Prep Time: 5 minutes | Cook Time: 20 minutes
- 1 lb angel hair pasta
- 1 lb raw shrimp, deveined (Get peeled if you like, but shell on is arguably prettier and more flavorful)
- 4 tbs butter, divided
- 4 tbs olive oil, divided
- 3 cloves garlic, slivered
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine or vermouth (Can sub for chicken broth if you want to go alcohol-free)
- 1 lemon's worth of juice and zest
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmesan (Optional but tasty!)
Boil water and cook pasta following package instructions, generally about 6-7 minutes. Strain and set aside. Reserve 1 cup pasta water.
In a large skillet, heat 2 tbs olive oil over medium-high heat. Add the butter and let melt. Once the foam subsides, add the garlic and red pepper flakes. Sauté 1-2 minutes.
Add the shrimp to the pan all at once, if possible. Let rest a minute and a half before flipping. Cook another minute or so, until they have just turned pink. Then, remove shrimp from the pan and set aside and keep warm.
Add the remaining olive oil and butter, letting the butter melt. Add the lemon juice, lemon zest, and white wine, then cook until the wine has reduced by about half, about 5 minutes.
Return the shrimp to the pan (along with any juices that may leaked), as well as cooked pasta and parsley. Toss to stir well. If too dry, add a the pasta water, little by little, until the desired creaminess is reached.
Remove from heat and serve immediately, topped with Parmesan if desired.