Description
This elegant yet simple dish features tender shrimp in a rich garlic butter sauce, perfectly coating delicate angel hair pasta. It’s a quick and flavorful meal that’s perfect for any night of the week.
Ingredients
- 8 oz angel hair pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 3 tbsp extra virgin olive oil, divided
- 6–8 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine or chicken/vegetable broth
- Juice of 1/2 lemon (about 1–2 tbsp)
- 1/4 cup fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook angel hair pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, pat shrimp dry. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Reduce heat to medium. Add remaining 2 tbsp olive oil and butter to the skillet. Once butter is melted, add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant.
- Pour in white wine or broth, scraping up any browned bits. Simmer for 1-2 minutes to reduce slightly.
- Add drained pasta, cooked shrimp, reserved pasta water (start with 1/2 cup), lemon juice, and parsley to the skillet. Toss vigorously for 1-2 minutes until the sauce is glossy and coats the pasta. Add more pasta water if needed.
- Taste and adjust seasoning with salt and pepper. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins