• 6servings
  • 15minutes
  • 502calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsFluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 3/4 cup kosher salt

  2. 1 gallon cold water

  3. 2 pounds peeled and deveined large shrimp (21 to 30 per pound)

  4. 1 (16 ounce) package angel hair pasta

  5. 1/4 cup unsalted butter

  6. 1/4 cup olive oil

  7. 3 tablespoons minced garlic

  8. 1/3 cup white wine

  9. 1/4 cup lemon juice

  10. 1/2 teaspoon crushed red pepper flakes

  11. 1 teaspoon freshly ground black pepper

  12. 1/2 cup chopped fresh parsley

  13. 1 tablespoon lemon zest

Instructions Jump to Ingredients ↑

  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.


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