Garlicky Lemon Shrimp with Angel Hair

• 12 oz. angel hair

• 3 cloves garlic, minced

• 1 shallot, minced

• 1 lb. large raw shrimp, peeled and deveined

• kosher salt

• Freshly ground black pepper

• 1/4 c. lemon juice

• Zest of 1 lemon

• Chopped fresh basil, for serving

DIRECTIONS

1. In a large pot of salted boiling water, cook angel hair until al dente, about 3 minutes. Drain.

2. In a large skillet over medium heat, melt butter. Add garlic and shallot and cook until soft and fragrant, 3 minutes.

3. Add shrimp and cook until pink, 2 minutes per side. Add lemon juice and zest and stir until combined, then add cooked angel hair to skillet and toss until fully combined.

4. Garnish with parsley and serve.