Succulent shrimp sautéed in zesty lemon-garlic butter sauce served over angel hair pasta with fresh parsley. Light, satisfying, and quick.
# What you need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 8 ounces angel hair pasta
→ Sauce
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 4 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 teaspoon red pepper flakes, optional
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 1/4 cup fresh parsley, finely chopped
11 - Lemon wedges for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer; cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Stir in garlic and cook for 30 seconds until fragrant.
05 - Add lemon zest, juice, red pepper flakes if using, salt, and pepper. Stir to combine, scraping up any browned bits from the skillet.
06 - Add drained pasta to the skillet, tossing to coat in the sauce. Add a splash of reserved pasta water if needed for a silky texture.
07 - Return shrimp to the skillet, toss gently to combine, and heat through for 1 minute. Remove from heat and sprinkle with fresh parsley. Serve immediately with extra lemon wedges.
