Let 1 lb large frozen shrimp sit in a bowl of cold water until it thaws, about 10 minutes. Drain and pat dry with paper towel.
Cook ½ lb angel hair pasta in a pot of large boiling water until al dente, following instructions on the pasta package. Drain and set aside.
Heat a pan over medium-high heat. Add 1 Tbsp olive oil and 6 minced garlic cloves. Cook for 1 minute.
Add 2 Tbsp salted butter, ¼ tsp black pepper, and ¼ tsp red pepper flakes to the frying pan and melt the butter.
Add the 1 lb thawed large shrimp and cook until no longer pink. About 30 seconds on each side. Remove the shrimp and add to a plate. Leave the melted butter in the pan.
Add the last 2 Tbsp salted butter, ¼ cup chicken stock (or dry white wine), 2 Tbsp lemon juice, and ½ cup grated parmesan cheese. Let the parmesan cheese and butter melt.
Remove the frying pan from heat and stir in the shrimp and cooked pasta. Toss everything together. Serve with more parmesan cheese and a drizzle of olive oil.
Recipe Notes:
Choose good quality large raw shrimp that’s deveined with shell removed. The tail can be on or off.
Shrimp cooks quickly. They will turn pink and opaque in about 1-2 minutes. As soon as they’re pink, remove them from the frying pan. Overcooked shrimp will be tough and rubbery.
Leftovers can be stored in an airtight container for up to 3-4 days.
The nutritional information provided is an estimate and is per serving.
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