Shrimp Scampi with Angel Hair

Dinner

Ingredients 8 servings

Large Shrimp, peeled and deveined, prefrozen 2.0 pound(s)

Angel Hair Pasta 1.0 pound(s)

Gluten-Free Angel Hair 1.0 pound(s)

Butter 6.0 tablespoon(s)

Vegan Butter 6.0 tablespoon(s)

Garlic, minced 6.0 piece(s)

White Cooking Wine (or chicken broth) 0.5 cup(s)

Lemon, juiced and zested 1.0 whole

Fresh Parsley, chopped 0.25 cup(s)

Parmesan Cheese 0.5 cup(s)

Nutritional Yeast 0.5 cup(s)

Red Pepper Flakes 0.5 teaspoon(s)

Salt 1.0 teaspoon(s)

Garlic Dinner Rolls 8.0 whole

Frozen Green Beans 1.0 bag(s)

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

PRE-TRIP PREP: Freeze shrimp in bags. Best served early in the trip (Day 1–3).

ON THE RIVER: Cook pasta in a large pot of boiling salted water; drain, reserving ½ cup pasta water. Melt butter in a large skillet over medium heat. Sauté garlic 1 minute; add thawed shrimp and cook 2–3 minutes until pink. Add wine and lemon juice; simmer 2 minutes. Add cooked pasta and toss; add pasta water as needed for a saucy consistency. Season with red pepper flakes and salt. Top with parsley and parmesan. Warm rolls in foil. Heat green beans. Serve immediately.