Garlic Shrimp Scampi with Mushrooms

Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook, stirring occasionally, until al dente (tender but firm to the bite), approximately 4-5 minutes. Drain immediately, reserving about 1/2 cup of the pasta water. (5 minutes)

Recipe View 6 mins While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms, chopped onion, and scallions. Sauté until the onions are translucent and the mushrooms are tender, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. (6 minutes)

Recipe View 11 mins Pour in the white wine and chicken broth. Bring the sauce to a boil, then reduce heat to low. Add the crushed stewed tomatoes and chopped parsley. Simmer, uncovered, for 10 minutes, allowing the sauce to reduce slightly and the flavors to meld together. (11 minutes)

Recipe View 5 mins In a resealable plastic bag, combine the shrimp and flour. Seal the bag and shake well until the shrimp is evenly coated. Add the floured shrimp to the skillet with the simmering sauce. Cook until the shrimp turns pink and opaque, about 3-5 minutes, stirring occasionally. (5 minutes)

Recipe View Pour the sauce and shrimp mixture over the drained angel hair pasta. Squeeze the juice from half a lemon over the dish. Toss to combine, adding a little of the reserved pasta water if needed to achieve desired sauce consistency. Season with salt and freshly ground black pepper to taste. Serve immediately.