Step 1

Bring a large pot of water to a rapid boil and salt well with kosher salt. Add in 16 ounces angel hair pasta and cook for 1 minute less than the package directions state. Drain the pasta, reserving ¼ cup of the cooking liquid.

Step 2

Once you drop the pasta into the water, heat 1 tablespoon butter and 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium heat. Once the butter is melted, add in 2 small shallots (minced), 1 tablespoon minced garlic, and ¼ teaspoon crushed red pepper flakes. Sauté for 1 minute, just to begin to toast the shallots and garlic lightly.

Step 3

Add 1½ pounds large or extra-large shrimp½ teaspoon kosher salt¼ teaspoon black pepper to the skillet and sauté for just 2 minutes. Remove the shrimp to a plate.

Step 4

Add ½ cup dry white wine (or stock), zest and juice of 1 medium fresh lemon and scrape up any browned bits on the bottom of the pan. Let the wine reduce by half and then add 1 tablespoon unsalted butter. Once the butter has melted, add the shrimp back into the skillet. Cook for 1-2 minutes or until the shrimp is opaque and firm.

Step 5

Add the cooked pasta, reserved liquid, ⅓ cup chopped parsley, and 1 tablespoon extra virgin olive oil to the skillet and toss to coat. Heat over low heat for 1 minute just to combine everything. Taste and adjust seasoning if needed. Serve immediately.