Ingredients
• 12 oz angel hair pasta (or zucchini noodles for low-carb)
• 1 lb large shrimp, peeled & deveined (tails on or off)
• 4 tbsp unsalted butter
• 3 tbsp olive oil
• 6 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for gentle heat)
• ½ cup dry white wine (e.g., Sauvignon Blanc) or low-sodium broth
• Juice and zest of 1 lemon
• ¼ cup fresh parsley, finely chopped
• Salt & black pepper to taste
• Optional: 2 tbsp grated Parmesan (not traditional, but lovely if you like it!)
Instructions
- Cook pasta to al dente; reserve ½ cup pasta water. Drain.
- Pat shrimp dry; season with salt and pepper.
- In a large skillet, heat 2 tbsp butter and olive oil over medium-high. Sear shrimp 1–2 mins per side until pink and opaque. Remove and set aside.
- In same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; sauté 1 min—don’t brown!
- Pour in wine (or broth); simmer 2–3 mins until reduced by half.
- Reduce heat to low. Stir in lemon juice, zest, and parsley.
- Add cooked pasta and shrimp; toss to coat. If too dry, add reserved pasta water 1 tbsp at a time.
- Serve immediately—best hot, with a crisp white wine on the side.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 12 mins, Total Time: 22 mins, Servings: 4
Calories: 480, Net Carbs: 42g, Fats: 22g, Protein: 28g
✅ Keto-friendly with zucchini noodles — net carbs drop to ~8g/serving.