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, pat the shrimp dry with paper towels and season lightly with salt and pepper.

3.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

4.In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.

5.Pour in the white wine (or broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 1 minute to reduce slightly.

6.Return the shrimp to the skillet, add the cooked pasta, lemon zest, and fresh parsley. Toss everything together over low heat, adding the reserved pasta water a tablespoon at a time if the sauce needs thinning, until the pasta is well coated.

7.Serve immediately, garnished with extra parsley and a crack of black pepper.