Lemon-Parmesan Angel Hair Pasta with Shrimp
Joan Bodell
I get a lot of recipes off Pinterest. I can usually tell just by looking at the ingredients if it will be something we will like. I was certainly right about this one - they loved it. Yield: About 5 servings
1 1/4 lbs. peeled and deveined shrimp
12 oz. dry angel hair pasta
3 Tbsp. olive oil
3 Tbsp. unsalted butter
Salt and freshly ground black pepper
3 cloves garlic, minced
1 1/2 tsp. lemon zest
3 Tbsp. fresh lemon juice
3 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh parsley
1/2 cup finely shredded Parmesan
Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining. In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp. at a time as needed. Toss in 2 Tbsp. of each parsley and basil, then sprinkle top with Parmesan cheese and remaining 1 Tbsp. of each parsley and basil. Serve warm.
I get a lot of recipes off Pinterest. I can usually tell just by looking at the ingredients if it will be something we will like. I was certainly right about this one - they loved it. Yield: About 5 servings
1 1/4 lbs. peeled and deveined shrimp
12 oz. dry angel hair pasta
3 Tbsp. olive oil
3 Tbsp. unsalted butter
Salt and freshly ground black pepper
3 cloves garlic, minced
1 1/2 tsp. lemon zest
3 Tbsp. fresh lemon juice
3 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh parsley
1/2 cup finely shredded Parmesan
Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining. In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp. at a time as needed. Toss in 2 Tbsp. of each parsley and basil, then sprinkle top with Parmesan cheese and remaining 1 Tbsp. of each parsley and basil. Serve warm.
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