Lemon Butter Angel Hair Pasta
3-4 tablespoons butter
4 ounces broken angel hair pasta or filini – 1 cup
2 cups hot chicken stock or a little less
Freshly ground pepper to taste
Lemon juice to taste – about one half large juicy lemon or slightly more
Grape tomatoes and/or Kalamata olives
Optional: 10-12 large shrimp, uncooked and tail on
1-2 tbsp butter
- Melt the butter in saucier or medium sauce pan. Break up the pasta into bite-sized lengths, about 1 to 2 inches each or use filini (short lengths of fine pasta). Toss the pasta in the butter until it is well-coated.
- Pour in the hot stock and grind in the pepper. Cover and cook over very low heat for 8-10 minutes, or until the liquid is absorbed.
- Squeeze in the lemon juice. Taste and add more lemon juice. The pasta should have a distinct lemon flavor. If your stock wasn’t very salty and you’d like more, add a little salt to taste.
- Garnish with grape tomatoes and/or kalamata olives.
- If you want to add shrimp, use raw shrimp, deveined and tail on. I like Trader Joe’s version–they come 21-30 to the pound. Thaw the shrimp briefly and it’s easy to pull the tails off. Then saute them in sizzling butter just until they turn pink and lose their translucence. Don’t overcook. (That’s why I don’t like to use precooked shrimp. They get tough and overcooked too quickly.)