|12 Jumbo Shrimp, peeled & deveined
||2 Tablespoons of Unsalted Butter|
|1 Red Ripe Tomato, Diced
||1 Teaspoon of Olive Oil|
|3 to 6 cloves of Garlic, Minced
||1 Cup Chardonnay Wine|
|½ Red Onion, Sliced; or Shallots
||Shredded Parmesan Cheese (optional)|
|2 to 3 Green Scallions, Diced
||1 Pound Angel Hair Pasta|
cooked per package directions
|2 Tablespoons of Lemon Juice|
Add olive oil to a hot skillet and add garlic, onion and tomato. Toss for approximately 2 to 3 minutes. Add butter, Chardonnay wine, lemon juice and shrimp. Toss for another 2 to 3 minutes on high heat or until shrimp are bright pink and firm. A lovely sauce will result in the pan.
Cook the pasta per package directions. Place pasta on individual serving plates and top with some of the shrimp scampi mixture and sauce and sprinkle with Parmesan cheese if desired.