Lemony Garlic Shrimp with Pasta recipe

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Ingredients

¾ 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
¼ cup unsalted butter
¼ cup olive oil
3 tablespoons minced garlic
⅓ cup white wine
¼ cup lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
½ cup chopped fresh parsley
1 tablespoon lemon zest

Nutrition Info

502.2 calories
carbohydrate: 44.9 g
cholesterol: 250.8 mg
fat: 20.1 g
fiber: 3.2 g
protein: 33.4 g
saturatedFat: 6.5 g
servingSize: -
sodium: 11829.4 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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