Garlic Shrimp Angel Hair Pasta (Printable)

Juicy shrimp with angel hair pasta, fresh vegetables, and a zesty garlic lemon sauce for a bright Mediterranean meal.

# What You'll 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 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini. Cook for 2 to 3 minutes, stirring occasionally, until slightly softened.
03 - Pour in white wine and let simmer for 2 minutes. Add broth, lemon zest, and juice. Bring to a gentle boil.
04 - Add angel hair pasta, stirring to submerge. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading them evenly. Cover and cook for another 2 to 3 minutes until shrimp are pink and opaque and pasta is al dente.
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 extra lemon wedges if desired.

# Expert Hints:

01 -
  • One pot means minimal cleanup, which somehow makes the meal taste even better when you're tired.
  • The shrimp cooks in the same broth as the pasta, making every bite tender and infused with flavor without extra effort.
  • Fresh vegetables and lemon keep it light and bright, perfect for when you want something satisfying but not heavy.
02 -
  • Don't rinse your shrimp after deveining if you want them to brown slightly and develop flavor; the surface moisture will prevent that, and you'll miss something special.
  • The pasta will continue absorbing liquid even after you take the pan off heat, so if it looks slightly soupy when you plate it, that's actually perfect.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking; once you begin, everything moves quickly and you won't want to scramble for the zucchini or green onions.
  • Taste the broth early and adjust the salt before you add the shrimp, since both the broth and the Parmesan contribute saltiness and it's easier to season as you go.
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