I have some version of shrimp pasta at least once a month, making the recipe up as I go. This particular recipe was crafted a couple years ago when a friend was living on my couch during the transition period between the Bush and Obama administrations. Being a part of the transition team, he would often work very late and have dinner at Five Guys (if he ate at all). But if he came home at a decent hour I would try to have some dinner so his when his wife moved to DC, she wouldn’t be greeted by an Oompa Loompa. He mentions this meal often, so I figured it was time to share it with others.

Truthfully, I hadn’t written down the recipe or measured things out until this week, often I just eye things and don’t use measuring cups and spoons. This is probably the main reason I don’t do pastries since every thing has to be measured precisely.

8 oz Angel Hair Pasta
1/2 Raw Shrimp, deveined and peeled
3/4 cup cherry tomatoes, halved
1 small green pepper, sliced
1 small onion, sliced into rings
1/2 cup portabella mushrooms, sliced
4 cloves garlic, minced
1/2 cup dry white wine
1/4 cup lemon juice
1/8 teaspoon red pepper flakes
2 teaspoon basil
2 teaspoon oregano
4 Tablespoon Parmesan cheese
1 Tablespoon olive oil

Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 549 per serving
Servings: 2

Saute onions 2 minutes. Add garlic and green peppers for another 2 minutes. Add mushrooms and tomatoes cook 3 minutes. Pour in wine and lemon juice, simmer 5-6 minutes.

Meanwhile cook pasta in boiling water until tender, about 5 minutes. Drain water.
Add shrimp, basil, and red pepper flakes to veggies and cook until shrimp turn pink, about 3 minutes. Stir in cheese.

Toss shrimp mixture well with pasta and serve immediately.