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My review
Lemony Garlic Shrimp with Pasta
Dan'ish
"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."
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Ingredients
2 h 25 m servings 502 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Editor's Note
- 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
Per Serving: 502 calories; 20.1 g fat; 44.9 g carbohydrates; 33.4 g protein; 251 mg cholesterol; 11829 mg sodium. Full nutrition
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Reviews
Read all reviews 103135 Ratings
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Most helpful positive review
6/17/2009
We have really enjoyed this recipe. It's fast and EXCELLENT. If you use frozen shrimp, make SURE to defrost and pat dry before using in the sauce or else you'll get a pretty watery sauce. Thank ...
Most helpful critical review
3/16/2011
I used a bow tie noodle. After reading the reviews about cooks only using 1/2 the pasta because there wasn't enough sauce, I made more sauce (quantity for 8) and still used a full pound of past...
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6/17/2009
We have really enjoyed this recipe. It's fast and EXCELLENT. If you use frozen shrimp, make SURE to defrost and pat dry before using in the sauce or else you'll get a pretty watery sauce. Thank ...
3/13/2011
I've been making a version of this for years. I got it from Ina Garten (Barefoot Contessa). I use 1/2 cup fresh squeezed lemon juice and a 'glug' of white wine, plus Italian parsley. Make sure y...
6/2/2009
So Lemony, so garlicky, so wonderful! I cheated and skipped the brining. I used frozen, raw, peeled & deveined shrimp which the package touted was "prepared with sea salt," so I thought that w...
3/28/2009
Yummm...tastes just like a dish I would order at a restaurant. I omitted the red pepper and did not brine the shrimp due to time. But it was still excellent. Next time I will add more shrimp.
3/15/2011
This dish is excellent and I added a few of the recommendations from other fellow reviewers...used 4Tsp. of Fresh Minced Garlic,& Juice and Zest of (1) Lemon. I also did a little spin of my own ...
6/10/2009
We'd give it a 5 Star, but I'd omitted crushed red chili flakes. Very light lemon flavoured sauce. I was worried that the thin-as-water sauce would cause angel hair pasta (nearly 1/2 a box) to...
1/18/2010
This is a good recipe but I didn't give it 5 stars because 1) I had to reduce the pasta to 8 ox for the amount of sauce. 2) The recipe needs salt. The amount of garlic, lemon and lemon juice is...
1/1/2012
Very good sauce. I did add salt at Baking Nana's suggestion but that's a personal preference. I also always make more sauce than a recipe calls for but, again, a personal preference. I plan to u...