Mable’s Quick Pasta

12 oz. angel hair pasta, uncooked
1 cup olive oil & sea salt butter blend
2 medium onions, chopped
5 cloves finely chopped garlic
4 Tbsp sun-dried tomatoes in oil, drained and cut in strips
1 ½ tsp dried oregano leaves
½ tsp crushed red pepper flakes
¼ tsp salt
4 tsp capers, drained
2 lbs. shrimp, medium size, uncooked, peeled and de-veined
Juice of two lemons
French bread
Red wine

Cook pasta al dente according to package directions. Drain ½ cup of the pasta water into a pot and set aside. Cover pasta to keep it warm while you prepare the remainder of the dish. In a large skillet, melt olive oil & sea salt butter blend over “Medium” heat, adding chopped onions and garlic. Cook, stirring often, for 5 minutes or until onions soften.

Mix in sun-dried tomatoes, oregano, pepper, salt and capers, and cook for an additional 3 minutes. Add shrimps; cover and cook until shrimps are pink, about 5 minutes. Stir in lemon juice and reserved pasta water. Slowly add cooked pasta, mixing thoroughly to blend all of the ingredients. Serve with French bread and red wine.



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