Ingredients:
4 tbsp Gabbi’s Habanero Oil
1 lb 16/20 jumbo shrimp, remove tail
8 ea garlic gloves, diced
1/2 cup dry white wine
1/4 cup lemon juice
1 bunch asparagus tips
1/8 cup chives
1/8 cup Italian parsley
2 tbsp butter
1 lb
angel hair pasta
sea salt to taste
Directions:
1.Coat the pan Habanero oil.
2.Saute garlic with oil and butter until translucent (semi-transparent).
3.Add shrimp (cook 1 minute), then add asparagus (cook 1 minute).
4.Add wine,butter,lemon juice,simmer 3 min.
5.Boil pasta (al dente).
6.Plate pasta, top with shrimp, asparagus, parsley, and chives.
7.Sea salt to taste.
8.For more heat, add an extra drizzle of Habanero Oil.
Optional: Add shaved dry aged Parmesan cheese.
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