Garlic Shrimp Angel Hair Pasta (Print View)

Mediterranean-style shrimp with angel hair pasta, fresh veggies, and a bright garlic lemon sauce in one pot.

# Components:

→ 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

# Preparation 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. 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 nearly tender consistency.
05 - Stir in shrimp, distributing evenly throughout the pan. 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 freshly ground black pepper to taste.
07 - Transfer to serving dishes immediately. Top with grated Parmesan cheese and accompany with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually enjoy dinner.
  • The shrimp stays tender while soaking up all that garlicky, lemony broth without drying out.
  • Spring vegetables keep things light and fresh, but the dish never feels like you're sacrificing flavor for health.
02 -
  • Timing is everything with shrimp, so don't wander away or get distracted during those final three minutes or you'll end up with rubber instead of tender morsels.
  • The pasta will continue absorbing liquid even after you remove the pan from heat, so slightly undercooking it in the broth keeps it from becoming mushy by the time you serve it.
03 -
  • Buy your shrimp from a fishmonger or the seafood counter if you can, and ask them to peel and devein them for you to save yourself fifteen minutes of tedious work.
  • Zest your lemon before you juice it, and if you're using a microplane, you'll get the finest, most fragrant zest that distributes beautifully throughout the broth.
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