Garlic Shrimp with Angel Hair Pasta

Ingredients:

• 450 g of angel hair pasta
• 2 tbsp. l. olive oil
• 450 g large shrimp, peeled
• 4 cloves garlic, finely chopped
• 1/2 tsp red pepper flakes
• Juice of one lemon plus zest of half a lemon
• 1/2 cup dry white wine
• 5 tbsp (75 g) butter
• 1/4 cup chopped parsley leaves

Preparation:

1. Place the pasta in a large pot of boiling salted water and cook over medium heat until al dente.
2. Meanwhile, heat a large 12-inch skillet over medium-high heat. Pour in the olive oil. When the oil shimmers and is hot, add the shrimp and cook until tender, about 2-3 minutes. Transfer to a plate and set aside. Add the garlic and red pepper flakes to the skillet and cook until the garlic begins to release its aroma, about 1 minute. Add the lemon juice and white wine and increase the heat to high. Let the liquid evaporate for 2-3 minutes. Stir in the butter, add a large spoonful of the pasta cooking water, and return the shrimp to the skillet. Remove from the heat.
3. Drain the pasta in a colander and add it to the pan along with the chopped parsley. Stir to combine. Add the lemon zest and season with salt and pepper, if needed. Transfer to a large plate and serve immediately.