Lemon Garlic Butter Shrimp with Angel Hair

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Garlic Butter Shrimp with Angel Hair

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Butter Shrimp with Angel Hair

Succulent wild-caught shrimp sautéed in a light garlic butter sauce, brightened with fresh lemon and herbs. Perfectly cooked angel hair pasta soaks up the silky sauce, while fresh parsley adds a pop of color and flavor to this elegant yet simple dish.

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NUTRITION

443kcal
Protein
42.3g
Fat
16.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces wild-caught shrimp, peeled and deveined

1.5 ounces angel hair pasta

1/2 tablespoon butter

3 cloves garlic, minced

1/2 medium lemon, juiced

1/4 cup fresh parsley, chopped

1.5 teaspoons extra virgin olive oil

Salt and black pepper to taste

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil for the pasta

  • 2

    While water is heating, peel and devein shrimp if not already prepared, then pat dry with paper towels

  • 3

    Mince the garlic cloves and chop the fresh parsley

  • 4

    Once water is boiling, cook angel hair pasta according to package directions (usually 4-5 minutes)

  • 5

    While pasta cooks, heat 1.5 teaspoons olive oil in a large skillet over medium-high heat

  • 6

    Add shrimp to the hot skillet and season with salt and pepper. Cook for 2 minutes per side until pink and opaque

  • 7

    Remove shrimp from the skillet and set aside

  • 8

    Lower heat to medium and add butter to the same skillet

  • 9

    Once butter is melted, add minced garlic and sauté for 30 seconds until fragrant

  • 10

    Add lemon juice to the pan and stir to combine

  • 11

    Return shrimp to the skillet and toss to coat in the sauce

  • 12

    Drain the pasta, reserving 1/4 cup of pasta water

  • 13

    Add pasta to the skillet with shrimp and toss everything together, adding a splash of pasta water if needed to create a silky sauce

  • 14

    Garnish with fresh parsley and serve immediately

Lemon Garlic Butter Shrimp with Angel Hair

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Garlic Butter Shrimp with Angel Hair

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Butter Shrimp with Angel Hair

Succulent wild-caught shrimp sautéed in a light garlic butter sauce, brightened with fresh lemon and herbs. Perfectly cooked angel hair pasta soaks up the silky sauce, while fresh parsley adds a pop of color and flavor to this elegant yet simple dish.

NUTRITION

443kcal
Protein
42.3g
Fat
16.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces wild-caught shrimp, peeled and deveined

1.5 ounces angel hair pasta

1/2 tablespoon butter

3 cloves garlic, minced

1/2 medium lemon, juiced

1/4 cup fresh parsley, chopped

1.5 teaspoons extra virgin olive oil

Salt and black pepper to taste

PREPARATION

  • 1

    Bring a large pot of salted water to a boil for the pasta

  • 2

    While water is heating, peel and devein shrimp if not already prepared, then pat dry with paper towels

  • 3

    Mince the garlic cloves and chop the fresh parsley

  • 4

    Once water is boiling, cook angel hair pasta according to package directions (usually 4-5 minutes)

  • 5

    While pasta cooks, heat 1.5 teaspoons olive oil in a large skillet over medium-high heat

  • 6

    Add shrimp to the hot skillet and season with salt and pepper. Cook for 2 minutes per side until pink and opaque

  • 7

    Remove shrimp from the skillet and set aside

  • 8

    Lower heat to medium and add butter to the same skillet

  • 9

    Once butter is melted, add minced garlic and sauté for 30 seconds until fragrant

  • 10

    Add lemon juice to the pan and stir to combine

  • 11

    Return shrimp to the skillet and toss to coat in the sauce

  • 12

    Drain the pasta, reserving 1/4 cup of pasta water

  • 13

    Add pasta to the skillet with shrimp and toss everything together, adding a splash of pasta water if needed to create a silky sauce

  • 14

    Garnish with fresh parsley and serve immediately