Brining the shrimp improves both the taste and texture of this shrimp scampi.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
502 Calories
Recipe Instructions
Step 1
Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
Step 2
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Step 3
Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.
Ingredients
1 tablespoon lemon zest
1 teaspoon freshly ground black pepper
3 tablespoons minced garlic
1 (16 ounce) package angel hair pasta
1 gallon cold water
2 pounds peeled and deveined large shrimp (21 to 30 per pound)
