Lemony Garlic Shrimp with Pasta

This is a very elegant dish good for a nice simple meal. Tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal. The brining of the shrimp takes the longest, but is very easy and improves the taste and texture of the shrimp.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 502 Calories

Ingredients

• 1 tablespoon lemon zest
• ¼ cup lemon juice
• ¼ cup unsalted butter
• 1 teaspoon freshly ground black pepper
• ¼ cup olive oil
• ½ teaspoon crushed red pepper flakes
• 3 tablespoons minced garlic
• ½ cup chopped fresh parsley
• 1 (16 ounce) package angel hair pasta
• ⅓ cup white wine
• ¾ cup kosher salt
• 1 gallon cold water
• 2 pounds peeled and deveined large shrimp (21 to 30 per pound)

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.