Gina's Shrimp Scampi with Angel Hair Pasta (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound angel hair pasta |
2 tablespoons olive oil |
1 pound large shrimp, peeled and deveined |
4 cloves garlic, minced |
1/2 teaspoon red pepper flakes |
1 lemon, juiced, plus 1/2 lemon, zested |
1/2 cup dry white wine |
5 tablespoons butter |
1/4 cup chopped parsley leaves |
Directions:
1. Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
2. Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
3. Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.
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