One-Pot Garlic Shrimp Angel Hair (Printable)

Juicy shrimp and angel hair pasta melded with fresh vegetables in a zesty garlic lemon sauce.

# What You Need:

→ 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
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

# Directions:

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 pan. 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. Bring mixture to a gentle boil.
04 - Add angel hair pasta, stirring to submerge evenly. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading them evenly throughout the pan. 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 black pepper to taste.
07 - Transfer to serving plates immediately. Top with grated Parmesan cheese and additional lemon wedges if desired.

# Expert Suggestions:

01 -
  • It's genuinely one pot, which means minimal cleanup when you're already tired from the day.
  • The shrimp cooks so quickly that you can't mess it up, and the pasta gets tender while soaking up all the sauce.
  • Spring vegetables stay crisp-tender instead of turning to mush, which somehow makes the whole thing feel fresher.
02 -
  • Don't skip the mincing of garlic and use a microplane or zester for the lemon zest—these small things create the difference between good and truly delicious.
  • Shrimp are done the moment they turn pink; even thirty seconds too long and they'll be tough, so watch them carefully in that final step.
03 -
  • Use a deep skillet or Dutch oven rather than a regular shallow pan—the extra depth keeps everything from boiling over and makes stirring easier.
  • Keep your lemon at room temperature and roll it gently before cutting; you'll get more juice and the oils stay bright.
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