Lemony Garlic Shrimp with Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a very elegant dish good for a nice simple meal. 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:
3/4 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 |
1/4 cup unsalted butter |
1/4 cup olive oil |
3 tablespoons minced garlic |
1/3 cup white wine |
1/4 cup lemon juice |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon freshly ground black pepper |
1/2 cup chopped fresh parsley |
1 tablespoon lemon zest |
Directions:
1. Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
3. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.
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