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.