
1 lb uncooked medium shrimp, peeled, deveined
Juice of 2 lemons
Directions:
• Cook pasta as directed on package; drain,
reserving 1/2 cup cooking water. Return pasta to
saucepan; cover to keep warm.
• Meanwhile, in large skillet, melt butter over
medium heat. Cook onion and garlic in butter
about 5 minutes, stirring frequently, until onion
has softened. Add sun-dried tomatoes, oregano,
pepper flakes, salt and capers. Cook 3 minutes
longer.
• Stir in shrimp. Cover; cook until shrimp just
turn pink, about 5 minutes. Stir in lemon juice.
Gradually stir in reserved pasta cooking water.
• Add pasta to skillet; toss with shrimp and sauce.
Serve immediately.
BE INSPRED, JANUARY 2014