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 caloriescarbohydrate: 44.9 gcholesterol: 250.8 mgfat: 20.1 gfiber: 3.2 gprotein: 33.4 gsaturatedFat: 6.5 gservingSize: -sodium: 11829.4 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Lemony Garlic Shrimp with Pasta
Directions
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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.
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.
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.