Garlic Shrimp Angel Hair (Printable)

Juicy shrimp and tender angel hair combine with fresh veggies in a vibrant garlic lemon sauce.

# What You’ll Need:

→ 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

# How-To Steps:

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 to the broth, stirring to submerge evenly. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta approaches al dente 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 chopped parsley. Season with salt and black pepper to taste.
07 - Serve immediately in bowls, topped with grated Parmesan cheese and lemon wedges as desired.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means fewer dishes to wash and more time to actually enjoy your food.
  • The shrimp and pasta cook together, soaking up a broth that tastes like you've been simmering it all day.
  • It's flexible enough to swap vegetables based on what's in your crisper drawer.
  • The entire meal comes together in under 30 minutes without feeling rushed or compromised.
02 -
  • Don't overcrowd your skillet—a large, deep one is essential so the pasta cooks evenly and the shrimp have space to turn pink without steaming.
  • The broth will seem like a lot at first, but the pasta drinks it up quickly, so trust the recipe and resist the urge to add more water halfway through.
  • Shrimp overcooks in seconds, so keep an eye on them the moment they hit the pan—pink and opaque is your target, not gray and curled.
03 -
  • Buy shrimp that still have a slight translucence to them—once they're fully pink at the seafood counter, you're already partway through cooking them and they'll overdo in your pan.
  • Don't stir the pasta too much once it's in the broth or you'll release extra starch and end up with a gluey sauce instead of silky.
  • If you're not using wine, don't just add more broth—use vegetable broth and add an extra squeeze of lemon juice or a splash of vinegar to get that depth.
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