Shrimp Scampi with Angel Hair Pasta

 

Its Lent Friday ! And in Louisiana that means seafood. 

3 tbsp olive oil divided

• ▢1 lb  Louisiana  jumbo shrimp tails and shells removed
• ▢salt and pepper to taste
• ▢8 garlic cloves minced
• ▢juice of 1 lemon plus 2 tsp lemon zest
• ▢2/3 cup dry white wine
• 1 tsp lemon pepper
• ▢1/2 tsp red chili flakes
• ▢1 tsp onion powder
• ▢1 tsp garlic powder
• ▢2 tbsp minced parsley
• ▢3 tbsp cold unsalted butter
• ▢1/2 lb angel hair pasta

• Add 2 tbsp of olive oil to a large skillet over medium high heat.
• Add shrimp. Sprinkle with salt and pepper to season and sauté for about 1 or 2 minutes on each side until they turn pink. Make sure not to overcook them since shrimp cook very quickly. Then remove and place to the side.
• Add remaining olive oil to the pan then add minced garlic and cook for just about 30 seconds.Next add lemon juice and zest and wine then season with lemon pepper, red pepper flakes, onion powder, garlic powder, and parsley. Stir together, lower heat to medium low and reduce sauce by about half. Swirl in the butter.Then add back in the shrimp and swirl around and turn off the heat.Bring a medium saucepan of water to a boil, add a generous pinch of salt, then add the angel hair pasta. Carefully swirl the pasta around the saucepan until it is fully submerged.Cook according to package instructions, or until al dente (angel hair typically takes about 2-3 minutes maximum). Drain the water in a colander, but do not rinse itAdd angel hair pasta and toss all ingredients together then garnish with parsley and serve.