Shrimp Scampi with Angel Hair

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Step 1

The "Quick" Shell Stock: In a small saucepan, sauté the saved shrimp shells in a drizzle of oil for 2 minutes until pink. Add the white wine and simmer for 5 minutes. Strain the liquid into a bowl and discard shells. This "shrimp wine" is your flavor base.

Step 2

Prep the Pasta: Bring a large pot of heavily salted water to a boil. Angel hair cooks in about 2–3 minutes, so don't drop it until your sauce is nearly finished.

Step 3

The Aromatics: In a large skillet, heat 2 tbsp of olive oil and 1 tbsp of butter over medium heat. Add the sliced garlic, shallots, and red pepper flakes. Cook until the shallots are translucent and the garlic is fragrant but not brown.

Step 4

The Shrimp: Increase heat to medium-high. Add the shrimp in a single layer. Sear for 1 minute per side until just barely opaque. Remove the shrimp to a plate (they will finish in the sauce later).

Step 5

The Emulsion: Pour your strained "shrimp wine" into the skillet. Let it reduce by half. Turn the heat to low and whisk in the remaining cold butter, one cube at a time, until the sauce is thick and glossy.

Step 6

The Toss: Drop your pasta into the boiling water. Once al dente, use tongs to move the pasta directly from the water into the skillet. Add the shrimp back in, along with the lemon juice, zest, and parsley.

Step 7

Final Glaze: Toss everything vigorously. If the sauce is too thick, add a splash of pasta water. The starch will help the sauce cling to the fine strands of angel hair.