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Garlic Lemon Shrimp Pasta

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
145 min
SERVINGS
6 servings
Dinner
Garlic Lemon Shrimp Pasta
Ingredients
  • 3/4 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
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 3 tablespoons minced garlic
  • 1/3 cup white wine
  • 1/4 cup lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 teaspoon freshly ground black pepper
Instructions
1
Begin by dissolving salt into a large quantity of water, approximately 1 gallon, in a substantial pot. Next, add the shrimp to this mixture and refrigerate for 2 to 4 hours. Remove the shrimp from the brine, then gently pat them dry with paper towels to remove excess moisture.
2
In a separate process, bring a large container of salted water to a high temperature. Cook the angel hair pasta in this boiling water, stirring occasionally, until it reaches a tender yet still slightly firm texture, typically taking 4 to 5 minutes. Carefully drain the pasta in a colander positioned in the sink.
3
Meanwhile, melt butter and olive oil together in a large skillet over medium-low heat. Introduce garlic into the mixture, allowing it to soften for 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and pepper flakes to the skillet; cook and stir until the shrimp is no longer translucent in its center, approximately 6 minutes. Stir in parsley, lemon zest, and black pepper; combine the cooked shrimp with the angel hair pasta.