INGREDIENTS
8 oz. angel hair pasta
3 TBSP olive oil, divided
1 lb. large (16/20 count) peeled and deveined raw shrimp
1 lemon, quartered
2/3 cup dry white wine
1/2 cup unsalted chicken stock
1 TBSP capers, drained
2 TBSP lemon juice
1 TBSP unsalted butter
3/8 tsp. kosher salt
1/2 tsp. black pepper
2 TBSP fresh flat-leaf parsley, chopped
DIRECTIONS
Cook pasta according to package directions.
Heat 1/2 TBSP of the oil in a large skillet over high.
Add shrimp and lemon quarters, cut-side down.
Cook until shrimp is opaque, 4 to 6 minutes, turning shrimp and lemon quarters halfway through.
Transfer shrimp (leave lemons in skillet) to a plate, and cover to keep warm.
Add wine to skillet and bring to a boil over medium-high, stirring and scraping to loosen browned bits from bottom of skillet.
Boil until liquid is nearly evaporated, about 4 minutes.
Add chicken stock and cook, stirring occasionally, until slightly reduced, 2 to 3 minutes.
Remove from heat.
Add capers, lemon juice, butter, salt, pepper, and remaining 2 1/2 TBSP oil.
Stir until butter is melted.
Add shrimp to skillet, stirring to combine.
Serve over pasta, and sprinkle with parsley.
