INGREDIENTS
12 oz. angel hair pasta
2 TBSP olive oil
2 1/2 TBSP unsalted butter
2 clove garlic
1 lb. large shrimp, peeled and deveined
1 TBSP lemon zest, grated
1/4 tsp. crushed red pepper
Kosher salt
1/4 cup fresh lemon juice
1/2 cup fresh flat-leaf parsley
DIRECTIONS
Cook the pasta according to package directions.
Reserve 1 cup of the pasta water.
Drain the pasta and return it to the pot.
Heat the oil and 2 TBSP butter in a large skillet over medium heat.
Add the garlic and cook, stirring, for 1 minute.
Add the shrimp, lemon zest, crushed red pepper and 1/2 tsp. salt and cook, stirring occasionally and cook for 3 to 5 minutes until the shrimp are opaque throughout
Stir in the lemon juice.
Toss the pasta with the shrimp mixture, parsley, remaining 1/2 TBSP butter and 1/2 cup of the reserved pasta water (adding more if the pasta seems dry).
Serve with lemon wedges, if desired.
