Garlic Shrimp Angel Hair Pasta (Printable Version)

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

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz 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 & 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 over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini. Cook for 2–3 minutes, stirring occasionally, until slightly softened.
03 - Pour in white wine and simmer for 2 minutes. Add broth, lemon zest, and juice. Bring to a gentle boil.
04 - Add angel hair pasta, stirring to submerge completely. Cover and cook for 3–4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading them evenly throughout the pan. Cover and cook for 2–3 minutes until shrimp are pink and opaque and pasta reaches al dente texture.
06 - Remove from heat. Fold in baby spinach, green onions, and parsley. Season with salt and pepper to taste.
07 - Serve immediately, topped with Parmesan cheese and additional lemon wedges if desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy your dinner with whoever's at your table.
  • The whole thing comes together in thirty minutes, but tastes like you spent hours coaxing out those flavors.
  • Shrimp cooks so quickly that you can't really mess it up, even if you're juggling three other things at once.
02 -
  • Don't walk away once the shrimp hits the pan—they go from perfectly cooked to rubbery in the span of about ninety seconds, and overcooking them is the only real way to ruin this dish.
  • Taste the broth after you add the lemon and before you add the pasta; this is your last chance to adjust the seasoning and acidity, and it makes a tangible difference in the final result.
  • Angel hair pasta in broth behaves differently than pasta in salted water—it absorbs liquid faster and can turn to mush if you're not paying attention, so set a timer and trust it.
03 -
  • Buy your shrimp the day you're cooking if possible, or thaw frozen shrimp properly beforehand—rushing this step is the only way the shrimp will disappoint you.
  • Toast a pinch of the lemon zest in that hot oil before adding anything else if you want an extra layer of citrus fragrance that lingers throughout the whole dish.
Go Back