Serves 4
25 min
Brown-Butter Shrimp
Recipe GLPRfd662da1bac934
Succulent shrimp cooked in nutty brown butter and tossed with wilted spinach, fresh parsley, and al dente angel hair pasta. A simple yet elegant dish that comes together in minutes with bright lemon notes and a rich, aromatic sauce.
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Ingredients
4 tbsp Unsalted butter
1 lb Large shrimp, peeled and deveined
to taste Kosher salt
to taste Black pepper
2 cup Fresh baby spinach
2 tbsp Fresh parsley, finely chopped
¾ lb Cooked angel hair pasta
2 tbsp Fresh lemon juice
1 tsp Lemon zest
2 clove Minced garlic
Directions
Pat the shrimp dry with paper towels. Season generously with kosher salt and black pepper, then set aside.
Place the unsalted butter in a large sauté pan and heat over medium-low heat. Let it melt and begin to foam, about 3 to 4 minutes. Watch carefully as it transitions from golden to light brown, releasing a rich, nutty aroma—this indicates it is ready.
Increase the heat to medium-high. Working carefully, add the seasoned shrimp to the brown butter in a single layer. Cook for 2 minutes on the first side without moving them, then flip and cook an additional 2 minutes on the reverse side until the shrimp are opaque and firm, with an internal temperature of 145°F. Remove to a plate.
Using a wooden spoon, scrape and deglaze the bottom of the pan to release the caramelized bits. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the fresh baby spinach to the pan and toss gently until it begins to wilt, about 1 minute.
Return the cooked shrimp to the pan. Add the cooked angel hair pasta, fresh lemon juice, and lemon zest. Using tongs, toss everything together gently but thoroughly until the pasta is well coated and heated through, about 1 to 2 minutes.
Taste the dish and adjust the seasoning with additional salt and pepper as needed. Stir in the chopped fresh parsley.
Divide among four serving bowls or plates and serve immediately while hot.
