Garlic Shrimp Angel Hair Pasta (Printable)

Mediterranean-inspired dish with shrimp, angel hair pasta, fresh vegetables, and a zesty garlic lemon sauce.

# What You 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 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 - Lemon wedges

# How-To Steps:

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 while stirring occasionally until vegetables begin to soften.
03 - Pour in white wine 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 skillet, stirring to ensure it is submerged. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta reaches nearly tender consistency.
05 - Stir in shrimp and spread evenly across the skillet. 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 parsley. Season with salt and black pepper to your preference.
07 - Transfer to serving bowls immediately and top with Parmesan cheese and lemon wedges if desired.

# Expert Suggestions:

01 -
  • One pot means one dish to wash, which honestly matters on a Tuesday night when you're already tired.
  • Those shrimp turn perfectly pink in minutes, giving you restaurant-quality protein without the fuss or the guilt.
  • The lemon and garlic create this intoxicating smell that fills your whole kitchen and makes everyone think you've been cooking for hours.
  • Spring vegetables stay bright and crisp, not mushy, because everything times out just right.
02 -
  • Don't skip the lemon zest step—it's the difference between good seafood pasta and the kind you keep thinking about three days later.
  • If your shrimp are extra large, check them at two minutes instead of three; overcooked shrimp becomes rubbery and no amount of lemon can fix that.
03 -
  • Buy your shrimp the same day you plan to cook—fresh shrimp make a noticeable difference in texture and sweetness.
  • If you're nervous about timing, cook the pasta for three minutes first before adding the shrimp, then add the shrimp and give everything another two minutes; slightly softer pasta is better than overcooked shrimp.
Go Back