One-Pot Garlic Shrimp Angel Hair (Printable Version)

Juicy shrimp and tender angel hair pasta cooked with fresh vegetables in a fragrant garlic lemon sauce.

# Ingredient List:

→ 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 for serving

# Directions:

01 - Heat olive oil in a large deep skillet 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, bringing to a gentle boil.
04 - Add angel hair pasta and stir to submerge. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, distributing evenly throughout. 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 pepper to taste.
07 - Serve immediately, topped with Parmesan cheese and lemon wedges if desired.

# Expert Advice:

01 -
  • It's genuinely done in thirty minutes, which means weeknight dinners stop feeling impossible.
  • Everything cooks in one pot, so you spend less time on cleanup and more time actually enjoying what you made.
  • The shrimp stays so tender and the pasta soaks up all that briny, lemony, garlicky goodness—it's the kind of thing that tastes way fancier than it actually is.
02 -
  • Don't crowd the pan when the shrimp first goes in—if your skillet is too small, cook them in two batches instead, because shrimp needs space to cook evenly and not steam itself rubbery.
  • The pasta will continue absorbing liquid after you finish cooking, so if it seems a little loose when you plate it, that's actually perfect—it'll tighten up as it sits, unlike pasta that starts too thick.
03 -
  • If your shrimp are still a little frozen in the middle when you pull them from the package, pat them dry before cooking—any moisture turns to steam and keeps them from browning properly, which means less flavor.
  • Let the finished dish rest for two minutes before serving, because the pasta is still absorbing liquid and everything will taste more cohesive if you give it that small grace period.
Go Back