Garlic Shrimp Angel Hair Pasta (Print view)

Juicy shrimp and delicate angel hair pasta meld with fresh veggies in a vibrant garlic-lemon sauce.

# What You'll 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

# Cooking Steps:

01 - Heat olive oil in a large deep skillet 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 vegetables are slightly softened.
03 - Pour in white wine and simmer for 2 minutes. Add broth, lemon zest, and lemon juice. Bring to a gentle boil.
04 - Add angel hair pasta, stirring to submerge completely. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta reaches near-tender consistency.
05 - Stir in shrimp, distributing evenly throughout the skillet. Cover and cook for 2 to 3 minutes until shrimp turn pink and opaque and pasta achieves al dente texture.
06 - Remove from heat. Fold in baby spinach, green onions, and parsley. Season with salt and pepper to taste.
07 - Transfer to serving bowls immediately. Top with Parmesan cheese and lemon wedges if desired.

# Expert Ideas:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum time with your guests instead of the sink.
  • Fresh spring vegetables stay tender-crisp while the shrimp cooks to perfection—there's a real magic to timing this right.
  • The lemon and garlic sauce does the heavy lifting, making you taste like you've been cooking all day when really you've barely broken a sweat.
02 -
  • Don't add the shrimp until the very end—they cook in minutes, and waiting until your pasta is nearly done means they won't turn into rubber while everything else finishes.
  • Taste the broth before you add the pasta; it should taste good to you, because it becomes your sauce and you can't fix it once the pasta absorbs it all.
03 -
  • If your pasta finishes cooking before the shrimp are done, remove it from heat and let it sit covered—it won't turn mushy, and you'll have better control over the final texture.
  • Buy shrimp from a good source and cook them the same day if possible; frozen shrimp work too, but thaw them gently in the fridge overnight and pat them dry before cooking so they brown properly.
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