16 ounces dried angel hair pasta
1 tablespoon extra virgin olive oil
3/4 cup chopped onion (about 1/2 onion)
4 teaspoons minced garlic
3 teaspoons seeded and minced serrano chile (about 1 chile)
2 teaspoons finely chopped fresh rosemary and sprigs for garnish
2 cups Angel Juice Pinot Grigio
3 tablespoons fresh lemon juice, about 1 lemon
24 large shrimp, peeled and deveined
4 tablespoons butter
1/4 cup pine nuts, toasted in a 350 degrees F oven for 10 minutes until lightly browned
Salt and freshly ground black pepper to taste
Cook pasta according to package directions. Set large saucepan over medium heat and add olive oil. Sauté onions, garlic, chiles and rosemary about 4 minutes or until soft. Add wine and lemon juice, raise heat to high and boil until liquid is reduced by half. Add shrimp and cook until pink, about 2 minutes. Remove pan from heat, stir in butter and pine nuts, and toss with drained pasta. Add salt and freshly ground black pepper to taste.
Serves 6. Prep time: 30 minutes./Recipes courtesy of Family Features.
