Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound (450g) angel hair pasta
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Cook the angel hair pasta according to package directions, until al dente. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the shrimp, red pepper flakes, salt, and pepper. Sauté until pink and cooked through, about 3-4 minutes. Remove shrimp from the skillet and set aside.
  3. Add butter to the same skillet and melt over medium heat. Add the garlic and sauté until fragrant, about 1 minute (don't let it burn!).
  4. Pour in the white wine and lemon juice. Bring to a simmer and cook until the sauce has slightly reduced, about 2-3 minutes.
  5. Add the cooked pasta to the skillet with the lemon-garlic sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water. Add the cooked shrimp and parsley. Toss gently to combine. Season with salt and pepper to taste.
  6. Serve immediately, garnished with grated Parmesan cheese (if desired).