Pasta With Shrimp Scampi


1-1/2 lbs. unpeeled, medium-size fresh shrimp
1-2 tbls. chopped chipotle pepper in adobo sauce
2 garlic cloves, minced
2 tbls. veg. or olive oil
1/2 cup dry white wine or chicken broth
1 tbls. prepared mustard
1 tbls. Worcestershire sauce
1/2-3/4 cup butter, melted
1/2 tsp. salt
2 tbls. fresh lemon juice
1 lb. spaghetti, cooked
1/2 cup fresh parsley, optional
1/2 cup shredded Parmesan cheese


Peel shrimp and devein. Saute peppers and garlic in hot oil in a large skillet over medium-high heat until throughly heated. Note: (you could and should slice open peppers to remove seeds to tone down the heat. Depending on pepper size, one large will do. You adjust to taste.)
Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.

Stir in white wine, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, salt, lemon juice, cook 1-2 minutes or until combined and throughly heated.

Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with parmesan cheese.

Yields 4-6 servings.

Serve with salad and crusty bread

Submitted by: Joe Messer

Angel Hair Pasta With Shrimp &


8 1/4-inch medium shrimp
3 large garlic cloves
1/2 tsp. salt and pepper
6 tablespoons olive oil
6 tablespoons butter
1 bunch of broccoli, cut up
8 oz. angel hair



Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator.

After marinating, remove the garlic pieces. Add 3 tablespoons butter.


In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.
Editor’s Note: Do not overcook. Broccoli will continue to cook after removed from heat. It should be a bright green color – emerald green, not olive green. Olive green indicates the broccoli has overcooked.

Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often.

Cook pasta. Drain and toss everything together. Serve.