# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 8 oz angel hair pasta
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 cups low-sodium chicken or vegetable broth
06 - Zest and juice of 1 large lemon
07 - 2 tbsp fresh parsley, chopped
→ Dairy
08 - 2 tbsp unsalted butter
09 - 2 tbsp grated Parmesan cheese, plus more for serving
→ Pantry
10 - 2 tbsp olive oil
11 - 1/2 tsp red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Warm olive oil and butter in a large skillet over medium heat.
02 - Add finely chopped shallot and cook for 2 minutes until softened. Incorporate minced garlic and optional red pepper flakes; cook for 30 seconds until aromatic.
03 - Add shrimp in a single layer, seasoning with salt and pepper. Sauté for 2 to 3 minutes per side until pink and just cooked through. Remove shrimp and set aside.
04 - Pour chicken or vegetable broth, lemon zest, and lemon juice into the skillet. Bring mixture to a simmer.
05 - Add angel hair pasta to the skillet. Stir occasionally and cook until pasta is al dente and most liquid is absorbed, about 4 to 5 minutes.
06 - Return cooked shrimp to the skillet; toss gently to combine. Stir in chopped parsley and grated Parmesan. Adjust seasoning with salt and pepper as needed.
07 - Plate immediately, garnishing with additional Parmesan and parsley if desired.
