Description
This vibrant seafood pasta recipe features succulent shrimp cooked in a flavorful garlic, shallot, and white wine sauce, tossed with delicate angel hair pasta. Enhanced with a touch of lemon juice and optional fresh parsley, this dish is perfect for a quick yet elegant meal.
Ingredients
Scale
Seafood and Seasonings
- 1 pound large shrimp (peeled and deveined)
- 1 teaspoon sea salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots (thinly sliced)
- 5 cloves garlic (thinly sliced)
- 1/2 cup white wine
- 2 tablespoons lemon juice
Pasta
- 1/2 pound angel hair pasta
Optional Garnish
- Chopped parsley
- Lemon wedges
Instructions
- Prepare the water: Start heating a large pot of very salty water over high heat so it’s ready to cook the pasta.
- Heat the oil: In a large skillet or pot, heat the olive oil over medium heat until hot.
- Cook the shrimp: Add the shrimp to the hot oil and toss to coat evenly.
- Season and cook shrimp: Sprinkle half the salt, black pepper, paprika, and red pepper flakes over the shrimp. Cook for 3 to 4 minutes, stirring occasionally, until shrimp turn pink and are cooked through. Remove the shrimp and set aside.
- Sauté shallots and garlic: Increase heat to medium-high and add butter to the same skillet. Once melted and bubbling, add sliced shallots and sauté for 3 minutes. Add garlic and remaining spices, stirring continuously for 30 seconds to release flavors.
- Deglaze and simmer: Pour in the white wine and bring to a gentle boil. Reduce heat and simmer for 5 minutes to reduce the sauce slightly.
- Cook pasta: Meanwhile, cook the angel hair pasta in the boiling salted water according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain pasta.
- Incorporate pasta water: Add the reserved pasta water to the skillet sauce and let it simmer for 2 to 3 minutes to slightly thicken.
- Add lemon juice and shrimp: Stir in the lemon juice and return the cooked shrimp to the skillet, tossing to coat them thoroughly in the sauce.
- Toss pasta with sauce: Remove from heat and add the cooked pasta. Toss well to combine and coat the pasta evenly.
- Serve: Plate the pasta immediately, topping with optional chopped parsley and lemon wedges for added freshness and visual appeal.
Notes
- Use fresh lemon juice for the best flavor impact.
- Reserve some pasta water to help bind the sauce and pasta together.
- Adjust crushed red pepper flakes according to your preferred spice level.
- White wine can be substituted with seafood or vegetable broth if preferred.
- Serve immediately to enjoy the pasta at its best texture and flavor.
