The garlicky-butter-lemon sauce perfectly complements succulent shrimp, and when you toss it all with angel hair pasta, it’s scampi nirvana!
Shrimp Garlic Kosher Salt Olive Oil Butter Lemon White Wine Spices Angel Hair Pasta
Combine the shrimp, grated garlic, olive oil, and kosher salt in a large bowl and toss to combine; set aside.
Boil the pasta until al dente. Reserve 1/2 cup of pasta cooking water and drain the pasta.
In a large skillet, melt butter with olive oil over medium heat. Add the spices and lemon peel and cook about 1 minute. Add the wine, lemon juice, the reserved pasta water, salt and pepper and bring to a simmer, and let reduce.
Reduce the heat to medium-low and stir in the remaining butter until blended. Add the shrimp and cook, stirring often until they just turn pink. Add the pasta, parsley, and more reserved pasta cooking water to the pan.
Toss it all together and serve with some garlic bread.
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