Creamy garlic shrimp with angel pasta and balsamic glaze
medium onion sliced
3 garlic cloves sliced
Shrimp deveined and peeled
Lemon pepper seasoning
1 large tomato diced
Angel hair pasta
1/2 cup Reserve pasta water
Parmesan cheese (shredded or grated)
In a large bowl, season peeled and deveined shrimp with lemon pepper and suya powder. On medium-high heat, warm up a large sauté pan or wok and sauté 1 medium-sized onion sliced, garlic, and rosemary in avocado oil.
Add a little salt and butter to taste as onions become translucent. Once slightly brown, add shrimp - about 2 min on each side on medium heat and set aside. Boil water for angel hair pasta and cook until al dente. Reserve 1/2 cup of pasta water.
Run pasta under cool water and reserve to the side and mix with enough olive oil to lightly coat pasta to prevent from sticking. Next, medium dice 1 large tomato and slice the scallions for garnish.
Return back to large sauté pan or wok with all the juices and add cooked shrimp, onions, and pasta. On medium heat begin to add Parmesan cheese and pasta water. Adding and mixing a little at a time until creating a sauce-like consistency, about 3 Tsp cheese, and 1/2 cup water.
May add more or less depending on desired taste. Now add diced tomatoes and a drizzle of balsamic glaze and a sprinkle of scallions for garnish. Bon Appetit!