Angel Hair Pasta with Shrimp
8 ounces whole-wheat angel hair pasta
1 ½ tablespoons extra-virgin olive oil
¾ cup finely chopped yellow onion
4 large cloves garlic, thinly sliced
2 teaspoons grated lemon zest
12 ounces large peeled, deveined raw shrimp
¼ teaspoon crushed red pepper
2 tablespoons dry white wine
3 tablespoons unsalted butter, cut into pieces
¼ cup chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons lemon juice
¼ teaspoon salt
⅓ cup grated Parmesan cheese
Cook pasta in a large saucepan of boiling water according to package directions for al dente. Drain, reserving 1/2 cup cooking water. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion, garlic and lemon zest; cook, stirring often, until the onion softens, about 5 minutes.
Add shrimp and crushed red pepper; cook, stirring and turning the shrimp often, until the shrimp are just slightly translucent in the center, about 3 minutes.
Add wine; cook, stirring constantly, for 30 seconds. Add the drained pasta, the reserved 1/2 cup cooking water and butter.
Increase heat to medium-high; cook, stirring with tongs, until the sauce is creamy, 1 to 2 minutes.
Remove from heat; stir in parsley, lemon juice and salt. Divide among 4 bowls; sprinkle evenly with Parmesan. Garnish with additional parsley, if desired.