Lemony Garlic Shrimp With Pasta

• 3/4 cup kosher salt
• 1 gallon cold water
• 2 pounds peeled and deveined large shrimp (21 to 30 per pound)
• 1 (16 ounce) package angel hair pasta
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1/3 cup white wine
• 1/4 cup lemon juice
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1 tablespoon lemon zest

1. Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
3. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

kosher salt, gallon cold water, shrimp, pasta, unsalted butter, olive oil, garlic, white wine, lemon juice, red pepper, freshly ground black pepper, parsley, lemon zest

Taken from www.allrecipes.com/recipe/88349/lemony-garlic-shrimp-with-pasta/ (may not work)