1 pound angel hair pasta
4 tbsp olive oil
1 pound large shrimp, peeled and deveined(I got the frozen ones)
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 lemon, juiced, plus 1/2 lemon, zested
5 tablespoons butter
1/4 cup dried parsley leaves
Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
In a separate bowl marinate the thawed shrimps with a pinch of salt and pepper and a pinch of turmeric (especially to suite the taste of Bengali's,one can easily omit that).
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil.
Once hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
Drain the pasta, and add it to the skillet along with the dried parsley as a part of seasoning and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter