Ingredients:

  • 1 lb Large shrimp (21/25 count), peeled and deveined
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 8 oz angel hair pasta
  • 6 cloves garlic, thinly sliced
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh parsley, finely chopped
  • Black pepper to taste

Instructions:

  1. Toss 1 lb shrimp with 1/4 tsp baking soda and 1/2 tsp salt.
  2. Bring a large pot of salted water to a boil and cook 8 oz angel hair for 2 minutes. Wait until the water is a rolling boil.
  3. Scoop out 1/2 cup of pasta water before draining the noodles.
  4. Melt 2 tbsp butter with 2 tbsp olive oil in your skillet over medium high heat until the foam subsides.
  5. Add shrimp and 1/2 tsp red pepper flakes in a single layer. Cook for 1 minute per side until pink.
  6. Transfer the shrimp to a plate.
  7. Add 6 sliced cloves to the pan. Cook for 30 seconds until fragrant and pale gold.
  8. Pour in 1/3 cup white wine. Simmer until the liquid reduces by half.
  9. Whisk in the remaining 2 tbsp butter, lemon juice, and zest until the sauce looks glossy.
  10. Add the pasta, shrimp, parsley, and a splash of pasta water. Toss for 1 minute until the sauce clings to the pasta.