Shrimp Scampi Angel Hair with Lemon Zest

• 8 oz angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Parsley, chopped for garnish

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat butter and olive oil in a large skillet over medium heat.
3. 3 Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
4. 4 In the same skillet, sauté garlic until fragrant, about 1 minute.
5. 5 Deglaze with white wine and broth, scraping up any browned bits.
6. 6 Stir in lemon zest, lemon juice, and red pepper flakes. Simmer for 2 minutes.
7. 7 Add shrimp back to the skillet with the cooked pasta. Toss to coat, adding pasta water as needed for consistency.
8. 8 Season with salt and pepper to taste, then garnish with parsley before serving.

Equipment

• Large skillet
• Pot for pasta
• Tongs

Variations

• Add spinach or sun-dried tomatoes for extra flavor and texture.
• Substitute scallops for shrimp for a luxurious twist.

Substitutions

• If white wine is unavailable, use extra chicken broth with a splash of lemon juice.
• Use vegan butter and substitute vegetable broth for a vegan version.

Pairings

• A glass of Sauvignon Blanc complements the lemony sauce beautifully.
• Finish with a sprinkle of Parmesan cheese for richness.

Nutrition

Tips

• For extra flavor, toast the lemon zest in the skillet with garlic for a few seconds.
• Use gluten-free pasta for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with extra sauce or broth.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a slice of crusty bread to soak up the sauce.

FAQ