Ingredients:

  • 1 pound (450g) angel hair pasta
  • 1 pound (450g) large shrimp, peeled and deveined (US size 21-25/lb)
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/4 cup (15g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (10g) chopped fresh parsley
  • 1 tablespoon (5g) chopped fresh chives
  • 1 teaspoon (5g) lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions:

  1. Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente (usually about 3-5 minutes). Reserve about 1 cup of pasta water before draining, then drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic!
  4. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, or until the wine has reduced slightly.
  5. Stir in the heavy cream, lemon juice, and lemon zest. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
  6. Add the cooked pasta and Parmesan cheese to the skillet. Toss to coat, adding a little reserved pasta water if needed to reach your desired sauce consistency. Gently stir in the cooked shrimp, parsley and chives and season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese and fresh parsley.