Garlic Shrimp Angel Hair (Printable)

Tender shrimp and angel hair pasta meld with fresh vegetables in a fragrant garlic lemon 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 - Lemon wedges for serving

# Cooking Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini slices to the skillet. Cook for 2-3 minutes, stirring occasionally, until vegetables are 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 to the skillet, stirring to submerge evenly. Cover and cook for 3-4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading evenly throughout the skillet. 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 fresh parsley. Season with salt and black pepper to taste.
07 - Transfer to serving bowls immediately. Top with grated Parmesan cheese if desired and serve with fresh lemon wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying the food with people you care about.
  • The shrimp becomes incredibly tender while the pasta absorbs all that garlicky, lemony broth in the best possible way.
  • It tastes like spring arrived in your kitchen, bright and alive without feeling heavy or complicated.
02 -
  • Don't let the shrimp overcook or they'll turn rubbery and tight, which breaks the whole spell of this delicate dish.
  • If you add the spinach before removing from heat, it'll turn an unappealing grayish-brown, so timing that final step makes all the difference.
03 -
  • Buy shrimp the day you're cooking if possible, or thaw frozen shrimp slowly in the refrigerator rather than under warm water.
  • Don't skip the lemon zest because those bright oils add something that juice alone simply cannot deliver.
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