Garlic Shrimp Angel Hair (Print out)

Juicy shrimp and angel hair pasta tossed with fresh vegetables in a bright 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 & 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.
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. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading evenly. 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 with salt and pepper to taste.
07 - Divide among bowls and serve immediately, topped with Parmesan cheese and lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in a single pot, which means less cleanup and more time enjoying dinner with people who matter.
  • The shrimp turns perfectly pink while the pasta soaks up all that garlicky, lemony broth, making every bite taste intentional.
  • Fresh spring vegetables keep it light and colorful, yet it feels substantial enough to satisfy even hungry appetites.
02 -
  • Don't let the shrimp cook for a second longer than needed or they'll turn rubbery and small, which I learned the hard way by stepping away for just a moment too long.
  • The pasta continues cooking slightly after you remove the pan from heat, so pull it off the flame when it's just shy of al dente and it will reach perfect texture as everything rests.
  • Taste the broth before adding pasta because if it's already too salty, you've got nowhere to go, so start with low-sodium and adjust from there.
03 -
  • Buy shrimp the day you plan to cook if possible, and if you must buy ahead, keep them on ice in the coldest part of your refrigerator because that brief window between thawed and cooking makes a huge difference in texture.
  • Mise en place matters here more than usual because once you start cooking, things move quickly, so chop and measure everything before you heat the oil.
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