Shrimp Scampi Angel Hair Pasta with Lemon and Pine Nuts

Bring a large pot of salted water to a boil over high heat, then add the angel hair pasta and cook according to package directions until al dente.

While the pasta cooks, heat the shrimp scampi package (with its garlic and butter flavor) in a large skillet over medium-high heat, stirring occasionally.

Add the lemon zest and lemon juice to the shrimp mixture, stirring well to combine.

Drain the cooked pasta, reserving ½ cup of the pasta cooking water.

Add the drained pasta to the shrimp skillet, tossing gently to coat with the garlic butter and lemon sauce, adding reserved pasta water a little at a time if needed to achieve a light, silky consistency.

Stir in the roughly chopped fresh flat-leaf parsley, then taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.

Divide the pasta among four serving bowls or plates, then top each portion with the toasted pine nuts and serve immediately.