Shrimp paste in garlic sauce from Gina Neely, co-owner Neely’s Bar-B-Que restaurant and TV host will be great dinner after a long working day – this dish is prepared very simple, and preparing the ingredients does not take much time. Garlic gives it a great aroma, and red pepper flakes add a dish of warmth. Share with friends: 
Time: 30 minutes Difficulty: easy. Servings: 4-6. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr paste “angel hair”
- 2 tbsp. l olive oil
- 450 gr large shrimp, peel
- 4 garlic cloves, finely chopped
- 1/2 tsp red pepper flakes
- Juice of one lemon plus zest of half a lemon
- 1/2 tbsp. dry white wine
- 5 tbsp. l (75 gr.) Butter
- 1/4 Art. chopped parsley leaves
Recipes with similar ingredients: cappellini pasta, shrimp, garlic, red pepper flakes, lemon, white wine, butter, parsley
Recipe preparation:
- Pour the pasta into a large pot of boiling salted water, cook over medium heat until al dente.
- Meanwhile, heat a large 30-centimeter pan over moderately high heat. Pour in olive oil. When butter shine and become hot, add shrimp and fry them until readiness, about 2-3 minutes. Put on a plate and put in side. Add garlic and red pepper flakes to the pan, cook until the garlic starts to exude a flavor, about 1 minute. Add lemon juice and white wine and increase the temperature to high. Allow the liquid to evaporate for 2-3 minutes. Intervene butter, add a full large spoon of cooking water, leftover pasta, and return the shrimp back to the pan. Remove from heat.
- Drain the pasta into a colander and add it to the pan along with chopped parsley, mix everything. Add lemon zest and when season with salt and pepper to taste. Shift to a large plate and serve immediately.
