Recipe: Lemon Butter Garlic Shrimp with Angel Hair Pasta

Lemon Butter Garlic Shrimp with Angel Hair Pasta

My daughter, Autumn, requests this dish often.  It is light and refreshingly tasty!  It also takes few ingredients and is quick to make.

INGREDIENTS

 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)

 1/2 cup butter (1 stick)

 1 teaspoon garlic powder, or to taste

 1 pound extra small shrimp, peeled, de-veined, and cleaned with tails off

 1/2 teaspoon salt

 1/2 teaspoon pepper

 1/4 cup lemon juice

 1 teaspoon lemon zest, optional

INSTRUCTIONS

Cook pasta according to package directions, drain, and set aside.

To a large skillet, add the butter and heat over medium-high heat to melt.

Stir in the garlic powder.

Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking. Cooking time will vary based on size of shrimp and pan used; don’t overcook or shrimp will become rubbery and tough.

Add the lemon juice, optional lemon zest, and stir briefly to combine.

Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat.

Taste, check for seasoning balance, and make any desired tweaks (add more salt, pepper, garlic powder, lemon juice, etc.).

Serve immediately.

***I double this recipe for our family of six.

***Serve with a salad or vegetable and breadsticks.