This is so good and relatively fast to make because both shrimp and angel hair cook quickly. Make it even quicker by buying already cooked shrimp. The end result isn't very saucy, but it's very flavorful.
You could use spaghetti or linguini instead if you have those, but I love angel hair. And you can find fish sauce in the asian/thai section of most grocery stores. I'll post another recipe or two that uses it later!
1/4 cup extra virgin olive oil
1 pound medium (16-20) shrimp peeled, deveined, and split in ½ lengthwise 1 C seasoned flour, seasoned with
½ teaspoon salt and ½ teaspoon black pepper
3 cloves garlic, chopped
1 Tablespoon Worcestershire sauce
8 ounces (1/2 pkg) angel hair - cook/drain at the last minute
2 Tablespoons fresh herbs; basil, rosemary, marjoram, or parsley combined OR 1 tsp. dried of each
¼ cup clam juice or fish sauce (I used fish sauce)
1 Tablespoon Worcestershire sauce
1 cup heavy cream (I used evaporated milk)
¼ cup romano cheese
Toss shrimp in seasoned flour. Shake off excess flour. Meanwhile, in medium skillet, heat oil over medium-high heat. Add shrimp to the hot skillet, cook until lightly browned then turn over. Add garlic to the middle of the pan, when garlic begins to turn golden, pour lemon juice over garlic. Sprinkle in fresh herbs, then add clam juice and reduce by half. Add Worcestershire sauce, heavy cream, and cheeses. Heat through. Toss with Angel Hair and season to taste with salt and pepper.
Makes 3-4 servings
Prep time: 20 minutes
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