Real Recipes From Real Home Cooks ®

shrimp oreganata

(1 rating)
Recipe by
Erin Byrnes
Long Beach, NY

I try to keep my recipes simple and quick and this is a perfect example of that. The longest part is waiting for the pasta water to boil.

(1 rating)
yield 2 serving(s)
prep time 5 Min
cook time 20 Min

Ingredients For shrimp oreganata

  • 6-8
    jumbo shrimp (or 8-10 medium, that's easily adjusted to availability) shelled and deveined, butterflied if you like to cut down even more on cooking time
  • 1/2 lb
    angel hair pasta
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, large
  • 1 1/2 Tbsp
    dried oregano
  • 2 dash
    good dry white wine (optional)

How To Make shrimp oreganata

  • 1
    Put a large pot of well salted water on to boil.
  • 2
    Chop garlic.
  • 3
    In a large sautee pan heat the oil and garlic over low flame.
  • 4
    Rinse and pat dry shrimp and add to pan when heated.
  • 5
    Add pasta to boiling water, cook according to package instructions.
  • 6
    Cook shrimp until just opaque and firm. Add oregano and wine.
  • 7
    Drain pasta well once cooked to desired tenderness.
  • 8
    Add pasta to pan with shrimp, over low flame, and toss together for about 10 seconds. (you don't want the pasta or shrimp to cook further just marry the flavors)
  • 9
    Serve and enjoy.

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