Ingredients:

  • 1 lb Angel Hair Pasta (Capellini)
  • 3 quarts Water
  • 1 Tbsp Kosher Salt (for the pasta water)
  • 5 lbs Large Shrimp (21/25 count), peeled and deveined
  • 2 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter, divided
  • 6 cloves Garlic, minced finely
  • 1 medium Shallot, finely diced
  • 1/2 tsp Red Pepper Flakes (adjust to taste)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio) OR good quality Chicken Stock
  • 1/2 cup Reserved Pasta Water
  • 1 large Lemon, zest and juice
  • 1/2 cup Fresh Flat-Leaf Parsley, coarsely chopped
  • Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Mise en Place: Peel and devein the shrimp. Mince garlic and shallot. Chop the parsley. Have the wine, butter, and lemon juice measured out. Preparation is key as this recipe moves quickly.
  2. Boil and Start the Pasta: Bring the heavily salted water to a rolling boil. Add the Angel Hair pasta, stirring immediately. Cook for 1 minute less than the package directs (al dente).
  3. Reserve Water: Just before draining, scoop out 1/2 cup (120 ml) of the starchy pasta water and set it aside. Drain the pasta immediately and set it aside—do not rinse.
  4. Sear the Shrimp: Heat the olive oil and 2 Tbsp of the butter in a large skillet over medium-high heat. Pat the shrimp dry and season lightly. Add the shrimp to the hot skillet in a single layer. Cook for 1.5 to 2 minutes per side until pink and opaque. Remove the shrimp immediately and set aside.
  5. Build the Aromatics: Reduce the heat to medium. Add the shallots to the skillet and sauté for 1 minute until softened. Add the minced garlic and red pepper flakes. Cook for 45 seconds until fragrant, being careful not to burn the garlic.
  6. Deglaze: Pour in the white wine (or stock). Bring to a brisk simmer, scraping up any brown bits from the bottom of the pan. Reduce the liquid by about half (approx. 2-3 minutes).
  7. Emulsify the Sauce: Reduce the heat to low. Whisk in the remaining 2 Tbsp of cold unsalted butter, one piece at a time. The sauce should thicken slightly and become glossy.
  8. Finish the Flavour: Stir in the lemon zest and lemon juice. Taste the sauce and adjust salt and pepper as needed.
  9. Combine and Toss: Add the drained pasta directly into the skillet with the sauce. Add the reserved pasta water gradually, tossing vigorously with tongs until the sauce fully coats the angel hair.
  10. Final Touches: Add the cooked shrimp and most of the chopped parsley. Toss quickly for about 30 seconds to heat the shrimp through. Do not overcook.
  11. Serve: Plate immediately, garnishing with the remaining fresh parsley and a drizzle of good quality olive oil, if desired.