Tossed with angel hair pasta, this creamy lemon pasta with shrimp is perfect for anytime, including warm summer days. Made tangy with lemon zest.
Bring a large stock pot of water to a rolling boil. Once boiling, salt the water generously. Add the pasta to the boiling water and cook according to the timing on the package.
Drain the pasta, reserving 1 cup of the cooking liquid.
Heat 2 tablespoons of Colavita Extra Virgin Olive Oil and 2 tablespoons of butter in a large skillet over medium-low heat.
Add the minced garlic, hot pepper flakes and lemon zest. Allow to simmer slowly, stirring occasionally for about 4 minutes.
Season the shrimp with salt and pepper. Add them to the pan and cook until they are just pink – about 2-3 minutes per side. Remove the shrimp from the skillet and reserve on a plate. Keep them warm.
Pour white wine and lemon juice into skillet and bring to a boil. Scrape any browned bits of food off of the bottom of the skillet with a wooden spoon.
Add the remaining 2 tablespoons butter and 2 tablespoons of Colavita Olive Oil to the skillet.
Toss the cooked pasta, shrimp, and parsley in the oil and butter mixture until coated. If the mixture seems dry, add some of the reserved pasta water a little at a time.
Taste and adjust for seasoning adding more salt, pepper or parsley as needed.