Lemon-Parmesan Angel Hair Pasta with Shrimp
Light, lemony angel hair pasta tossed with tender shrimp, fresh herbs, and Parmesan for a quick weeknight dinner.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring Spoons
- Measuring Cups
- Tongs or pasta fork
Ingredients
- 1 1/4 lb peeled and deveined shrimp
- 12 oz dry angel hair pasta
- 3 Tbsp olive oil
- 3 Tbsp unsalted butter
- salt to taste
- freshly ground black pepper to taste
- 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
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions (about 4 minutes); before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and hot.
- Add the shrimp to the skillet, season with salt and freshly ground black pepper, and sauté about 2 minutes.
- Add the minced garlic to the skillet and cook, stirring, until the shrimp are cooked through, about 2 more minutes.
- Toss the drained pasta into the skillet with the shrimp. Add 1/3 cup of the reserved pasta water, the lemon zest, and the lemon juice; toss to combine, adding additional reserved pasta water 1 tablespoon at a time if the sauce seems dry.
- Stir in 2 tablespoons each of the chopped parsley and chopped basil, then remove from heat and sprinkle with the shredded Parmesan and the remaining 1 tablespoon each of parsley and basil; toss gently to combine.
- Serve the pasta warm.
Notes
- Use fresh herbs for best flavor.
- Reserve pasta water to adjust sauce consistency.
- Angel hair cooks quickly; watch it closely.