Ingredients Jump to Instructions ↓

  1. 1 pound angel hair pasta

  2. 2 tablespoons olive oil

  3. 1 pound large shrimp, peeled and deveined

  4. 4 cloves garlic, minced

  5. 1/2 teaspoon red pepper flakes

  6. 1 lemon , juiced, plus

  7. 1/2 lemon, zested

  8. 1/2 cup dry white wine

  9. 5 tablespoons butter

  10. 1/4 cup chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente . Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat. Drain the pasta in a colander , and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.


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