Lemony Garlic Shrimp with Pasta

Ingredients

  • ¾ cup kosher salt
  • 1 gallon cold water
  • 2 pounds peeled and deveined large shrimp (21 to 30 per pound)
  • 1 (16 ounce) package angel hair pasta
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 3 tablespoons minced garlic
  • ⅓ cup white wine
  • ¼ cup lemon juice
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • ½ cup chopped fresh parsley
  • 1 tablespoon lemon zest
  • Directions

  • Step 1

    Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.

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  • Step 2

    Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

  • Step 3

    Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

  • Editor's Note

    The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

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