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Fiery Shrimp and Angel Hair Pasta


 

Which grape can quench the fire of this sauce and yet cradle the tender shrimp flavor? Sauvignon Blanc to the rescue!

A Mexican lager is well-versed in handling fiery spices and simple shellfish, and really comes alive when the food is grilled. Ole! 		 
A quick and delicious recipe to toss together on busy week nights.


1/2 cup butter
2 cloves garlic, minced
1 teaspoon crushed Szechwan peppercorns
1 teaspoon hot chili oil
1/4 cup chopped fresh cilantro or 2 tablespoons chopped fresh parsley
1-1/2 pounds raw medium shrimp, peeled and deveined (about 45 to 60 shrimp)
2 tablespoons olive oil
Salt and pepper
1/2 pound angel hair or vermicelli pasta, cooked
1/3 cup grated Romano or Parmesan cheese


In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat until butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro.

Thread shrimp on four or five skewers. Brush with olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 minutes until pink and just opaque, turning once halfway through grilling time. Do not overcook. Season with salt and pepper to taste.

Remove shrimp from skewers; toss with butter mixture, hot pasta, and cheese. Serve hot.

Makes 4 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.