Description
A quick and elegant pasta dish featuring succulent shrimp tossed in a rich garlic butter sauce with fresh herbs and a zing of lemon.
Ingredients
Scale
- 12 oz angel hair pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook angel hair pasta in a large pot of boiling salted water according to package directions. Reserve 1/4 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink. Remove shrimp from pan and set aside.
- Reduce heat to medium and add butter to the same skillet. Once melted, stir in minced garlic and cook for 1 minute until fragrant.
- Stir in fresh parsley and lemon juice, simmering for 30 seconds to emulsify the sauce.
- Return the cooked shrimp to the pan and add the cooked pasta.
- Toss everything together gently, adding reserved pasta water if needed for creaminess. Stir in Parmesan cheese and season with salt and pepper.