One caveat with this dish. It cooks up fast and you don't want to overcook the shrimp so timing is everything. I start the sauce when I toss in the Angel Hair Pasta which takes all of 5 minutes to cook. IF you are using bigger pasta such as a linguine set your timer to start the sauce the last 5 minutes of the cooking time.
It is really important to salt your pasta water to the same degree as sea water. That means about a tablespoon of salt (I use kosher salt as it has less of a metallic taste) for the couple of quarts of water used to make the pasta. It is the only way you'll get the pasta seasoned properly.
I buy the shrimp with their shell still on as they tend to stay fresher that way longer. I save the shells and tails to make Shrimp Stock for other dishes like my Shrimp Chowder.
Before draining your pasta scoop out some of the starchy pasta water. That little bit of starch will go a long way towards making the silky smooth sauce that will coat the pasta.
- 2 Lbs peeled and de-veined shrimp
- 1 stick unsalted butter (1/2 cup)
- 2 cloves garlic minced
- 1/4 - 1/2 t red pepper flakes
- 2 T parsley minced
- zest and juice of one lemon
- 1/2 cup white wine
- 1/2 cup pasta water.
- 12 ounces Angel Hair Pasta
Put water on to boil. Add salt. Add pasta and set time to cook to al dente.
Over medium high heat melt butter. Sautee garlic and red pepper flake 1 minute being careful to stir constantly so as to not burn garlic. Add juice and zest of lemon. Add white wine. Bring to simmer and then add shrimp. Stir the shrimp to ensure all cook evenly, about 3-4 minutes. When pasta is done scoop out 1/2 c pasta water and add to the shrimp.
Drain the pasta. Add Pasta and parsley to the shrimp and stir to evenly coat the pasta with the sauce.