Angel Hair with Herbed Shrimp


herbed shrimp on red pasta with herbed shrimp

Angel Hair with Herbed Shrimp

Serves 4

Fresh shrimp bought from your fish monger is really superior, however, often when I want a last minute meal and don’t have anything much in the refrigerator I dig out my shrimp bags from the freezer.  Shrimp are not very high in calories and I enjoy them—even if they do come from a foreign country.  I know that there is controversy about this. No matter, for my taste, this is an easy dish to fix and I think that it’s good for just you and yourself (the way I often am) or for your family or even for a company dish—accompanied by a delicious green salad.   I like to use the two varieties of shrimp listed below just for the fun of it.  As well, for sure you can use fresh uncooked shrimp purchased from your fish monger and then it’ll be even better.  You have a bit more work to do, but there’s nothing like fresh uncooked shrimp.


8 oz. angel hair pasta

6 oz. frozen cooked tail on shrimp (about 1 ½ Cups)

6 oz. frozen cooked tail off shrimp (about 1 ½ Cups)

1 – 1 ½ C. sliced fresh mushrooms

1/4 to 1/2 C. chopped fresh tomatoes or drained canned tomatoes (depends how much you want the tomatoes to influence your dish)

1 medium onion, chopped

2 garlic cloves, minced

3 Tblsp. olive oil

1/4 C. white wine

1/8 C. lemon juice

3/4 to 1 C. chicken stock(and more if you feel that the sauce needs it)

1 Tblsp. snipped fresh basil or 1 Tsp. dried basil, crushed

1 ½ Tsp. snipped fresh oregano or 1/2 Tsp. dried oregano, crushed

2 Tbsp. flour

S&P to taste

1/4-1/2 C. shredded Parmesan for garnish

1/4- 1/2 C. snipped parsley for garnish


  1. If necessary, thaw shrimp according to package directions.
  2. Cook pasta according to directions and keep warm.
  3. Mix the wine, chicken stock, lemon juice and herbs in a cup or small bowl.
  4. In a large sauce pan, warm the olive oil and place the flour in it along with the garlic and onion. Sauté gently over medium heat till they are translucent (about 3-5 minutes). Then add the mushrooms and keep stirring till they moisten. (another 3-5 minutes).
  5. Add the liquid ingredients mentioned in #3 to the pan and stir over medium heat till thickened and bubbly.
  6. Add shrimp to the mixture; cover and simmer about 2 minutes or if need be, till shrimp turns pink.
  7. Stir in tomatoes.
  8.  Add S&P to taste.
  9. Place the pasta on a pretty dish, top with the shrimp sauce and then a final sprinkling of the Parmesan and parsley.
  10. PS–if you want to make the sauce a bit creamier and richer, add some half-and-half to it at the end.  Be careful to not boil it.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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