We had a potluck on Sunday, which meant leftover ingredients on Monday. Perfect excuse to combine whatever we had in an interesting, and hopefully delicious way.
We had some shrimp and watercress leftover from hotpot. I found some angel hair pasta and garlic, popped open a chardonnay and went to work.
by the time my gf linette walked in to eat my food… it was chardon-HAAAAY.
whatever, I may be crazy, but she liked the food.
10 pieces of large shrimp
1/2 lb angel hair pasta
1 tbsp olive oil (this is outside of the oil you will use when boiling pasta)
3 cloves minced garlic
1/2 cup white wine
3 tbsps butter
3 tbsps grated parmesan
chopped parsley to taste
salt and pepper
Salt your water, add a couple tsps of olive oil and boil water. Add pasta. Drain, put back into pot, mix in 1tbsp of olive oil and 1tbsp of butter so it doesnt stick.
Meanwhile, get your other 2 tbsps of butter in a pan, add garlic and cook 1-2 minutes until fragrant. Add shrimp, deveined and peeled. (Reserve those shells! They make an awesome seafood broth!)
Once they start to turn a little pink, add the wine and reduce to 1/2. Pour onto pasta in the pot. Mix together with 3 tsbps of parmesan. Salt and pepper to taste.
Serve with parsley and extra parmesan sprinkled on top.