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
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
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.