i really love the consistency and usability of angelhair. i know pastas are all made out of the same things, but i know thickness and shape really do make a difference and i love this one. it sucks in the sauce from noodle to noodle like glue.
i started by just browning 1/2 cup of butter in a skillet. when it's barely gold, i added raw large shrimp, good olive oil, salt, pepper, lemon juice and lemon zest. so easy. when the pasta was barely al dente, i drained it and added it into the simple shrimp butter sauce and tossed it together. threw in some fresh grated parmesan (and that great powdery kraft stuff) as a glue, and an extra little potent kick. finished with peas (yippee...no really...i love peas!) and a touch more lemon zest. easy and so few ingredients. lovely.
the house now has this lovely tangy fresh smell from the lemon, as well as this earthy rich smell from the parmesan. yum.
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