When hurricane Dorian has his sights set on WPB a few weeks ago, we had to clean out our fridge and freezer in advance of us leaving in case we lost power for several days. I had a bag of frozen shrimp in the freezer and decided to whip together a quick shrimp scampi inspired dish. I found the recipe for the shrimp via Nourish and Fete and served it over angel hair noodles. It was ready to eat in under 10 minutes so I consider that a major win! I served it with roasted broccoli and topped it with parmesan cheese.

Lemon Garlic Butter Shrimp over Angel Hair Pasta

via Nourish and Fete

Ingredients

• 1 tablespoon extra-virgin olive oil

• 6 garlic cloves – minced

• 1/2 teaspoon red pepper flakes (optional, it did make it slightly spicy)

• 1 pound shrimp – peeled and deveined (I used the Argentinian frozen shrimp for Trader Joe’s)

• 1/2 teaspoon kosher salt

• a few turns of freshly-ground black pepper

• 5 tablespoons unsalted butter – sliced into 8-10 pieces

• 3 tablespoons fresh lemon juice (about half a lemon, squeezed)

• 2 tablespoons chopped flat-leaf parsley

Directions

• Bring a large pot of salted water to a boil and cook 1 box of angel hair pasta for 5-7 minutes until al dente. Drain water and set aside.

• Heat oil in a skillet over medium-high heat and add garlic and red pepper flakes (if you are using them) and cook for 30-60 seconds, just until fragrant.

• Add shrimp to the pan and cook for 1 minute, turning and flipping as needed so they cook evenly. Season lightly with salt and pepper.

• Add butter cubes, lemon juice, and 1 tablespoon parsley. Cook for 2-3 minutes more, until the butter is melted and the shrimp is opaque and cooked through. Remove pan from the heat. Serve shrimp and sauce right away on top of pasta.

• Top with parmesan cheese and additional chopped parsley.

Blaire