Garlic Shrimp Angel Hair Pasta (Printable version)

Juicy shrimp and angel hair pasta cooked with garlic, lemon, and fresh spring vegetables in one pan.

# 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 for serving

# How to Prepare:

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 slices. 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 lemon 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 evenly throughout the pan. Cover and cook for 2-3 minutes until shrimp turn pink and opaque and pasta reaches al dente texture.
06 - Remove from heat. Fold in baby spinach, green onions, and parsley. Season with salt and black pepper to taste.
07 - Transfer to serving bowls immediately. Top with Parmesan cheese and lemon wedges if desired.

# Expert Tips:

01 -
  • The entire meal comes together in one pot, which means minimal cleanup and maximum flavor mingling.
  • Fresh shrimp cooks in minutes, so this goes from bare counter to dinner table faster than you'd think possible.
  • That garlicky lemon sauce coats everything so beautifully that you'll be scraping the bottom of the pot.
02 -
  • Don't overcook the shrimp, because overcooked shrimp tastes like rubber and it happens faster than you think, literally within thirty seconds.
  • Adding the spinach and fresh herbs at the very end keeps them bright and fresh-tasting instead of dull and cooked down.
  • Taste the broth before adding the pasta so you can adjust seasoning early, because it's harder to fix once everything is combined.
03 -
  • Buy your shrimp from a trusted fishmonger or the seafood counter where they turn over inventory quickly, because the fresher they are, the sweeter they'll taste.
  • Keep everything prepped and ready before you start cooking, because once that pot is going, you're moving constantly and there's no time to chop garlic mid-step.
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