A vibrant dish with shrimp, lemon-garlic butter, and angel hair pasta, brightened by fresh parsley.
# The Ingredients You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 8 oz angel hair pasta
→ Sauce
03 - 3 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 4 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 tsp red pepper flakes (optional)
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
→ Garnish
10 - 1/4 cup fresh parsley, finely chopped
11 - Lemon wedges, for serving
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook angel hair pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Incorporate lemon zest, lemon juice, red pepper flakes if using, salt, and black pepper into the skillet. Stir to combine, scraping up any browned bits from the pan.
06 - Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Add reserved pasta water a splash at a time to achieve a silky consistency if necessary.
07 - Return the cooked shrimp to the skillet, gently tossing to combine, and heat through for 1 minute.
08 - Remove from heat, sprinkle with fresh chopped parsley, and serve immediately with lemon wedges on the side.
