I made this last week. I combined two recipes that I found, because I liked something from each of them. The result was better than I’d hoped, soooo good and a keeper here at my house. I made it with shrimp, but chicken could be easily substituted, or it could be made without any meat/seafood. We like garlic at my house, so I made it extra garlicky and I used fresh garlic, which I think has a stronger flavor, but you could use the jarred garlic, as well. Total cook time for this, made with shrimp was about 25 minutes total.
1 8 oz box angel hair pasta
1/2 cup butter
1/4 cup olive oil
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried oregano
3 cloves garlic, minced (I used 4-5 fresh cloves)
3/4 teaspoon salt
1 tablespoon lemon juice
1/3 cup white wine
3/4 cup dry bread crumbs
1 lb shrimp (or boneless chicken breasts, sliced)
1. In a skillet heat the butter and oil over medium high until butter is melted. Add parsley, basil, oregano, garlic and salt. Saute until garlic is tender. Add lemon juice and white wine (I used white zinfandel since that’s what I had on hand, lol!)
2. Add shrimp and cook until done, about 3 minutes (or until heated if you’re using pre-cooked shrimp). Cook long enough to reduce the white wine a bit
3. The bread crumbs are used as a thickening agent. You could omit them if you like, but they do a nice job of making everything stick together. Do not add all at once but stir in gradually. I only used about a 1/2 cup.
4. Serve over cooked angel hair pasta, sprinkle with Parmesan cheese (fresh grated is the best). Serve with French bread and a side salad.