Ingredients:

  • 12 oz angel hair pasta
  • 1 tbsp salt
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/3 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the angel hair pasta until just under al dente (about 1 minute less than package directions). Reserve 1/2 cup of the starchy pasta water before draining.
  2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and red pepper flakes. Sauté shrimp in a single layer for 2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
  3. Lower heat to medium and melt 2 tbsp of butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant. Pour in the white wine and simmer for 2–3 minutes until the liquid reduces by half.
  4. Stir in the remaining 2 tbsp of butter, lemon juice, and lemon zest, whisking until glossy. Return the shrimp and cooked pasta to the pan. Toss over medium heat, adding reserved pasta water one tablespoon at a time until sauce coats the noodles. Fold in parsley and remove from heat.