4 large servings
2 pounds large or extra large shrimp, peeled and deveined
1 pound angel hair pasta
6 Tbsp unsalted butter
1/4 c. olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 c. chopped fresh oregano, basil, parsley or any combo of these herbs
1/3 c. fresh lemon juice
grated zest of a whole lemon
1/2 tsp hot pepper flakes
Cook the pasta to al dente and drain.
In a large saute' pan, melt the butter and olive oil over medium heat. Add the garlic and cook this for about 30 seconds.
Add in the shrimp and the salt and pepper. Turn off the heat.
Add in the chopped herbs, lemon zest, lemon juice and red pepper flakes. Stir.
Add in the cooked pasta and toss to coat.