- 2 pounds fresh or frozen peeled and deveined large shrimp
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 6 cloves garlic, minced
- 2 teaspoons finely shredded lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 12 ounces dried angel hair pasta
- Lemon wedges
- Chopped fresh basil
- Thaw shrimp, if frozen. Place shrimp in a resealable plastic bag set in a shallow bowl.
- For marinade, combine olive oil, wine, garlic, lemon zest, salt, crushed red pepper, and black pepper in a small bowl. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour.
- Drain shrimp, reserving marinade. Melt butter over medium heat in an extra-large skillet. Cook shrimp in hot butter for 3 to 5 minutes or until shrimp are opaque. Add reserved marinade and cook for 1 minute more.
- Cook pasta according to package directions in a large pot; drain. Return pasta to pot. Add shrimp mixture; toss to combine. Serve with lemon wedges and fresh basil.
- [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes.]