Garlic Shrimp Angel Hair Pasta (Printable)

A vibrant dish featuring shrimp, angel hair pasta, and fresh vegetables in a fragrant garlic lemon sauce.

# What You 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

# How-To Steps:

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 Suggestions:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying your meal with the people you cooked for.
  • It's ready in 30 minutes flat, so you can feed yourself or four guests without the stress of juggling multiple pans.
  • The sauce is so silky and flavorful that even people who claim they're "not really pasta people" end up asking for seconds.
02 -
  • Don't overcook the shrimp—they go from perfectly tender to rubbery in what feels like seconds, so keep that timer close and trust your eyes.
  • The pasta will continue soaking up liquid even after you remove the pan from heat, so serve it right away if you prefer a saucier dish.
  • If your shrimp are frozen, thaw them completely and pat them dry with paper towels before cooking; wet shrimp won't brown properly and will release too much liquid into your sauce.
03 -
  • Keep the heat at medium rather than cranking it to high—a gentle, steady cook gives the pasta time to absorb flavor rather than just getting soft.
  • Taste your broth before adding it; if it's already quite salty, you'll have less room to season at the end, so adjust accordingly.
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