- 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
Preheat oven to 350oF. Spray 13×9 baking dish and set aside.
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.
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.
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.
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.
Serve with a sprinkling of grated Parmesan cheese, if desired.
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