- ¼ cup unsalted butter
- 1 tablespoon minced garlic
- ½ cup chicken broth
- Grated zest and juice of 1 large lemon
- 16 ounces angel hair pasta
- 2 tablespoons olive oil
- 1 tablespoon dried parsley
- 2 pounds frozen peeled and deveined raw shrimp
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 large lemon, sliced
- 2 tablespoons cold unsalted butter, grated
- Grated Parmesan cheese, optional
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Preheat oven to 350oF. Spray 13×9 baking dish and set aside.
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In a medium skillet over medium-high heat, melt ¼ cup butter. Add garlic and cook 3 minutes. Add chicken broth, lemon zest and lemon juice. Bring to a boil, then remove from heat.
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Fill a large pot with water and bring to a boil over high heat. Add pasta and cook for 3 minutes, until just beginning to get tender. Drain and rinse with cold water. Place back in pot and toss with olive oil and parsley.
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Carefully twist about 12 small portions of noodles into 3- to 4-inch mounds and place snugly side-by-side in the prepared baking dish. Arrange frozen shrimp over noodles. Pour sauce evenly over the top; sprinkle with salt and pepper. Arrange lemon slices and grated cold butter over the top.
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Bake in preheated oven for 30-35 minutes, until shrimp turn pink and opaque. Preheat broiler, place dish on middle rack, and broil for 3 minutes. Shrimp and lemons slices should be slightly golden.
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Serve with a sprinkling of grated Parmesan cheese, if desired.
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