Garlic Shrimp Angel Hair (Printable Version)

Juicy shrimp and angel hair pasta mingle with fresh vegetables and a bright 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

# How to Make It:

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 to the pan. Cook for 2 to 3 minutes, stirring occasionally, until vegetables are slightly softened.
03 - Pour in white wine and allow to simmer for 2 minutes. Add broth along with lemon zest and juice. Bring to a gentle boil.
04 - Add angel hair pasta to the broth, stirring to submerge completely. Cover the pan and cook for 3 to 4 minutes, stirring occasionally, until pasta reaches nearly tender texture.
05 - Stir in shrimp and distribute evenly throughout the pan. Cover and cook for 2 to 3 minutes until shrimp turn pink and opaque and pasta reaches al dente consistency.
06 - Remove from heat. Fold in baby spinach, green onions, and parsley. Season with salt and black pepper to taste.
07 - Transfer to serving bowls immediately. Top with grated Parmesan cheese and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying dinner.
  • The shrimp cook so quickly that you can have restaurant-quality seafood pasta on the table before most delivery would arrive.
  • It's light enough for spring but feels fancy enough to serve when people are coming over.
02 -
  • Don't walk away once the shrimp hits the pan—they cook so fast that two minutes too long turns them from tender to tough, and there's no fixing that.
  • The pasta will continue absorbing liquid even after you remove the pan from heat, so if it looks slightly too wet when you first pull it off the stove, that's actually perfect.
03 -
  • Toast some fresh breadcrumbs in a little olive oil and scatter them on top—it adds a texture that people can't quite identify but absolutely crave.
  • Have your ingredients prepped and within arm's reach before you start cooking; once you begin, everything moves quickly and there's no time to hunt for the lemon squeezer.
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