Shrimp. It's so delicious! But not all shrimp are created equal. I love this recipe (Chris does too), but it's really important to use fresh, raw shrimp. I made this same recipe for Chris' buddies in California (yes, I even cook on vacation), but I used frozen, raw shrimp. Even though the shrimp still needed to be cooked, it turned out to be kind of "rubbery" in the end. We didn't have a choice though, since they live in a very small town and that's all that was available! This recipe is surprisingly easy, but tastes like you spent hours preparing it. Shrimp lovers, you have to try this!
3/4 package of angel hair pasta
1/2 cup butter (1 stick)
2 or 3 garlic cloves, minced
1 lb. large shrimp, peeled and deveined
1/2 c. semi-dry white wine
2 Tbsp. dry unseasoned bread crumbs
Grated Parmesan cheese (optional)
Parsley for garnish (optional)
1. In a large saute pan, melt butter over medium heat and saute garlic until tender. Add shrimp and cook until pink. Stir in white wine. Stir in bread crumbs (starting with 1 tablespoon) until desired thickness is reached.
2. Cook angel hair pasta in boiling, salted water until al dente.
3. Drain pasta and add to shrimp/sauce mixture. Toss ingredients. Top with Parmesan cheese if desired and garnish with parsley.
Alissa's notes: Garlic gets bitter when it's overcooked, so add the shrimp just as the garlic starts to get tender. You don't want the garlic to brown. I used White Truck California White Wine. If you need tips on peeling and deveining shrimp, here's a good video (copy and paste into web browser):