CATEGORIES
Pasta

Lemony Garlic Shrimp with Pasta

Prep:
0 m
Cook:
0 m
Ready in:
0 m
Yum
Pasta: Lemony Garlic Shrimp with Pasta
Save
Print it
Share
Pin
INGREDIENTS
Servings: 6
kosher salt
cold water
peeled and deveined large shrimp (21 to 30 per pound)
 
angel hair pasta
unsalted butter
olive oil
minced garlic
white wine
lemon juice
crushed red pepper flakes
freshly ground black pepper
chopped fresh parsley
lemon zest
DIRECTIONS
  1. Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  3. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes