Active: 5 minutes
Total: 15 minutes
Serves 4.
12 oz angel hair pasta
2 1/2 T butter, divided
2 T olive oil
2 T minced garlic
1 lb peeled, deveined large shrimp, thawed if frozen
1 T grated lemon zest
1/4 t salt
1/4 t red pepper flakes
1/4 C lemon juice
1/3 C chopped parsley
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 C of cooking water before draining.
2. Meanwhile, heat 2 T of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.
3. Add shrimp, lemon zest, salt and red pepper flakes; saute over medium heat 3 to 5 minutes until shrimp is just cooked through.
4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining 1/2 T butter, the parsley and about 1/2 C of the cooking water (more if desired). Toss to mix and coat.
