This lemony garlic shrimp with pasta recipe makes a very elegant dish that's good for a nice, simple meal. It's 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.
Ingredients
- ¾ cup kosher salt
- 1 gallon cold water
- 2 pounds peeled and deveined large shrimp (21 to 30 per pound)
- 1 (16 ounce) package angel hair pasta
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 tablespoons minced garlic
- ⅓ cup white wine
- ¼ cup lemon juice
- ½ teaspoon crushed red pepper flakes
- ½ cup chopped fresh parsley
- 1 tablespoon grated lemon zest
- 1 teaspoon freshly ground black pepper
Instruction
- Dissolve salt in 1 gallon water in a large pot; add shrimp. Brine in the refrigerator for 2 to 4 hours. Drain; pat shrimp dry with paper towels.
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt butter and olive oil in a large skillet over medium-low heat. Stir in garlic; cook until softened, 3 to 4 minutes. Add shrimp, white wine, lemon juice, and pepper flakes; cook and stir until shrimp are no longer translucent in centers, about 6 minutes. Stir in parsley, lemon zest, and black pepper; toss with angel hair pasta.
