Ingredients:
- 8 oz (225g) angel hair pasta or thin spaghetti
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp butter
- 1/4 cup white wine (optional)
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
Instructions:
- Put a large pot of water on high heat to boil. Salt generously once boiling.
- While water heats, peel and devein shrimp (if not already prepared), mince garlic, and chop parsley.
- Once water boils, add pasta and cook according to package directions (usually 4-5 minutes for angel hair).
- Meanwhile, in a large skillet over high heat, add olive oil and butter.
- When butter melts, add garlic and red pepper flakes, cooking for 30 seconds.
- Add shrimp to the skillet, season with salt and pepper. Cook 2 minutes per side until pink.
- Add white wine (if using) and lemon juice, simmer for 1 minute.
- Drain pasta, reserving 1/4 cup pasta water.
- Add pasta to the skillet with shrimp, toss everything together. Add pasta water if needed for desired consistency.
- Finish with fresh parsley and serve immediately.
Storage Options:
- Best served fresh
- Can be stored in an airtight container for up to 2 days in the refrigerator
- Reheat gently in microwave or skillet with a splash of water
Notes:
- For truly 10-minute timing, use peeled and deveined shrimp
- Angel hair pasta is key for quick cooking – thicker pasta will take longer
- Have all ingredients ready before starting (mise en place)
- Frozen shrimp can be quickly thawed under cold running water
- Parmesan cheese can be added as an optional garnish
- Can substitute chicken broth for white wine
- For a spicier version, increase red pepper flakes