In a saucepan on medium heat, add oil and butter, finely chopped onion, and garlic cloves. Sauté until onions just begin to start developing light golden color.
1 Small onion, 2 tablespoon Butter, 6 Garlic cloves
Next, add tomatoes, heavy cream, salt to taste, and red pepper flakes if desired, and bring it to a boil. Add finely chopped cilantro and parmesan cheese, and continue to simmer the sauce for 5 more minutes or until it just begins to thicken.
1 Tomato, 1 pint Heavy cream, ½ teaspoon Salt, 1 teaspoon Red pepper flakes, 1 tablespoon Cilantro, 2 tablespoon Parmesan cheese
Meanwhile, in a large pot, bring water to a rolling boil. Add salt to season this water, and then add angel hair pasta. This cooks really fast, so drain the hot water in about 4 minutes. Drizzle some olive oil if you want to prevent the pasta from sticking to one another.
8 oz Angel hair pasta, 1 tablespoon Olive oil
Once the sauce thickens, toss it with the pasta and shrimp scampi you prepared from step I.
Garnish it with cilantro, pepper flakes, and parmesan cheese if desired. Enjoy.