Lemon Garlic Butter Shrimp Pasta

1.Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente, then drain, reserving 1/4 cup of the pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for 2 minutes per side until pink and opaque, then remove from the skillet and set aside.

3.In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.

4.Stir in the lemon juice, lemon zest, and the reserved pasta water. Bring to a gentle simmer.

5.Return the cooked shrimp to the skillet and add the cooked pasta. Toss everything together for 1-2 minutes until the pasta is well-coated in the sauce.

6.Remove from heat, garnish with fresh parsley, and serve immediately.