Garlic Butter Shrimp Pasta
Ingredients
- Kosher salt
- 12 ounces angel hair pasta
- 4 tbsp unsalted butter, divided
- 1 tbsp extra-virgin olive oil
- 1 pound shrimp, peeled, deveined, tails removed
- Freshly ground black pepper
- garlic cloves, finely chopped
- 3/4 cup dry white wine
- Juice of 1/2 lemon
- 1 pinch crushed red pepper flakes
- 3/4 cup finely grated Parmesan, plus more for serving
- 1 tbsp finely chopped fresh parsley
Instructions
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
- Meanwhile, in a large skillet over medium heat, melt 1 Tbsp. butter with oil. Add shrimp; season with salt and black pepper. Cook, flipping halfway through, until pink, about 2 minutes per side. Transfer to a plate.
- In same skillet over medium heat, melt remaining 3Tbsp. butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine, lemon juice, and red pepper flakes and bring to a simmer. Cook, stirring, until liquid is slightly reduced, about 2minutes. Add Parmesan and cook, stirring, until melted, about 2 minutes more
- Return shrimp to skillet along with parsley and cook, stirring, until warmed through, about 1 minute. Add pasta and toss to combine.
- Divide pasta among bowls. Top with Parmesan.
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