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Serves 4
INGREDIENTS
- 12 ounces angel hair pasta, spaghetti, or pasta of choice
- 4 tablespoons butter, divided
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 1 teaspoon crushed red pepper flakes, or more/less to taste
- 4 cloves garlic, minced, or 2 teaspoons minced garlic
- 1/4 cup white wine or vermouth, or 2 tablespoons lemon juice
- 4 tablespoons grated parmesan cheese
- Chopped fresh parsley for serving, optional
INSTRUCTIONS
Cook the pasta according the package directions. Drain, reserving 1 cup of the cooking water.
Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and season with salt, black pepper, and the crushed red pepper flakes.
Cook until the shrimp are opaque, about 2 to 3 minutes. Transfer the shrimp to a plate.
Melt the remaining 2 tablespoons of butter in the same skillet over medium-high heat. Add the garlic and cook for 30 seconds.
Add the wine and bring to a simmer. Add the reserved pasta water and parmesan cheese. Fold in the pasta and toss to coat. Return the shrimp to the pan with any accumulated juices from the plate. Cook for 1 minute to heat through.
Garnish with parsley (if using) and serve.
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