Garlic Shrimp Angel Hair Pasta (Printer-Friendly)

Juicy shrimp cooked with angel hair pasta and fresh vegetables in a garlic lemon sauce.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces angel hair pasta

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup snap peas, trimmed
05 - 1 cup baby spinach
06 - 1 small zucchini, sliced
07 - 1/4 cup fresh parsley, chopped
08 - 2 green onions, thinly sliced

→ Aromatics and Sauce

09 - 4 cloves garlic, minced
10 - 1/4 cup extra virgin olive oil
11 - Zest and juice of 1 lemon
12 - 1/2 teaspoon red pepper flakes, optional
13 - 1/2 cup dry white wine or vegetable broth
14 - 3 cups low-sodium chicken or vegetable broth
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - 1/4 cup grated Parmesan cheese, optional
17 - Additional lemon wedges

# Directions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini slices to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until vegetables are slightly softened.
03 - Pour dry white wine into the skillet and simmer for 2 minutes. Add broth, lemon zest, and lemon juice. Bring the mixture to a gentle boil.
04 - Add angel hair pasta to the skillet, stirring to submerge completely in the liquid. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in the shrimp, spreading them evenly throughout the skillet. Cover and cook for 2 to 3 minutes until shrimp turn pink and opaque and pasta reaches al dente texture.
06 - Remove from heat. Fold in baby spinach, green onions, and fresh parsley. Season with salt and black pepper to taste.
07 - Transfer to serving bowls immediately. Top with grated Parmesan cheese if desired and serve with additional lemon wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying your meal instead of scrubbing pans.
  • The shrimp stays tender and juicy while soaking up a bright, garlicky lemon sauce that makes even simple pasta taste like something special.
  • It comes together in 30 minutes flat, making it perfect for weeknight dinners when you're hungry but don't want to spend all evening cooking.
02 -
  • Don't overcrowd your skillet or use a pot that's too small—you need surface area for the shrimp to cook evenly and for the pasta to have room to move around without clumping.
  • The pasta continues cooking even after you remove the pan from heat, so pulling it off the stove when it's just barely al dente ensures it won't turn soft and mushy by the time you serve it.
03 -
  • Pat your shrimp dry with paper towels before adding them to the pot—any excess moisture prevents them from cooking evenly and absorbing the flavors of the sauce.
  • Don't rush the garlic blooming step; those first 60 seconds of fragrant sizzling are what separate a good dish from a truly memorable one.
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