When I bought ingredients for my Shrimp Poofs, I did it from memory. As a result I ended up with way too much baby shrimp. So I went online and found this lovely recipe.

Baby Shrimp Scampi and Angel Hair Pasta

Recipe from foodnetwork.com, courtesy of Racheal Ray

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter, cut into small pieces
• 1 large shallot, finely chopped
• 1 lemon, zested
• 1/3 pound baby shrimp, 300 count
• 1/4 cup dry vermouth or white wine, eyeball it
• 1/2 cup grape tomatoes
• 1/3 pound angel hair pasta, cooked to al dente
• Salt and pepper
• 2 tablespoons chopped or snipped fresh chives

1). Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.

2). Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

I really loved this recipe. It was very simple and even I managed to make it quickly. Plus, it tasted heavenly! It was very light,  and the flavors were subtle but still very delicious. I even made it with the tomatoes! I just cut them into quarters and started cooking them toward the beginning of the recipe so that they weren't so fresh and juicy (I know that sounds like something most people would want, but incase you're new, Eric and I don't like raw tomatoes). The recipe went together super fast, and was great for a week night dinner. I very rarely have an abundance of baby shrimp, but if I ever do again, I will totally make this. Actually, it's very likely I'll be buying more baby shrimp to make this again. :)