Recipe Background
Angel Shrimp is a flavorful dish with tender pasta, juicy shrimp, and a buttery lemon-garlic sauce.
Angel Shrimp, an elegant yet straightforward dish, is all about balance and bright flavors. The tender strands of angel hair pasta cradle juicy shrimp bathed in a buttery, garlicky sauce. The lemon juice provides a refreshing tang that cuts through the richness, while a hint of red pepper flakes leaves a gentle warmth on the palate. With each bite, you get an aromatic burst of garlic mingled with fresh parsley, tying the dish together beautifully.
Cooking this dish is a sensory experience in itself. As the shrimp sizzles in hot olive oil, their transformation to a delicate pink is a delicious signal of progress. Pay attention to the wine reduction phase; letting it simmer until it thickens slightly ensures the flavors meld perfectly. The smell of reducing wine combined with garlic and lemon is an aromatic promise of the meal's savory goodness to come.
Sharing Angel Shrimp is a joy, its simple elegance making it suitable for any gathering. It’s the kind of dish that brings people to the table, ready to twirl forkfuls of pasta and chat away as they enjoy the harmonious blend of flavors. This isn't just a meal; it’s a delightful interlude, perfect for turning an ordinary evening into something a bit more celebratory.
Ingredients
- 1 pound angel hair pasta
- 2 tablespoons olive oil
- 1 pound large shrimp peeled and deveined
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1 lemon juiced
- 1/2 cup dry white wine
- 5 tablespoons butter
- 1/4 cup parsley leaves chopped
- 1/2 lemon zested
- salt to taste
- pepper to taste
Directions
- In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving a ladleful of the pasta water.
- While the pasta cooks, heat a 12-inch skillet over medium-high heat.
- Add the oil to the warmed skillet and heat until shimmering and hot.
- Add the shrimp to the oil and sauté until just cooked through, they have turned light pink, and an instant thermometer inserted in the thickest part reads 145 degrees F, about 4-6 minutes.
- Transfer the cooked shrimp to a plate and set aside.
- Add the garlic and the red pepper flakes to the same skillet, sautéing until the garlic is fragrant, about 1 minute.
- Add the lemon juice and the white wine to the garlic and raise the heat to high.
- Let the wine mixture reduce for 2-3 minutes.
- Whisk the butter into the wine mixture and add the reserved ladleful of pasta water and the cooked shrimp.
- Transfer the skillet away from the heat.
- Add the cooked pasta and the parsley into the skillet and toss to combine.
- Add the lemon zest to the pasta mixture.
- Taste the pasta mixture and season with the salt and the pepper if needed.
- Serve immediately.
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