Adapted via FoodNetwork Kitchens
Serves: 4 to 6
♦ 1 pound angel-hair pasta
♦ 1 1/2 pound jumbo shrimp, shelled and deveined
♦ Kosher salt and freshly ground black pepper
♦ 6 to 8 tbsp unsalted butter
♦ 2 to 3 cloves garlic, minced
♦ 1 cup dry white wine
♦ juice from 1/2 lemon
♦ 1 teaspoon grated lemon zest
♦ Crushed red pepper flakes (optional)
♦ Finely chopped flat-leaf parsley leaves, for garnish
Bring a large pot of water to boil over medium heat; keep at a simmer while preparing shrimp.
Put the shrimp on a large plate and pat them completely dry with a paper towel; season with salt and pepper. Heat a large skillet over medium heat – add the butter to the skillet. When the foaming subsides, raise the heat to high, and add the shrimp – cook without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Add the pasta to the large pot of boiling water and cook until al dente, about 3 minutes; drain pasta in a colander, reserving about 1 cup of the cooking water.
Return the large skillet (that the shrimp had been cooking in) to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Add a splash or so of the pasta cooking water, allowing to boil down slightly. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Toss the shrimp with the pasta, adding crushed red pepper if desired as well as additional pasta water as necessary (to keep it moist). Garnish with fresh parsley and serve.
Read more about this dish and my musical pairing by clicking HERE.