Ingredients
Method
- Boil the pasta according to package directions and reserve ⅓ cup of the cooking water.
- Heat olive oil over medium heat for 1-2 minutes, add garlic, and sauté for approximately one minute.
- Add shrimp to the pan and season with salt and pepper. Cook for 2-3 minutes, flip, and cook for an additional 1-2 minutes until the shrimp begin to turn pink.
- Add the pasta water and red pepper flakes. Simmer for 2-3 minutes until the liquid reduces and the shrimp is cooked through.
- Stir in 2 tablespoons of butter and the juice of half a lemon, using less if a milder flavor is preferred.
- Remove from heat. Plate the pasta, top with the shrimp and sauce, and garnish with fresh chopped parsley and parmesan cheese.
Nutrition
Notes
Prep Work: This dish moves incredibly fast once the shrimp hit the pan, so I always make sure my garlic is minced and my parsley is chopped before I even turn on the stove.
Shrimp Texture: I have learned from experience that overcooked shrimp turn rubbery in seconds, so I pull the pan off the heat the very moment they turn opaque and form a loose C shape.
The Secret Ingredient: Please do not forget to scoop out that pasta water before draining your noodles because that liquid gold is what creates a silky sauce that actually clings to the angel hair.
Flavor Variations: If you find yourself out of fresh lemons, a splash of dry white wine added with the pasta water provides a sophisticated acidity that I think works just as well.
Common Mistake: I used to crowd the pan with too much shrimp, but I found they steam instead of sear, so make sure they have enough space to touch the bottom of the pan directly.
Leftover Storage: This is definitely best eaten fresh, but if you have leftovers, I suggest reheating them gently in a skillet with a tiny knob of butter rather than using the microwave.
Serving Suggestion: I always serve this with a thick slice of toasted crusty bread because it is the absolute best way to soak up every last drop of the garlic butter sauce.