I love this recipe, I make it a lot and vary things each time. Just be sure to add a good amount of red pepper to give this otherwise fairly bland dish it's kick!
Other things I may add:
chopped sundried or fresh tomatoes
chopped artichoke hearts
hearts of palm
12 oz angel hair pasta
21⁄2 Tbsp butter
2 Tbsp olive oil
2 Tbsp minced garlic
1 lb peeled, deveined large shrimp, thawed if frozen
1 Tbsp grated lemon zest
1⁄4 tsp each salt and crushed red pepper
1⁄4 cup lemon juice
1⁄3 cup chopped parsley
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.
2. Meanwhile, heat 2 Tbsp of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.
3. Add shrimp, lemon zest, salt and crushed red pepper; sauté over medium heat 3 to 5 minutes until shrimp is just cooked through.
4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining ½ Tbsp butter, the parsley and about ½ cup of the cooking water (more if desired). Toss to mix and coat.