This is a recipe from Rachael Ray's new book "Cooking Rocks! Rachael Ray 30-Minute Meals for Kids."
It's fast, easy, and good. Both my girls even liked it. Now that's a keeper!
Mini Shrimp Scampi and Angel Hair Pasta
makes 4 servings
1 pound angel hair pasta
4 cloves garlic
2 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons butter, cut into small pieces
1 pound (300-count) baby shrimp
salt and freshly groundn pepper, to taste
1 cup chicken stock
4 to 5 blades chives, snipped with scissors
a handful of fresh flat-leaf Italian parsley leaves, chopped or snipped (2 tablespoons)
Put a large pot of water over high heat and bring to a boil; add salt. Cook pasta according ot package directions, to al dente.
Meanwhile, smash garlic cloves with a small pan; separate out the skins and throw them away.
Heat a large skillet over medium heat. Add EVOO and butter. When butter has melted into oil, add crushed garlic and cook 2 minutes. Add shrimp; add salt and pepper. Cook shrimp until heated through, 2 or 3 minutes; add stock and raise up heat to bring to a boil. When liquid boils, remove pan from heat and drain pasta and add to the pan. Toss pasta with shrimp, sauce, and the snipped or chopped herbs. Adjust seasonings and serve.