Time: 20 minutes
Yield: 4 servings
Ingredients
1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 lemon, juiced
1/2 cup dry white wine
5 tablespoons butter
1/4 cup parsley leaves, chopped
1/2 lemon, zested
salt, to taste
pepper, to taste
Directions
Step 1 -In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving a ladleful of the pasta water.
Step 2 -While the pasta cooks, heat a 12-inch skillet over medium-high heat.
Step 3 -Add the oil to the warmed skillet and heat until shimmering and hot.
Step 4 -Add the shrimp to the oil and sauté until just cooked through, they have turned light pink, and an instant thermometer inserted in the thickest part reads 145 degrees F, about 4-6 minutes.
Step 5 -Transfer the cooked shrimp to a plate and set aside.
Step 6 -Add the garlic and the red pepper flakes to the same skillet, sautéing until the garlic is fragrant, about 1 minute.
Step 7 -Add the lemon juice and the white wine to the garlic and raise the heat to high.
Step 8 -Let the wine mixture reduce for 2-3 minutes.
Step 9 -Whisk the butter into the wine mixture and add the reserved ladle full of pasta water and the cooked shrimp.
Step 10 -Transfer the skillet away from the heat.
Step 11 -Add the cooked pasta and the parsley into the skillet and toss to combine.
Step 12 -Add the lemon zest to the pasta mixture.
Step 13 -Taste the pasta mixture and season with the salt and the pepper if needed.
Step 14 -Serve immediately.
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