Lemony Garlic Shrimp with Pasta

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.

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.

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.