Lemony Garlic Shrimp with Pasta

Lemony Garlic Shrimp with Pasta

72
Dan'ish 2

"This is a very elegant dish good for a nice simple meal. Tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal. The brining of the shrimp takes the longest, but is very easy and improves the taste and texture of the shrimp."

Ingredients

2 h 25 m {{adjustedServings}} servings 502 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 251 mg
  • 84%
  • Sodium:
  • 11829 mg
  • 473%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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 wine, 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.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews

72
  1. 94 Ratings

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We have really enjoyed this recipe. It's fast and EXCELLENT. If you use frozen shrimp, make SURE to defrost and pat dry before using in the sauce or else you'll get a pretty watery sauce. Thank ...

I've been making a version of this for years. I got it from Ina Garten (Barefoot Contessa). I use 1/2 cup fresh squeezed lemon juice and a 'glug' of white wine, plus Italian parsley. Make sure y...

So Lemony, so garlicky, so wonderful! I cheated and skipped the brining. I used frozen, raw, peeled & deveined shrimp which the package touted was "prepared with sea salt," so I thought that w...