# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 8 ounces 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 tablespoons fresh parsley, chopped
→ Dairy
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons grated Parmesan cheese, plus extra for garnish
→ Pantry
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Warm olive oil and butter together in a large skillet over medium heat.
02 - Add the chopped shallot and cook until softened, about 2 minutes, then stir in minced garlic and optional red pepper flakes; cook for 30 seconds until fragrant.
03 - Place shrimp in a single layer, season with salt and pepper, and sauté 2 to 3 minutes per side until pink and just cooked. Remove shrimp and set aside.
04 - Pour in broth along with lemon zest and juice; bring to a gentle simmer.
05 - Add angel hair pasta to the skillet and cook, stirring occasionally, until al dente and liquid mostly absorbed, approximately 4 to 5 minutes.
06 - Return shrimp to the skillet, toss gently with pasta, then stir in chopped parsley and grated Parmesan cheese. Adjust seasoning as needed.
07 - Plate immediately, garnished with additional Parmesan and parsley if desired.
