Sizzling Garlic Butter Shrimp Scampi over Angel Hair

Bring a large pot of generously salted water to a boil. Cook the angel hair pasta 1 minute less than the package directions for al dente. Reserve 1 cup of pasta water, then drain.

While the pasta cooks, pat the shrimp very dry with paper towels. Season generously with salt and pepper on both sides.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer (work in batches if needed) and sear for 1-2 minutes per side until pink and just curled. Transfer to a plate immediately -- they will finish cooking in the sauce.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Add the sliced garlic and red pepper flakes, stirring constantly for about 60 seconds until the garlic is fragrant and barely golden. Do not let it brown.

Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce bubble and reduce by about half, approximately 2-3 minutes.

Remove from heat and swirl in the remaining 2 tablespoons of cold butter, stirring until the sauce becomes silky and emulsified.

Add the drained pasta to the skillet along with the shrimp and any accumulated juices. Toss everything together over low heat, adding splashes of reserved pasta water as needed to create a glossy, clinging sauce.

Finish with lemon zest, fresh parsley, and a final crack of black pepper. Serve immediately on warmed plates.