Ingredients:

  • 8 oz angel hair pasta
  • 1 tbsp salt
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, finely chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Heat 1 tbsp of butter and 1 tbsp of olive oil in a skillet over medium-high heat until the butter foams. Add shrimp in a single layer, season with salt and pepper, and sear for 1–2 minutes per side until opaque. Remove shrimp from the pan and set aside.
  3. Reduce skillet heat to medium. Add the remaining butter and olive oil. Stir in minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
  4. Pour in the white wine and lemon juice, scraping the bottom of the pan to release the browned bits. Simmer and reduce the liquid by half.
  5. Toss the cooked pasta and seared shrimp back into the skillet. Pour in a splash of the reserved pasta water, tossing vigorously over heat until the sauce becomes a velvety glaze. Stir in fresh parsley and remove from heat.