Garlic Shrimp Angel Hair (Printable)

Juicy shrimp, tender angel hair, fresh vegetables, and a zesty garlic lemon sauce cooked together.

# Ingredient List:

→ 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. Cook for 2 to 3 minutes, stirring occasionally, until slightly softened.
03 - Pour in white wine and simmer for 2 minutes. Add broth, lemon zest, and lemon juice, bringing to a gentle boil.
04 - Add angel hair pasta, stirring to submerge completely. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading evenly throughout the skillet. Cover and cook for 2 to 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 generously with salt and pepper to taste.
07 - Serve immediately, topped with Parmesan cheese and additional lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor since everything gets cozy together in that lemon-garlic broth.
  • The shrimp stays incredibly tender while the pasta soaks up all those Mediterranean flavors, and you get fresh vegetables without any of them turning into mush.
  • You can have dinner on the table in thirty minutes flat, which has saved me on nights when I forgot to plan ahead.
02 -
  • Don't overcrowd your skillet or the vegetables won't soften properly—if you're doubling the recipe, use two pans because everything needs room to actually cook, not just steam.
  • Shrimp cook incredibly fast, so keep an eye on them once they hit the pan because there's a very thin line between perfectly tender and rubbery, and you want them on the right side of that line.
  • Taste the broth before you serve it because every liquid is different and you might need more lemon juice or a little extra salt to make it sing.
03 -
  • Pat your shrimp completely dry before cooking because any excess moisture will create steam instead of letting them develop a little color and texture.
  • Keep a little extra broth on hand just in case your pasta absorbs more liquid than expected, so you can loosen it up rather than ending with something dried out.
  • Finish with the freshest parsley and green onions you can find because they're doing the work of making this taste like spring, not just another pasta dish.
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