Description
This is a very elegant dish good for a nice simple meal. Tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal. The brining of the shrimp takes the longest, but is very easy and improves the taste and texture of the shrimp.
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
Instructions
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 2 hrs 25 mins
Servings: 6