One-Pot Garlic Shrimp Angel Hair (Print Version)

Juicy shrimp and tender angel hair mingle with fresh spring vegetables in a 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 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 to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.
03 - Pour in white wine and let simmer for 2 minutes. Add broth, lemon zest, and lemon juice. Bring to a gentle boil.
04 - Add angel hair pasta to the skillet, stirring to ensure it is submerged in liquid. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, distributing them evenly throughout. Cover and cook for another 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 fresh parsley. Season with salt and black pepper to taste.
07 - Serve immediately while hot, topped with grated Parmesan cheese and fresh lemon wedges if desired.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying dinner with people you care about.
  • The shrimp stays tender and juicy while the pasta soaks up this lemony, garlicky broth that tastes way more complicated than it actually is.
  • Fresh vegetables keep it light and springy, so you don't feel weighed down after eating.
02 -
  • Don't overcrowd the pan when sautéing vegetables early on—give them space to actually cook rather than steam, which changes the whole flavor profile.
  • The moment your shrimp turn from translucent to opaque and pink, stop cooking them, or they'll toughen up and you'll be disappointed in yourself.
03 -
  • Make sure your pan is truly large and deep—a shallow skillet will cause pasta to overflow and sauce to splash everywhere, which is annoying and wasteful.
  • Pat your shrimp completely dry before they go in the pot, because moisture is the enemy of that perfect tender texture.
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