Garlic Shrimp Angel Hair (Printable)

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

# 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 minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Add cherry tomatoes, snap peas, and zucchini, cooking for 2 to 3 minutes while stirring occasionally until slightly softened.
02 - Pour in dry white wine and simmer for 2 minutes. Add broth, lemon zest, and lemon juice. Bring the mixture to a gentle boil.
03 - Add angel hair pasta to the skillet, stirring to submerge it completely in the liquid. Cover and cook for 3 to 4 minutes, stirring occasionally, until the pasta is nearly tender.
04 - Stir in the shrimp, distributing them evenly throughout the skillet. Cover and cook for another 2 to 3 minutes until the shrimp are pink and opaque and the pasta reaches al dente texture.
05 - Remove from heat. Fold in baby spinach, green onions, and chopped parsley. Season the entire dish with salt and freshly ground black pepper to taste.
06 - Transfer to serving bowls immediately. Top with grated Parmesan cheese and lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time enjoying dinner.
  • The sauce coats every strand of pasta because the shrimp and vegetables release their own subtle flavors right into the broth.
  • It feels fancy enough to serve guests but casual enough to throw together on a Tuesday night.
02 -
  • Don't let the pasta fully cook in the box timing—it finishes cooking in the broth, and that's where the real texture comes together.
  • If your shrimp are huge, consider cutting them in half so they cook evenly and don't leave you with some that are rubbery while others are barely done.
  • Taste before serving because the saltiness will depend on your broth and how much liquid reduced during cooking.
03 -
  • Buy the best quality shrimp you can find or afford—they make an actual difference in how sweet and tender they are when cooked.
  • Don't skip toasting that garlic in oil for a minute; it transforms from raw and sharp to sweet and mellow, which is what gives the whole dish its character.
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