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Ingredients

12 ounces angel hair pasta ¼ cup olive oil 2 tablespoons butter ½ yellow onion, diced 4 cloves garlic, minced 1 small tomato, diced ¼ cup olives, chopped ¼ cup Chardonnay wine ¼ cup chopped leeks ½ lemon, juiced 2 teaspoons capers 2 teaspoons salt ½ teaspoon cayenne pepper, or to taste 1 pound uncooked medium shrimp, peeled and deveined ¼ cup heavy whipping cream 2 tablespoons chopped fresh cilantro

Nutrition Info

795.7 calories carbohydrate: 72.5 g cholesterol: 277.6 mg fat: 38.8 g fiber: 6.6 g protein: 38.5 g saturatedFat: 12.5 g servingSize: - sodium: 2272.1 mg sugar: 5 g transFat: : - unsaturatedFat: : -

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.
Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic, cook until onion is transparent, about 4 minutes. Add tomato, olives, Chardonnay wine, leeks, lemon juice, capers, salt, and cayenne pepper. Bring to a boil. Mix in shrimp and simmer until pink, about 10 minutes. Stir in heavy whipping cream and cilantro. Serve on top of angel hair pasta.

3 servings

Shrimp scampi pasta with white wine sauce. Unbelievably yummy!