# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 8 oz angel hair pasta
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 cups low-sodium chicken or vegetable broth
06 - Zest and juice of 1 large lemon
07 - 2 tbsp fresh parsley, chopped
→ Dairy
08 - 2 tbsp unsalted butter
09 - 2 tbsp grated Parmesan cheese
→ Pantry
10 - 2 tbsp olive oil
11 - 1/2 tsp red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Warm olive oil and butter in a large skillet over medium heat.
02 - Add the shallot and cook for 2 minutes until softened. Stir in garlic and red pepper flakes; cook for an additional 30 seconds until fragrant.
03 - Arrange shrimp in a single layer, season with salt and pepper, and sauté for 2 to 3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
04 - Pour in the chicken or vegetable broth, lemon zest, and lemon juice. Bring to a simmer.
05 - Add angel hair pasta to the skillet. Cook, stirring occasionally, until pasta is al dente and most liquid is absorbed, approximately 4 to 5 minutes.
06 - Return shrimp to the skillet and gently toss to combine. Stir in parsley and Parmesan cheese. Adjust seasoning with salt and pepper as needed.
07 - Plate immediately and garnish with additional Parmesan and parsley if desired.
