Garlic Shrimp Angel Hair Pasta (Printable)

Juicy shrimp, tender angel hair, and fresh vegetables cooked in a fragrant garlic-lemon sauce.

# Ingredient List:

→ 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 - 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 sliced zucchini to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until vegetables are slightly softened.
03 - Pour dry white wine into the skillet and simmer for 2 minutes. Add broth, lemon zest, and lemon juice, then bring to a gentle boil.
04 - Add angel hair pasta to the broth, stirring to submerge evenly. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir shrimp into the pasta mixture, spreading them evenly throughout. Cover and cook for 2 to 3 minutes until shrimp turn pink and opaque and pasta reaches al dente texture.
06 - Remove from heat and fold in baby spinach, green onions, and fresh parsley. Season with salt and pepper to taste.
07 - Transfer to serving bowls immediately and top with grated Parmesan cheese and lemon wedges if desired.

# Expert Tips:

01 -
  • The entire meal cooks in one pot, which means fewer dishes and more time enjoying your food instead of washing up.
  • Fresh spring vegetables and tender shrimp make it feel light and restaurant-quality, but it's genuinely this easy to pull off at home.
  • That lemon-garlic broth is addictive and transforms simple pasta into something you'll crave on repeat.
02 -
  • Don't add the spinach and fresh herbs until the very end, after you've removed the pan from heat—they wilt perfectly from the residual warmth and keep their bright color and fresh taste.
  • If your broth isn't flavorful on its own, this dish won't be either, so taste it before you start and choose one you'd actually drink.
  • The lemon is essential, not optional—it's what prevents this from tasting flat and one-dimensional.
03 -
  • Use low-sodium broth because you'll be reducing it slightly and concentrating the salt, making it easy to oversalt if you start with regular broth.
  • Don't crowd the pan when adding the shrimp—give them space to cook evenly, and resist the urge to stir constantly or they'll break apart.
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