Shrimp, wine, and pasta are a combination made in heaven. The hint of lemon keeps this dish light and refreshing to balance out the comforting pasta base. Plus, if your guests don’t like seafood, feel free to substitute sliced chicken or veggies!
- Yield: Serves 8-10
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- 1 pound angel hair pasta
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 pound large shrimp, peeled and deveined
- ½ cup dry white wine
- Grated zest and juice of 1 lemon, plus ½ lemon, thinly sliced
- 6 tablespoons unsalted butter, cut in 6 pieces
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper
- Bring a large pot of water to a boil. Add the angel hair pasta and cook until al dente. Drain, reserving ¼ cup of the pasta water, and set aside.
- While the pasta is cooking, heat a large skillet over medium heat. Add the oil, garlic, and red pepper ﬂakes and sauté until the garlic is fragrant, about 1 minute. Add in the shrimp and sauté for 3 minutes on each side. Remove the shrimp and set aside.
- Add the wine and lemon juice to the skillet, increase the heat to high, and cook until slightly reduced, 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water, and return the shrimp to the skillet. Cook for 1 minute to heat through, then remove from the heat.
- Drain the pasta and add it to the skillet along with the parsley and lemon zest; toss to combine. Season with salt and pepper to taste. Serve with lemon slices.