Garlic butter shrimp, lemon, white wine, cherry tomatoes, and angel hair pasta. Fast, bright, and impressive without making you work like a restaurant line cook.
Chop the garlic. Halve the tomatoes. Chop the parsley. Measure the wine and lemon juice. Have the butter ready. This one moves fast once you start.
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Don’t drop the angel hair yet. It cooks fast, so save it for near the end.
Pat shrimp dry and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 60–90 seconds per side, until pink and nearly cooked through. Pull shrimp out to a plate.
Lower heat to medium. Add remaining 2 tbsp olive oil, garlic, cherry tomatoes, and red pepper flakes if using. Cook 30–60 seconds, just until the garlic smells great. Don’t burn the garlic.
Pour in 1/2 cup dry white wine and let it bubble uncovered for 2–3 minutes to reduce. Add the juice of 1 lemon. Turn heat to low and swirl in the remaining 3 tbsp butter, one tablespoon at a time, until the sauce is smooth and glossy.
Put 1 lb angel hair into the boiling water and cook 3–4 minutes, or until al dente. Before draining, save about 1/2 cup pasta water.
Taste the sauce before adding the pasta and shrimp back in. Add salt 1/4 teaspoon at a time if needed. Add pepper to taste. If you used red pepper flakes, check the heat too.
Add the drained angel hair and shrimp back to the skillet. Toss everything together and simmer for 2 minutes. Add a splash of reserved pasta water if needed. Finish with chopped parsley and serve hot.
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