One-Pot Garlic Shrimp Angel Hair (Printable Version)

Juicy shrimp, delicate angel hair pasta, and fresh vegetables cooked in a garlic lemon sauce for a quick meal.

# Ingredient List:

→ 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 - Lemon wedges for serving

# How to Prepare:

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 to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until 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. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading them evenly throughout the skillet. Cover and cook for 2 to 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 - Transfer to serving bowls immediately. Top with Parmesan cheese and lemon wedges if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means you'll have minimal cleanup and more time enjoying your meal instead of scrubbing dishes.
  • The shrimp stays tender and juicy while the pasta absorbs all that garlicky, lemony broth, creating layers of flavor that taste way more complicated than they actually are.
02 -
  • Don't walk away when the shrimp is cooking—watch for the exact moment they turn pink and opaque, because two minutes more and they'll be tough and bouncy, which ruins everything you've worked for.
  • Tasting the broth before the shrimp goes in taught me that pasta absorbs salt differently than we expect, so season it lightly at first and adjust after the pasta soaks it all up.
03 -
  • Buy shrimp from a fishmonger who can tell you where they came from and peel them fresh if you ask nicely—the difference in flavor is worth five minutes of conversation.
  • Toast your garlic in the oil slowly so it gets golden and fragrant instead of burnt and bitter, which completely changes the character of the whole dish.
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