The Scoop
Angel Shrimp combines pasta, shrimp, and a lemon-wine sauce for a quick, impressive dish.
The day I received a surprise invite to my boss's retirement dinner, I knew I had to impress with something special. As a fan of keeping angel hair pasta in my pantry, I decided it was the perfect time to showcase my quick and flavorful Angel Shrimp dish. The idea came from those long-ago summer evenings spent at my grandparents' seaside home, where shrimp right from the docks and fresh parsley grew wild in Nan’s garden. I'd line up lemons along the counter, just like she did, squeezing every last drop of juice to marry with the rich butter and fruity olive oil.
Those gatherings were lively, teeming with laughter, and I was always tasked with prepping the garlic. The scent of garlic sizzling in olive oil is incredibly nostalgic, evoking visions of my enthusiastic stirring while Nonno narrated stories over his wine. My tips for this dish include sautéing the garlic and red pepper flakes until fragrant but not browned—it makes all the difference. I added a touch of white wine to elevate the sauce, which reduces beautifully if given just a few extra moments. Tossing in freshly chopped parsley and zesting a lemon at the end brought the same zesty brightness and vivid color I remembered.
At the retirement party, when everyone dove into the shrimp-studded pasta, I saw nods of appreciation around the table. The dish disappeared almost as quickly as it had come together, and it felt like a nod to my own journey, as steady and fulfilling as Nonno's tales. When you let it rest briefly before serving, the pasta absorbs those vibrant flavors even more deeply, making every bite a reminder of those cherished evenings by the sea.
Ingredients
- 1 pound angel hair pasta
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 lemon, juiced
- 1/2 cup dry white wine
- 5 tablespoons butter
- 1/4 cup parsley leaves, chopped
- 1/2 lemon, zested
- salt, to taste
- pepper, to taste
Directions
- In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving a ladleful of the pasta water.
- While the pasta cooks, heat a 12-inch skillet over medium-high heat.
- Add the oil to the warmed skillet and heat until shimmering and hot.
- Add the shrimp to the oil and sauté until just cooked through, they have turned light pink, and an instant thermometer inserted in the thickest part reads 145 degrees F, about 4-6 minutes.
- Transfer the cooked shrimp to a plate and set aside.
- Add the garlic and the red pepper flakes to the same skillet, sautéing until the garlic is fragrant, about 1 minute.
- Add the lemon juice and the white wine to the garlic and raise the heat to high.
- Let the wine mixture reduce for 2-3 minutes.
- Whisk the butter into the wine mixture and add the reserved ladleful of pasta water and the cooked shrimp.
- Transfer the skillet away from the heat.
- Add the cooked pasta and the parsley into the skillet and toss to combine.
- Add the lemon zest to the pasta mixture.
- Taste the pasta mixture and season with the salt and the pepper if needed.
- Serve immediately.
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