Shrimp & Angel Hair Recipe

1. Bring water to boil

Bring a large pot of water (about 4–6 quarts) to a rolling boil. Add 1 tablespoon coarse salt.

2. Cook angel hair

Add 8 oz angel hair and cook according to package directions until al dente (usually 3–4 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

3. While pasta water heats, heat 1 teaspoon olive oil in a small skillet over medium heat. Add 2 thinly sliced garlic cloves in a single layer and cook, stirring occasionally, until golden brown and crisp, about 2–3 minutes. Watch carefully to avoid burning. Transfer to a paper towel-lined plate and set aside.

4. Prepare shrimp

Pat 6 large shrimp dry with paper towels and season both sides lightly with the 1/2 teaspoon kosher salt and a pinch of freshly ground black pepper.

5. Sear shrimp

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When foaming subsides and oil is shimmering, add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and tent with foil.

6. Build the sauce

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add 4 thinly sliced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Add 1 cup halved cherry tomatoes and 2 teaspoons drained capers. Cook 1–2 minutes until tomatoes begin to soften.

7. Deglaze

Pour in 1 cup dry white wine and increase heat to medium-high. Scrape any browned bits from the pan with a wooden spoon. Let the wine simmer briskly for 2–3 minutes to reduce slightly.

8. Finish sauce

Stir in 1 teaspoon red pepper flakes, lemon zest and the juice of half the lemon (about 1–1.5 tablespoons), and 1/2 teaspoon freshly ground black pepper. Add 1/2 cup reserved pasta water to loosen the sauce if needed. Simmer 1 minute.

9. Combine pasta and shrimp

Add drained angel hair and cooked shrimp back into the skillet along with julienned fresh basil. Toss gently for 1 minute to coat the pasta and shrimp in sauce, adding up to the remaining reserved pasta water to reach desired sauciness.

10. Adjust seasoning

Taste and adjust salt (add up to 1/4 teaspoon additional kosher salt if necessary) and pepper. If sauce needs brightness, add remaining lemon juice to taste.

11. Serve

Divide pasta and shrimp among plates. Top with toasted garlic slices and sprinkle with optional chopped parsley and a few extra basil ribbons. Serve immediately.