A delicious easy shrimp scampi recipe with angel hair pasta that is so quick to make and pretty enough for company. The instructions ensure the shrimp stay juicy and tender with a garlicky lemon taste.
Peel and devein shrimp. Make angel hair pasta 1 or 2 minutes less than directions. Do not overcook. Place in ovenproof dish and keep warm. Use 1 tablespoon butter and saute the breadcrumbs until light brown. Put aside.
Dissolve salt and sugar in 1-quart water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes in the refrigerator. Remove shrimp from brine and pat dry with paper towels.
In a 12-inch skillet, saute garlic in butter and oil until tender. Add the pepper flakes, oregano, black pepper, lemon juice, wine, and stock. Bring to a simmer. Add the shrimp and stir for 2-3 minutes until the shrimp turn pink. It may take a little longer -- but DON'T overcook. When they are pink they are done.
Pour the shrimp with juices over the capellini (angel hair). Make sure the juices mix with the pasta. Sprinkle with Parmesan cheese, breadcrumbs, and parsley. Broil 6 inches from heat for 2-3 minutes or until topping is nice and golden.
Notes
Adapted from America's Test Kitchen's Shrimp Scampi