Ingredients
Pasta
- 8 ounces angel hair pasta
- Salt (to taste)
Shrimp and Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 16 ounces large shrimp (peeled and deveined)
- Freshly ground black pepper (to taste)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 lemon (zested and juiced)
- 1/3 cup grated Parmesan cheese
- Fresh parsley (chopped, for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 4-5 minutes until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta thoroughly.
- Cook shrimp: While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the shrimp with salt and freshly ground black pepper. Add the shrimp and minced shallots to the skillet, cooking the shrimp for about 2 minutes per side until they turn pink and are fully cooked.
- Make sauce: Reduce the heat to medium-low. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the lemon juice, lemon zest, and the remaining 2 tablespoons of butter until melted and combined.
- Toss pasta and serve: Add the drained pasta to the skillet with the shrimp and sauce. Gradually stir in reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Toss gently so the pasta and shrimp are well coated. Sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.
Notes
- Reserve pasta water to adjust sauce consistency for a smoother coating.
- Use fresh lemon zest and juice for a bright, fresh flavor.
- Do not overcook shrimp; they cook quickly and become rubbery if overdone.
- Angel hair pasta cooks fast; watch carefully to avoid overcooking.
- Parmesan cheese adds umami and creaminess; use freshly grated for best results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
