Garlic Shrimp Angel Hair (Printable Version)

Juicy shrimp and angel hair pasta combine with garlic, lemon, and fresh veggies for a vibrant, easy Mediterranean dish.

# 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 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

# How to Make It:

01 - In a large deep skillet or Dutch oven, heat olive oil 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. Cook for 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.
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 texture.
05 - Stir in shrimp, distributing evenly throughout the pot. Cover and cook for 2 to 3 minutes until shrimp turn pink and opaque, and pasta reaches al dente consistency.
06 - Remove from heat. Fold in baby spinach, green onions, and fresh parsley. Season with salt and black pepper to taste.
07 - Divide among serving bowls. Top with grated Parmesan cheese if desired and serve with fresh lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying dinner instead of scrubbing pans.
  • The shrimp and pasta finish at exactly the same moment, so you get perfectly tender noodles with juicy, just-cooked shrimp every single time.
  • Spring vegetables soften into the broth while staying bright and slightly crisp, giving you that fresh-from-the-market feeling even on busy weeknights.
02 -
  • Shrimp cooks in about 90 seconds per side at a proper simmer, so if you're not watching the clock closely you'll miss that sweet spot between perfectly cooked and rubbery, which is actually why this one-pot method works so well.
  • The pasta will continue absorbing broth even after you remove the pan from heat, so if your first taste seems a tiny bit soupy, give it 30 seconds and taste again before adding more seasoning.
  • Don't use pre-minced garlic in a jar because it tastes stale and bitter, and this dish lives and dies by the brightness of fresh garlic hitting hot oil.
03 -
  • Use low-sodium broth and taste before adding salt at the end because different brands vary wildly, and you want to be the one in control of how salty your dinner gets.
  • Keep the lemon at room temperature and zest it before you juice it, because a warmer lemon gives you more juice and the zest comes off easier.
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