Lemon Butter Garlic Shrimp with Angel Hair Pasta
Ingredients
- 8 ounces angel hair pasta, cooked according to package directions
- ½ cup unsalted butter
- 1 tsp. garlic powder, or to taste
- 1-pound large shrimp, peeled, de-veined and cleaned with tails removed
- ½ tsp. salt
- ½ tsp. pepper
- ¼ cup lemon juice
- 1 tsp. lemon zest, optional
Instructions
- Cook pasta according to package directions, drain and set aside.
- To a large skillet, add the butter; heat, over medium-high heat, to melt.
- Stir in the garlic powder; add the shrimp; season with salt and pepper; cook for about 2 to 3 minutes total, or until just pink and cooked through; flip shrimp halfway through cooking; cooking time will vary based on size of shrimp and pan used; don’t overcook or shrimp will become rubbery and tough.
- Add the lemon juice, optional lemon zest; stir briefly to combine.
- Turn the heat to low; add the pasta to the skillet with the shrimp; toss to combine and coat.
- Taste and check for seasoning balance; make any desired adjustments to salt, pepper, garlic powder, lemon juice, etc.
- Remove from heat and serve immediately.
Notes
Dish is best warm and fresh but will keep in an airtight container, in the refrigerator, for up to 3 days; re-heat gently prior to serving.
