Garlic Lemon Shrimp Pasta

Ingredients List

• 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

• ½ cup chopped fresh parsley

• 1 tablespoon grated lemon zest

• 1 teaspoon freshly ground black pepper

Instructions

1. In a large pot, dissolve salt in 1 gallon of water. Add the shrimp and refrigerate for 2 to 4 hours to brine. Once brined, drain the shrimp and gently pat them dry with paper towels.

2. Bring a pot of lightly salted water to a boil. Cook the angel hair pasta in the boiling water for 4 to 5 minutes, stirring occasionally, until al dente. Drain the pasta well in a colander.

3. While the pasta cooks, heat butter and olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant and softened, about 3 to 4 minutes. Add the brined shrimp, white wine, lemon juice, and red pepper flakes. Cook, stirring occasionally, until the shrimp are opaque in the center, about 6 minutes. Stir in parsley, lemon zest, and black pepper, and toss with the cooked pasta.

Note from the Editor

The nutritional information provided for this recipe includes the total amount of brine ingredients. The actual amount of brine consumed may vary.

Nutritional Information (per serving)