Ingredients:
12 oz (340 g) angel hair pasta
1 lb (450 g) large shrimp, peeled and deveined
3 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Juice and zest of 1 lemon
1/2 cup dry white wine or chicken broth
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
Grated Parmesan cheese, for serving
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add angel hair pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Cook the Shrimp:
In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
Make the Scampi Sauce:
In the same skillet, add remaining butter and garlic. Sauté until fragrant (about 30 seconds).
Add red pepper flakes (if using), lemon juice and zest, and white wine or broth.
Simmer for 2–3 minutes until slightly reduced.
Combine and Serve:
Return shrimp to the pan along with the cooked pasta. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
Garnish with chopped parsley and grated Parmesan cheese.
Serve immediately with lemon wedges on the side.
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