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Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.


Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

Follow me on twitter @Cooks_CornerLCP

Quick and easy please: Gina's Shrimp Scampi with Angel Hair Pasta

shrimp scampi, Down Home with the Neelys, Neelys, Food Network

When you’ve got kids running in different directions a quick and easy meal is always in need, so when I saw this recipe on a Food Network rerun of the Down Home with the Neelys, I knew I had to try it.  It takes about 30 minute to prepare (including prep and cook time) and according to the recipe pairs well with a Pinot Grigio. What more could you ask for?


1 pound angel hair pasta

2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
Salt and pepper to taste
4 cloves garlic, minced (I used 6, we love our garlic)
¼ cup onion, finely chopped (my addition)
½ teaspoon red pepper flakes
1 lemon, juiced, plus ½ lemon, zested
½ cup dry white wine
5 tablespoons butter
¼ cup chopped parsley leaves
Parmesan cheese (optional)



Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.

Meanwhile, heat a large skillet over medium-high heat and add the olive oil. While the pan is heating season the shrimp with salt and pepper. Once the oil is shimmering and hot, add the shrimp, and sauté until just cooked through, about 2 to 3 minutes. Remove the shrimp from the pan with a slotted spoon to reserve the oil. Add the garlic, chopped onion and red pepper flakes to the skillet, then sauté about a minute before adding the lemon juice and white wine. Raise the heat to high and let the liquid reduce for 2 to 3 minutes. Whisk in the butter and add the shrimp. Coat the shrimp with the sauce before adding a small ladleful of the pasta cooking water to the dish if the sauce is too thick. Remove from the heat.

Drain the pasta and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with more salt and pepper, to taste. Sprinkle with parmesan cheese if desired and transfer to a serving platter. Serve immediately.

Helpful hint

Do not omit seasoning the shrimp before sautéing it really adds a depth of flavor to the dish. For an added layer of flavor, try adding some chopped tomato when sautéing the garlic and onion. For those who like extra sauce, try doubling all ingredients except the pasta, butter and parsley.

To share a helpful hint or comment, send an email to or follow me on Twitter @Cooks_CornerLC.

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