Prep Time::10 mins
Cook Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 25 mins
Servings::6
Ingredients
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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
Directions
Dissolve salt in 1 gallon water in a large pot; add shrimp. Brine in the refrigerator for 2 to 4 hours. Drain; pat shrimp dry with paper towels.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Meanwhile, melt butter and olive oil in a large skillet over medium-low heat. Stir in garlic; cook until softened, 3 to 4 minutes. Add shrimp, white wine, lemon juice, and pepper flakes; cook and stir until shrimp is no longer translucent in the center, about 6 minutes. Stir in parsley, lemon zest, and black pepper; toss with angel hair pasta.
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.