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Lemony Garlic Shrimp with Pasta

This lemony garlic shrimp with pasta recipe makes a very elegant dish that's good for a nice, simple meal. It's tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal. The brining of the shrimp takes the longest but is very easy and improves the taste and texture of the shrimp.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2510.1 kcal

Equipment

  • 1 Large Pot For brining shrimp and cooking pasta
  • 1 Large Skillet For cooking shrimp and tossing with pasta
  • 1 Colander For draining pasta
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • ¾ cup kosher salt
  • 1 gallon cold water
  • 2 pounds peeled and deveined large shrimp 21 to 30 per pound
  • 1 16 ounce package angel hair pasta
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 3 tablespoons minced garlic
  • ⅓ cup white wine
  • ¼ cup lemon juice
  • ½ teaspoon crushed red pepper flakes
  • ½ cup chopped fresh parsley
  • 1 tablespoon grated lemon zest
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Dissolve salt in 1 gallon water in a large pot; add shrimp. Brine in the refrigerator for 2 to 4 hours. Drain; pat shrimp dry with paper towels.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Meanwhile, melt butter and olive oil in a large skillet over medium-low heat. Stir in garlic; cook until softened, 3 to 4 minutes. Add shrimp, white wine, lemon juice, and pepper flakes; cook and stir until shrimp are no longer translucent in centers, about 6 minutes. Stir in parsley, lemon zest, and black pepper; toss with angel hair pasta.

Notes

Brining the shrimp is crucial here; it not only seasons the shrimp from within but also improves their texture, making them plump and juicy. Ensure the shrimp are thoroughly patted dry after brining to achieve a better sear and prevent steaming. When cooking the garlic, keep the heat low to soften it without browning, which can lead to bitterness. Shrimp cook very quickly, so watch them closely—they are done the moment they turn opaque, typically around 6 minutes. Overcooked shrimp become tough. A splash of reserved pasta water can be added at the end to emulsify the sauce and help it cling better to the pasta. Finish with a final drizzle of high-quality olive oil and fresh parsley for brightness.