Angel Shrimp

 Looking for a quick dinner idea that looks great and tastes delicious?  This is one of my go-to meals when I have unexpected company.

1 lb angel hair pasta

2 Tbsp olive oil

1 lb large shrimp (peeled and deveined)

4 cloves garlic (minced)

1/2 tsp red pepper flakes

1 lemon (zested and juiced)

1/2 cup dry white wine

5 Tbsp butter

1/4 cup parsley (chopped)

salt (to taste)

pepper (to taste)

In a large pot of boiling salted water, cook the pasta according to package directions.  Drain and reserve one cup of the pasta water.  

Heat a 12" skillet over medium-high heat.

Add the oil and shrimp and saute until just cooked through (about 4 - 6 minutes).  Shrimp should be light pink.  

Transfer shrimp to a plate and set aside.  

Add the garlic and red pepper flakes to the same skillet, sauteing until the garlic is fragrant, about 1 minute.  

Add the lemon juice and the white wine to the garlic and raise the heat to high.  Let the wine mixture reduce for 2 - 3 minutes.  

Whisk the butter into the wine mixture and add the reserved pasta water and the cooked shrimp.

Transfer the skillet away from the heat.  Add the cooked pasta and the parsley into the skillet.  Toss to combine.  

Add the lemon zest to the pasta mixture.  Taste and season with salt and pepper if needed.  

Serve immediately.