shrimp scampi with angel hair pasta

Ingredients

• Servings: 6
• cooking spray
• 3/4 pound roma (plum) tomatoes, halved lengthwise
• 1 (16 ounce) package angel hair pasta
• 2 teaspoons olive oil, or more to taste
• salt and ground pepper to taste
• 1 pound butter, cut into cubes
• 3 tablespoons grated red onion
• 6 cloves garlic, or more to taste, minced
• 3 tablespoons minced fresh basil, divided
• 2 pounds shrimp, peeled and deveined
• 10 fresh mushrooms, quartered
• 2 teaspoons garlic powder
• 1/4 cup lemon juice
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c). prepare a baking sheet with cooking spray.
• arrange tomato halves prepared baking sheet. drizzle olive oil over the tomatoes; season with salt and pepper.
• roast tomatoes in preheated oven until edges are crisp, about 35 minutes. transfer to a cutting board to cool; cut into small chunks.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. transfer to a large bowl.
• melt butter in a skillet over low heat. cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
• stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
• pour shrimp mixture over the angel hair pasta; top with parmesan cheese and lemon juice and toss to coat pasta completely. garnish with remaining basil.