This recipe is VERY rich!!! Save it for a truly special occasion and then savor it slowly with a good glass of wine
1.5 tbsp olive oil
2 cloves garlic, minced
about 3/4 pound of large shrimp, deviened
1 tbsp chives
1/4 cup white wine
1/2 stick butter, cut into small chunks
1 tbsp lemon juice
pinch of red pepper
1 tbsp chopped parsley
3 slices thick Italian bread, toasted and kept warm in the oven
6 ounces angel hair pasta, cooked (2 ounces per person)
1. heat the olive oil in a skillet over medium heat. Add the garlic and saute for about a minute.
2. Crank up the heat and add the shrimp. Toss until seared on all sides and bright pink. Remove shrimp and set aside.
3. Stir in the chives, wine, butter, lemon and red pepper. Boil until the sauce is reduced by half. Stir in the parsley and the shrimp again and heat through.
4. Toss the pasta with a bit more olive oil (to coat) and divide among 3 plates, along with a slice of bread. Put the shrimp on top of the pasta/bread and serve with a lemon wedge.