Shrimp Lemon Garlic with Pasta

Kick your fresh summer seafood cravings with the perfect midweek meal that can be on the table in no-time. Recipe by Samantha Vanderpool

Ingredients

8 ounces angel hair pasta cooked according to package directions (half of a 1-pound box)

1/2 cup unsalted butter (1 stick)

a little more than 1lb. Wellsley Farms jumbo shrimp, peeled, de-veined, and cleaned with tails off (16-20 count shrimp)

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup fresh squeezed lemon juice

Cook pasta according to package directions, drain, and set aside. In a large skillet, add the butter and heat over medium-high heat to melt
Stir in the garlic
Add the shrimp, season with salt and pepper, and cook until just pink and cooked through. Flip shrimp halfway through cooking
Add fresh lemon juice
Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and
Taste and check for seasoning. Add more salt, pepper, garlic, lemon juice, if needed
Serve immediately and enjoy