Lemon Garlic Shrimp Scampi with Angel Hair

1.Cook the angel hair pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove shrimp from the skillet and set aside.

3.In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

4.Pour in the white wine and lemon juice, then add the lemon zest and red pepper flakes. Stir and let the mixture simmer for 2-3 minutes until slightly reduced.

5.Add the cooked shrimp back into the skillet and toss to coat them in the sauce. Season with salt and black pepper to taste.

6.In a separate small pan, melt the butter over medium heat. Add the bread crumbs and toast them until golden brown, stirring frequently. Remove from heat and stir in the grated Parmesan cheese.

7.Add the cooked angel hair pasta to the skillet with the shrimp and sauce. Toss everything together, adding reserved pasta water as needed to reach the desired sauce consistency.

8.Serve the pasta topped with the toasted bread crumb mixture and a sprinkle of fresh parsley.