Tender shrimp tossed with lemon, garlic, and angel hair pasta, all cooked together in one skillet.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 8 ounces angel hair pasta
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 cups low-sodium chicken or vegetable broth
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh parsley, chopped
→ Dairy
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons grated Parmesan cheese, plus extra for serving
→ Pantry
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 - Warm olive oil and butter in a large skillet over medium heat.
02 - Cook shallot for 2 minutes until softened, then add garlic and red pepper flakes; sauté 30 seconds until fragrant.
03 - Place shrimp in a single layer; season with salt and pepper and sauté 2 to 3 minutes per side until pink and cooked through. Remove and set aside.
04 - Pour in broth, lemon zest, and lemon juice; bring to a gentle simmer.
05 - Add angel hair pasta; cook, stirring occasionally, until al dente and most liquid is absorbed, about 4 to 5 minutes.
06 - Return shrimp to skillet, toss gently to combine, then stir in parsley and Parmesan cheese. Adjust seasoning with salt and pepper.
07 - Plate immediately, garnishing with extra Parmesan and parsley if desired.
