lemony garlic shrimp with pasta

Ingredients

• Servings: 6
• 3/4 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
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1/3 cup white
• 1/4 cup lemon juice
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1 tablespoon lemon zest

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• 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 , 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.