Description
This shrimp scampi with angel hair pasta is a delicious dinner with plenty of cheese that you can make in just 15 minutes!
Ingredients
- 3 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1 pound Large Shrimp, Peeled & Deveined
- ½ teaspoons Red Pepper Flakes (or To Taste)
- 1 pinch Sea Salt
- 1 piece Lemon, Zested
- ⅓ cups Freshly Squeezed Lemon Juice
- 6 cups Vegetable Or Fish Stock
- 12 ounces, weight Angel Hair Pasta
- ⅔ cups Freshly Grated Parmesan Cheese
- ⅓ cups Finely Chopped Fresh Parsley
- Salt And Pepper, to taste
Preparation
Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute, stirring constantly. Add in the shrimp and sprinkle with chili flakes and sea salt.
Cook the shrimp for about 1 to 2 minutes per side, or until pink and opaque. Set aside on a plate.
To the same skillet, add the lemon zest and juice. Pour in 5 cups of broth. Keep the remaining 1 cup on hand, in case you need it for later. Stir to combine then bring the liquid to a gentle simmer.
Add the pasta, and using a pair of tongs, stir occasionally for a few minutes, or until the pasta starts to soften and bend. Fully immerse the pasta into the liquid, and keep stirring frequently to avoid sticking to the bottom of the pan.
Cook the pasta according to the timing on the package directions. Angel hair pasta needs no more than 3 minutes to cook to al dente.
Once the pasta is cooked to al dente, return the shrimp to the pan and turn the heat off. Stir in the Parmesan cheese and chopped parsley, and mix until the cheese has melted into the sauce. The pasta will continue to absorb the sauce if not served immediately. So quickly season with salt and pepper to your taste, and dig in!
