Garlic Shrimp Angel Hair Pasta (Print)

Juicy shrimp and tender angel hair tossed with spring vegetables in a zesty garlic lemon sauce.

# Components:

→ 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 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add 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 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 evenly. Cover and cook for 2 to 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 parsley. Season with salt and pepper to taste.
07 - Serve immediately, topped with Parmesan cheese and extra lemon wedges if desired.

# Expert Advice:

01 -
  • Quick and easy with only 15 minutes of prep and 15 minutes of cooking
  • Minimal cleanup with everything cooked in one pot
  • Packed with fresh spring vegetables like snap peas, zucchini, and cherry tomatoes
  • Light yet satisfying pescatarian meal perfect for weeknight dinners
  • Bursting with bright garlic and lemon flavors that feel both fresh and comforting
02 -
  • Use large, high-quality shrimp for the best texture and flavor—wild-caught if possible
  • Don't skip the white wine; it adds depth, but vegetable broth works in a pinch
  • Stir the pasta frequently in the first minute to prevent it from sticking together
  • Add the spinach at the very end so it wilts but retains its bright green color
  • Taste and adjust seasoning before serving—a pinch of salt can make all the difference
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