Description
This lightning-fast pasta dish features delicate angel hair coated in a rich garlic butter sauce, studded with tender shrimp and bright herbs. It’s an elegant weeknight meal ready in under 30 minutes.
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 8 oz (half a box) angel hair pasta
- 4 tbsp unsalted butter
- 2 tbsp olive oil (divided)
- 6–8 cloves garlic, minced (abouts 2 tbsp)
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chicken or vegetable broth
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley or basil, chopped, plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Prep shrimp: peel, devein, and pat very dry. Mince garlic and chop herbs.
- Cook angel hair pasta according to package directions (about 2-4 minutes) until al dente. Reserve 1 cup pasta water, then drain pasta.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, season with salt/pepper, and cook 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Reduce heat to medium. Add remaining 1 tbsp olive oil and butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
- Stir in broth and lemon juice, bringing to a gentle simmer. Add drained pasta to the skillet, tossing to coat. Add a splash of reserved pasta water if needed for desired sauce consistency.
- Return cooked shrimp to the skillet. Stir in chopped parsley/basil and half of the Parmesan cheese. Toss until combined. Taste and adjust seasoning (salt, pepper, lemon).
- Serve immediately, garnished with extra fresh herbs and Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 15 mins