One-Pot Garlic Shrimp Angel Hair (Printable Version)

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

# What You 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 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 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, optional
17 - Lemon wedges

# How to Make It:

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 to the pan. Cook for 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.
03 - Pour white wine into the pan and simmer for 2 minutes. Add broth, lemon zest, and lemon juice, then bring to a gentle boil.
04 - Stir in angel hair pasta, ensuring it is submerged in liquid. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Distribute shrimp evenly throughout the pan, cover, and cook for 2 to 3 minutes until shrimp turn pink and opaque and pasta reaches al dente texture.
06 - Remove from heat and fold in baby spinach, green onions, and parsley. Season with salt and pepper to taste.
07 - Divide into bowls and serve immediately, garnished with Parmesan cheese and lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying the meal instead of scrubbing dishes.
  • The shrimp stays tender while the pasta soaks up all that garlicky, lemony broth—it's foolproof even when you're cooking on autopilot.
  • Spring vegetables scatter throughout, making it feel fresh and light despite being completely satisfying.
02 -
  • Shrimp cooks incredibly fast, and overcooked shrimp turns into rubber—err on the side of slightly underdone because carryover heat will finish the job.
  • Don't use pre-shredded Parmesan if you can help it; it's coated with anti-caking agents that make it grainy and bitter when you use it hot.
03 -
  • Buy shrimp the day you're cooking and keep it on ice until the moment it hits the pan—the fresher it is, the sweeter the final taste.
  • If the sauce looks too thin after everything is cooked, you can always finish the pasta a minute longer before adding the shrimp, since uncovered cooking evaporates more broth.
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