This pasta is decadent and delicious. The shrimp is tender and full of flavor. The pasta is cooked al-dente and perfect. This dish takes no time at all to prepare and cook. This is one that will definitely impress your family and friends.
1 1/2 lbs Shrimp, cleaned
3 Cloves Garlic, minced
1/4 Cup Lemon Juice
1/4 tsp Red Pepper Flakes
3 TBSP Butter
3 TBSP Olive Oil
1 Cup White Wine
1/4 Cup Fresh Parsley
In a large saute pan, add the 3 tablespoons of butter and olive oil. Saute the garlic for 1 minute, just until fragrant. Add the red pepper flakes and cook another minute.
In a large stockpot, boil enough water to cook the pasta. Add 1 tablespoon of salt to the boiling water.
Add the shrimp to the saute pan. Cook until the shrimp is pink, approximately 4-5 minutes. At the same time, add the pasta to the boiling water and toss so it doesn’t stick together.
When the shrimp is cooked, add the lemon juice and wine to the saute pan.
When the angel hair pasta is just before al-dente, drain it, reserving 2 cups of the pasta water. Add the pasta to the saute pan with the shrimp.
Toss with tongs to combine. Add the parsley and add the pasta water a little at a time. If the pasta seems dry, add some of the reserved pasta water. Add a 1/4th cup at a time. You may not need the entire 2 cups of water.
Remove the saute pan from the heat. Add some Parmesan cheese and toss throughly to combine. Garnish with chopped fresh parsley.