Angel Hair Pasta With Garlic Shrimp
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 18 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 191 milligrams
- Sodium
- 616 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 31 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
12 ounces angel hair pasta
4 teaspoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 pound small shrimp, peeled and deveined
Freshly ground black pepper
1/4 teaspoon red pepper flakes
2/3 cup dry white wine
1 8-ounce bottle clam juice
4 tablespoons unsalted butter, diced
3 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley, plus more for serving
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil and garlic in a large skillet over medium heat. When the garlic just starts to turn golden, add the shrimp in an even layer and cook, stirring once or twice, until the shrimp is opaque, 2 to 3 minutes. Stir in 1/2 teaspoon each salt and black pepper and the red pepper flakes. Remove to a bowl.
- Increase the heat under the skillet to medium-high and add the wine; scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced by about half, 3 minutes. Add the clam juice and 1/2 cup of the reserved cooking water and bring to a simmer. Add the butter a few cubes at a time until combined. Cook until slightly thickened, about 3 minutes. Stir in the lemon juice; cook 1 more minute. Season with salt and black pepper.
- Add the pasta, shrimp and parsley to the sauce; toss until well coated. Add more of the reserved cooking liquid, 1 tablespoon at a time, if the pasta seems dry. Divide among plates and top with more parsley.