This was one of the best pasta dishes that I think I have ever made... My 6 year old said it was "the bomb"....LOL I was laughing so hard at him... anyway out of the mouths of babes... It was easy and yummy. I used white wine in this dish, but am sure that you could substitute chicken stock (although I do not drink wine, I like to occasionally cook with it and it made this dish delicious)...
***NOTE*** If you have access to fresh shrimp by all means USE them.. and just adjust the cooking time.....
I also broke the cardinal "Italian" rule and put cheese on my shellfish... If you don't want to ..skip this step. Also the red pepper flakes are optional as well... if you like it spicy you can add more... I am cooking for children so I used just a little... and put more on my finished plate.... use what you like..remember a little goes a long way with red pepper flakes. FYI ...
1 pkg of large frozen shrimp, thawed, rinsed, cleaned, devined and tails removed) **see note
1/2 stick of butter(more for dressing the dish)
1/4 cup olive oil (more for dressing the dish)
5 cloves of garlic, minced
1 T. lemon juice
Shredded fresh parmesan cheese
Cooked angel hair pasta
1/3 cup white wine
seasonings of your choice ( I used dried parsley, red pepper flakes, pinch of salt & pepper, sprinkle of onion powder)
In large pan cook pasta in salted water until al dente... drain
While pasta cooks, in large pan (big enough to hold sauce and pasta) melt butter and olive oil until sizzling. Add garlic and cook about 1-2 minutes or until fragrant (do NOT brown garlic), add seasonings and white wine. Cook for about 3-4 minutes or until boiling and sauce begins to reduce. Add shrimp and cook another 2-3 minutes until shrimp is heated through. Add cooked, drained pasta to sauce turning sauce to coat pasta. Add an additonal 1-2 Tablespoons of butter and olive oil, a little more dried parsley flakes and red pepper flakes to pasta. Stir and sprinkle with parmesan cheese. Serve..