Garlic Butter Shrimp Pasta with Goat Butter & Angel Hair
A quick, garlicky shrimp pasta made with goat butter and angel hair — ready in 20 minutes flat.
Dairy-Free Italian dinner quick
Taylor
Y'all, this one came together on a random Tuesday when I had exactly one bag of frozen shrimp and half a box of angel hair. Sometimes the fridge just knows what it's doing.
Recipe
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz angel hair pasta
- 4 tbsp goat butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine
- Juice of 1 lemon
- Red pepper flakes to taste
- Fresh parsley, chopped
- Sheep's milk parmesan for finishing
Method
- 1 Cook angel hair in salted water until just al dente. Reserve 1/2 cup pasta water before draining.
- 2 In a large skillet, melt goat butter over medium-high heat. Add shrimp, season with salt and pepper, cook 2 minutes per side. Remove and set aside.
- 3 In the same pan, add garlic and red pepper flakes. Sauté 30 seconds until fragrant.
- 4 Pour in white wine, scraping up any browned bits. Let it reduce by half.
- 5 Add pasta, lemon juice, and reserved pasta water. Toss until coated.
- 6 Return shrimp to the pan, toss everything together, and top with parsley and sheep's milk parmesan.
Tips
- Don't overcook the shrimp — they'll keep cooking in the hot pasta.
- Goat butter browns beautifully and adds a slight tang.
- If you skip the wine, use a splash of chicken broth + lemon instead.