Classic Lemon Shrimp Angel Hair Pasta
A quick and easy pasta dish featuring succulent shrimp, zesty lemon, and delicate angel hair pasta. Perfect for a weeknight meal or a special occasion.
Equipment
- large pot
- colander
- paper towels
- wide skillet
Ingredients
Pasta
- 8 oz angel hair pasta
Shrimp
- 1 lb large raw shrimp
Sauce
- 3 Tbsp unsalted butter
- 2 Tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 lemon Zest of 1 lemon
- ¼ cup lemon juice
- ¼ cup dry white wine optional, or substitute chicken broth
- ¼ tsp red pepper flakes or more to taste
- 2 Tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese optional
- Salt and freshly ground black pepper to taste
Instructions
Cooking Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the angel hair pasta and cook for 2-3 minutes or until al dente. Reserve ½ cup of the starchy cooking water, then drain the noodles.
Preparing Shrimp
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Cooking
- In a wide skillet, heat 2 Tbsp olive oil over medium heat.
Notes
For extra flavor, consider adding a pinch of saffron to the pasta water or a splash of dry vermouth to the sauce for a more nuanced taste. Adjust red pepper flakes to your preferred spice level, and feel free to garnish with extra fresh parsley or a lemon wedge for a bright finish.