Garlic Shrimp Angel Hair Pasta (Printable Version)

Juicy shrimp and angel hair pasta combined with fresh veggies in a zesty 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 tsp red pepper flakes
13 - 1/2 cup dry white wine
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
17 - Additional lemon wedges

# Cooking Steps:

01 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini. Cook for 2-3 minutes, stirring occasionally, until slightly softened.
03 - Pour in white wine and simmer for 2 minutes. Add broth, lemon zest, and juice. Bring to a gentle boil.
04 - Add angel hair pasta, stirring to submerge. Cover and cook for 3-4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading evenly. Cover and cook for 2-3 minutes until shrimp are 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 pepper to taste.
07 - Serve immediately, topped with Parmesan cheese and extra lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time enjoying dinner instead of cleaning up.
  • The shrimp stays juicy and the pasta soaks up all that garlicky, lemony broth, so every bite tastes intentional and bright.
  • Spring vegetables make it feel fresh without requiring a farmers market trip or exotic ingredients.
  • You can have it on the table in 30 minutes, making it perfect for weeknight meals that don't feel rushed.
02 -
  • Don't walk away once you add the shrimp—they cook so fast that the difference between perfectly tender and rubbery is literally one minute, and I learned this the hard way by checking my phone.
  • Low-sodium broth is essential because it becomes your sauce, and you need to control the salt level yourself rather than having the broth make the decision for you.
  • The lemon juice goes in at the end because heat breaks down citrus acidity over time, so if you add it too early, you lose that bright, sharp punch that makes this dish sing.
03 -
  • Buy shrimp that haven't been sitting in the case for days—your nose will know, and fresh shrimp makes an enormous difference in how sweet and tender they taste.
  • Keep your broth warm in a separate pot while you cook; adding cold broth to hot pasta slows everything down and makes the timing uneven.
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