Lemon-Parmesan Angel Hair Pasta with Shrimp

Ingredients

• 1 1/4 lbs peeled and deveined shrimp
• 12 oz dry angel hair pasta
• 3 Tbsp olive oil
• 3 Tbsp unsalted butter
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 1/2 tsp lemon zest
• 3 Tbsp fresh lemon juice
• 3 Tbsp chopped fresh basil
• 3 Tbsp chopped fresh parsley
• 1/2 cup finely shredded parmesan

Directions

1. Bring salted water to a boil and cook the pasta according to the package instructions. Angel hair is quick, about 4 minutes, so it works well to drop it into the water as you start the shrimp. Before you drain it, scoop out 1/2 cup of the pasta water.
2. Set a large skillet over medium-high heat and warm the olive oil and butter together. Add the shrimp, taking off the tails first if you like, and season with salt and pepper. Cook for 2 minutes, then stir in the garlic and continue sautéing until the shrimp are cooked through, about 2 minutes more.
3. Add the drained pasta to the skillet with the shrimp, along with 1/3 cup of the reserved pasta water, the lemon zest, and the lemon juice. Toss everything together, adding extra pasta water 1 Tbsp at a time if the pasta needs loosening. Fold in 2 Tbsp each of the parsley and basil, then finish with the parmesan and the remaining 1 Tbsp each of parsley and basil. Serve warm.