Garlic Shrimp with Angel Hair Pasta
Ingredients
- 12 oz angel hair pasta
- 2 1⁄2 Tbsp butter
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 1 lb peeled, deveined large shrimp, thawed if frozen
- 1 Tbsp grated lemon zest
- 1 ⁄4 tsp each salt and crushed red pepper
- 1 ⁄4 cup lemon juice
- 1 ⁄3 cup chopped parsley
Details
Servings 4
Adapted from womansday.com
Preparation
Step 1
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.
2. Meanwhile, heat 2 Tbsp of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.
3. Add shrimp, lemon zest, salt and crushed red pepper; sauté over medium heat 3 to 5 minutes until shrimp is just cooked through.
4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining ½ Tbsp butter, the parsley and about ½ cup of the cooking water (more if desired). Toss to mix and coat.
Per serving: 586 cal, 34 g pro, 66 g car, 2 g fiber, 18 g fat (6 g sat fat), 191 mg chol, 455 mg sod
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