# 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 until melted and shimmering.
02 - Add finely chopped shallot; cook for 2 minutes until softened. Stir in minced garlic and optional red pepper flakes; cook for 30 seconds until fragrant.
03 - Place shrimp in a single layer in the skillet. Season with salt and pepper. Sauté 2 to 3 minutes per side until shrimp turn pink and are just cooked through. Remove shrimp and set aside.
04 - Pour in chicken or vegetable broth, add lemon zest and juice, then bring to a simmer over medium heat.
05 - Add angel hair pasta to the simmering broth. Stir occasionally, cooking for 4 to 5 minutes until pasta is al dente and most of the liquid has absorbed.
06 - Return shrimp to skillet, gently toss with pasta. Stir in chopped parsley and grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
07 - Transfer to plates immediately. Garnish with additional Parmesan and parsley if desired.
