Shrimp Scampi with Ramp Pesto Angel Hair Pasta

Prepare the Shrimp:

1. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once the skillet is hot, add a single layer of shrimp and cook for approximately 1.5 minutes on each side until they turn pink and opaque.
2. Halfway through cooking, add minced garlic and shallot to the skillet, and continue cooking until fragrant and the shrimp is almost cooked through.
3. When the shrimp is cooked, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
4. Add the chopped parsley, lemon juice, and butter to the skillet, stirring until the butter is melted and the sauce is well combined.
5. Season with salt and pepper to taste. Remove from heat.

Cook the Pasta:

1. While preparing the shrimp and sauce, cook the angel hair pasta in a large pot of salted boiling water until al dente according to package instructions.
2. Once cooked, drain the pasta and reserve about 1/2 cup of the pasta water.

Assemble and Serve:

1. In a large mixing bowl, toss the cooked pasta with 1/2 cup of ramp pesto until well coated. If needed, add a splash of the reserved pasta water to loosen the sauce and help it adhere to the pasta.
2. To serve, create a nest of the ramp pesto angel hair pasta in individual serving bowls.
3. Arrange the cooked shrimp around the pasta nest and spoon the garlic butter sauce over the shrimp and pasta.
4. Garnish with additional chopped parsley or grated Parmesan cheese if desired. Serve immediately!