← All recipes

FareShare Gazette -- October 2012 Recipes

A home-style FareShare Gazette -- October 2012 Recipes made with Dry Angel Hair Pasta, Garlic, Red Pepper Flakes, Olive Oil, and Fresh Lemon Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   If you want, you can leave the tails on the shrimp for pretty presentation but it has no effect on cooking, so feel free to remove them.

2. 2

   Cook pasta in a large pot of boiling salted water according to package directions; drain.

3. 3

   Crisp prosciutto in a saut� pan over medium heat, then transfer to a plate.

4. 4

   Saut� shrimp, garlic and pepper flakes in 2 tablespoons oil for 2 minutes; remove shrimp from the pan.

5. 5

   Deglaze pan with wine and lemon juice, scraping up any browned bits; cook until reduced by half, about 3 minutes.

6. 6

   Add tomatoes, scallions, rosemary and zest; cook 1 minute.

7. 7

   Return shrimp to pan and cook until firm, 1�2 minutes.

8. 8

   Add pasta and parsley and toss to combine; season with salt and black pepper.