Ingredients

The following ingredients have 4 Servings
  • 1 pound extra large raw shrimp (peeled, deveined, tails kept on)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/2 pound angel hair pasta
  • 1/2 cup dry white wine
  • 1 Tablespoon minced garlic
  • 1 Tablespoon lemon juice
  • 3 Tablespoons unsalted butter
  • 1/2 teaspoon cornstarch

Instruction

  • Cook pasta according to package directions. Run under cool water to stop the cooking and set aside.
  • Rinse shrimp and pat dry with paper towels.
  • Season shrimp with garlic salt and black pepper. Set aside.
  • To the skillet add white wine, minced garlic, lemon juice, and butter. Heat mixture over medium heat. Once the mixture begins to bubble, reduce to medium-low. Allow mixture to reduce by about 1/3, about 5 minutes.
  • Sprinkle cornstarch over the hot mixture in the skillet. Stir until it thickens a little, about 3-4 minutes.
  • Add shrimp to skillet and allow to cook for about 2 minutes per side.
  • Turn off heat and remove the shrimp to a plate or bowl. Cover to keep warm.
  • Add pasta to skillet and toss to coat. Remove skillet contents to a platter and arrange shrimp on top. Serve.