Garlic Shrimp Angel Hair Pasta (Printable)

Juicy shrimp and delicate angel hair pasta cooked with garlic, lemon, and fresh spring vegetables.

# 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
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 for serving

# Method:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini slices to the skillet. Cook for 2 to 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 the mixture to a gentle boil.
04 - Add angel hair pasta to the broth, stirring to submerge evenly. Cover the skillet and cook for 3 to 4 minutes, stirring occasionally, until pasta reaches nearly tender texture.
05 - Stir in shrimp, distributing them evenly throughout the dish. Cover and cook for 2 to 3 minutes until shrimp turn pink and opaque and pasta achieves al dente consistency.
06 - Remove from heat. Fold in baby spinach, green onions, and parsley. Season the dish with salt and freshly ground black pepper to taste.
07 - Transfer to serving bowls immediately. Top with grated Parmesan cheese and lemon wedges if desired.

# Expert Advice:

01 -
  • Quick and easy, ready in just 30 minutes.
  • One-pot cooking minimizes cleanup.
  • Bright, fresh flavors inspired by Mediterranean cuisine.
  • Pescatarian-friendly and packed with protein and veggies.
  • Customizable with seasonal spring vegetables.
02 -
  • Use a deep skillet or Dutch oven to allow room for stirring and even cooking.
  • Trim shrimp tails for easier eating.
  • Don’t overcook the shrimp; they turn opaque and pink when done.
  • Stir the pasta occasionally to prevent sticking and ensure even cooking.
  • Adjust red pepper flakes to suit your heat preference or omit if desired.
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