This is a very elegant dish good for a nice simple meal. Tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal. The brining of the shrimp takes the longest, but is very easy and improves the taste and texture of the shrimp.
Ingredients
- kosher salt: 0.75 cup
- gallon cold water: 1 piece
- large shrimp (21 to 30 per pound): 2 pound (peeled and deveined)
- angel hair pasta: 1 pack (16 ounce pack)
- unsalted butter: 0.25 cup
- olive oil: 0.25 cup
- garlic: 3 Tbsp (minced)
- white wine: 0.33333 cup
- lemon juice: 0.25 cup
- red pepper flakes: 0.5 tsp (crushed)
- black pepper: 1 tsp (freshly ground)
- fresh parsley: 0.5 cup (chopped)
- lemon zest: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
