Garlicky Lemon Shrimp with Angel Hair
If you love shrimp scampi, you need this in your life.
Try it with Albarino or Sauvignon Blanc
12 oz. angel hair
3 cloves garlic, minced
1 shallot, minced
1 lb. large raw shrimp, peeled and deveined
Freshly ground black pepper
1/4 c. lemon juice
Zest of 1 lemon
Chopped fresh basil, for serving
In a large pot of salted boiling water, cook angel hair until al dente, about 3 minutes. Drain.
In a large skillet over medium heat, melt butter. Add garlic and shallot and cook until soft and fragrant, 3 minutes.
Add shrimp and cook until pink, 2 minutes per side. Add lemon juice and zest and stir until combined, then add cooked angel hair to skillet and toss until fully combined.
Garnish with parsley and serve.