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Ingredients59 m servings 474 cals
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
- Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.
Per Serving: 474 calories; 18.2 g fat; 52.3 g carbohydrates; 22.3 g protein; 156 mg cholesterol; 556 mg sodium. Full nutrition
ReviewsRead all reviews 2
Amazingly Delicious! I will be making it again next weekend. It is like going out to eat at an expensive restaurant! Only one change I will make, there was too much spaghetti for me in relation ...