This exquisite recipe is perfect for a lovely, straightforward meal. Although my husband and I like it as a relaxing weekend meal, it is tasty and attractive enough for company. The process of brining shrimp takes the longest but is quite simple and enhances the shrimp’s flavor and texture.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup kosher salt
- 1 gallon cold water
- 2 pounds peeled and deveined large shrimp (21 to 30 per pound)
- 1 (16 ounce) package angel hair pasta
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 tablespoons minced garlic
- ⅓ cup white wine
- ¼ cup lemon juice
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon freshly ground black pepper
- ½ cup chopped fresh parsley
- 1 tablespoon lemon zest
Instructions
- Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 251 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 11829 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I was making enough for 2 rather than 6, and I used pre cooked frozen shrimp. It was quite successful but next time I think I’ll use less pepper flakes and more parsley, and maybe finish it with a smidgen of cream. But pretty good overall. My husband loved it!
It was really good 10/10 but I might add a little less spice cause for how much it makes it is pretty Spicy for the people I made it for.
Delish! I followed the recipe almost exact. The only change was I used dried parsley and dill (didn’t have fresh on hand) and add more mozzarella cheese because I’m a cheese lover. Will definitely make this again.
“Thanks for the effort” was the best thing my husband could say about this . This was the saltiest thing I have ever eaten. and I love salt. I had the time time so I brined it for 4 hours since the recipe said 2-4 hours. Sure, why not? I followed all the directions and was excited because it had all my favorite ingredients. We actually tried washing the shrimp to de-salt-ify it. Ummm…. no. I will try again without brining.
I was just looking for a quick way to use some shrimp and this was a good recipe with ingredients most people have on hand. I did skip the brining, but I might try that next time.
It was excellent and loved the extra lemon and garlic flavor!
Yummy! Thank you!
Very good
Awesome recipe. I added onions and cherry tomatoes and didn’t do the bringing. Didn’t want the added salt. But it was still so yummy.
This tasted exactly as I imagined it would….delicious. I made it exactly as written (except for pepper flakes) and it was a five star taste. I made it a second time and added cut up asparagus and sliced mushrooms, which made it more of a meal-in-one. Very pretty, colorful, and nutritious with the vegetable addition. This is easy yet elegant enough for company, making it a favorite in my rotation of dinners. You can change up your veggies, or leave them out, and change up your pasta. Very versatile.
I make this every once in awhile it’s super easy and fast. It’s fun to mix it up with different pastas and herbs. Basil and farfalle are good alternatives. Kid friendly!
This recipe was delicious!! I added spinach and peas to it, we LOVED it!!! Will definitely put this into my monthly rotation!!
So good! This was super easy. I added a little corn starch to the sauce to thicken it up a bit. I like a thicker sauce.
This was extremely dry and bland. Way too much pasta. I did not brine, too much salt. I wouldnt make this again.
Delicious!!!! I used chicken instead of shrimp and it came out amazing !
i put the scrimps over the paleo cauliflower rice. it was very good, reheated well the next day too
I made this with 12 ounces of linguine, skipping the brining process. I used 2½ tablespoons of olive oil and 3 tablespoons of butter. I also used the zest of a lime, 1/8 teaspoon of hot pepper flakes, and 1/4 cup of lemon juice. I thought the lemon juice would be overpoweringly acidic, but it settled nicely, as it cooled. To help absorb the flavors, I undercooked the pasta and finished it to al dente in the sauce, adding a scant ½ cup of the pasta’s cooking water. Delicious and fresh tasting.
This turned out fantastic. Can’t go wrong with lemon, garlic, white wine, butter and olive oil. The next day I added chicken broth to stretch out the juice for the second meal. So good.
I feel that brining the shrimp makes it way too salty. Sorry. The sauce was excellent though.
My husband totally LOVED it!!! I didn’t brine the shrimp, and it was still wonderful. I did make more sauce, as we are serious sauce people–I poured mine over cauliflower rice as I am on Keto Diet and made white fiber pasta for my husband . Will absolutely make again–and again!
This was fantastic! I saved a little pasta water for the sauce and used basil instead of parsley in the end. I used medium sized frozen shrimp and did use the brine. Served with shredded Italian hard cheese. Nice meal for company.