Angel Hair Pasta with Lemon, Garlic, and Parmesan

While a more traditional red sauce is always good with pasta, a lemony-butter sauce is my no-contest favorite. This pasta is refreshing and light, while still tasting totally decadent. It’s made with all kitchen staples and only takes about 15 minutes to make, so it’s super easy to whip up any night of the week.

It's tart, creamy, garlicky, and extremely delicious. After this easy treat, you'll never want to order in pizza again.

What you’ll need (makes 2 servings):

4 cups angel hair pasta
3 tbsp margarine
2 tbsp garlic
2 tbsp lemon juice
1 tbsp olive oil
2 tsp lemon pepper
1/2 cup Parmesan cheese
10 frozen precooked shrimp (optional)

What you’ll need to do:

First, get water boiling in your very large pot.

While you wait, start defrosting your frozen shrimp. It’s super easy. Just put the shrimp in a bowl and run cold water over it, changing out the water every couple minutes. You can do this while everything else is cooking on the stove. Before you know it, the shrimp will be done. I think shrimp makes this dish feel extra special, but you can just as easily use chicken if shrimp isn’t handy.

Side note on shrimp: Although I didn’t include frozen shrimp in my kitchen staples, you’ll often find a bag of precooked shrimp in my freezer to jazz up pasta, a salad, or an omelette.

After the water is boiling, dump in your angel hair pasta. It only takes a few minutes to cook because it’s such a thin pasta, so keep a close eye on it. Once it’s done cooking, drain in a strainer and then return to the pot.

Pasta tip: Toss the pasta with a couple tablespoons of olive oil to prevent the pasta from sticking.

While you’re keeping a close eye on your pasta cooking, it’s easy enough to make this simple sauce on the next burner over. What you’ll need to do is put a medium pan over medium-high heat. Add the margarine to your pan, and once it starts to melt add the garlic. Let the garlic saute in the pan for a couple minutes.

Be careful to not put your heat up too high or you'll burn the garlic.

After the garlic is a nice golden-brown, add the lemon juice, olive oil, and lemon pepper. Let the sauce simmer over medium-high heat for just a minute to let the flavors blend together.

Tip: I use my palm as a measuring spoon when I cook. When I cup my palm, half a palm-full is about 1 tsp. A full palm-full is about 1 tbsp. The best part about cooking (in my opinion) is that you don't have to be too exact, so have fun with it! And using your palm saves a dish, so it's a double-win.

By now, the shrimp should be defrosted and the pasta should be ready to go. All that’s left to do is combine all the ingredients together. Toss the pasta with the sauce simmering on the stove. Then, add the Parmesan to your pasta, saving a little to sprinkle on the top.

Scoop a giant mound of pasta on your plate, top with the shrimp, and then sprinkle the little bit of extra Parm on top. And buon appetite! A molto delizioso, 5-star Italian feast.

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