Description
This elegant yet easy pasta dish features juicy shrimp sautéed in garlicky butter, tossed with delicate angel hair pasta and finished with fresh parsley and Parmesan. Perfect for weeknights or special occasions, it comes together in under 30 minutes and is sure to impress.
Ingredients
- 8 oz angel hair pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 5 cloves fresh garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package instructions, about 4 minutes. Reserve 1/2 cup of pasta cooking water before draining. Drain pasta and set aside.
- Pat shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Remove shrimp from the pan and set aside.
- Lower heat to medium. Add remaining 2 tbsp butter to the skillet. Once melted, stir in minced garlic and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, until garlic is fragrant and just starting to turn golden.
- Add lemon juice (and a splash of white wine if desired). Simmer for 30 seconds.
- Add drained pasta to the skillet. Toss with tongs to coat in the sauce, adding reserved pasta water a bit at a time until glossy.
- Return shrimp (and any juices) to the pan. Toss again. Taste and adjust salt and pepper as needed.
- Remove from heat. Sprinkle with chopped parsley and grated Parmesan, if desired. Toss once more.
- Serve immediately, topped with extra Parmesan, parsley, and a squeeze of lemon if desired.
Notes
Pat shrimp dry before cooking for the best sear. Reserve pasta water to help create a silky sauce. For gluten-free, use GF pasta; for dairy-free, use plant-based butter and skip Parmesan. Add veggies like spinach or asparagus for extra nutrition. Leftovers keep for up to 2 days in the fridge; reheat gently in a skillet with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/4 of recipe (1 heaping bowl)
- Calories: 450
- Sugar: 2
- Sodium: 700
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 28
Keywords: shrimp pasta, garlic butter shrimp, angel hair pasta, easy dinner, seafood pasta, weeknight dinner, elegant dinner, Italian pasta, quick pasta recipe