Lemon Garlic Shrimp Pasta (Printable version)

Tender shrimp and angel hair pasta with lemon and garlic, cooked together for bright, savory notes.

# What you need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 8 oz angel hair pasta

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 cups low-sodium chicken or vegetable broth
06 - Zest and juice of 1 large lemon
07 - 2 tbsp fresh parsley, chopped

→ Dairy

08 - 2 tbsp unsalted butter
09 - 2 tbsp grated Parmesan cheese, plus more for serving

→ Pantry

10 - 2 tbsp olive oil
11 - 1/2 tsp red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

# Steps to follow:

01 - Warm olive oil and butter in a large skillet over medium heat.
02 - Add shallot and cook for 2 minutes until softened. Stir in garlic and red pepper flakes and cook for 30 seconds until fragrant.
03 - Arrange shrimp in a single layer, season with salt and pepper, and sauté 2 to 3 minutes per side until pink and cooked through. Remove and set aside.
04 - Pour in broth, lemon zest, and juice; bring to a simmer.
05 - Add angel hair pasta, stir occasionally, and cook 4 to 5 minutes until al dente and most liquid is absorbed.
06 - Return shrimp to skillet, gently toss with pasta, then stir in parsley and Parmesan. Adjust seasoning as needed.
07 - Plate immediately, garnishing with additional Parmesan and parsley if desired.

# Expert tips:

01 -
  • One skillet preparation for easy cleanup
  • Zesty lemon garlic flavor with tender shrimp
02 -
  • Add 1/4 cup (60 ml) heavy cream with the broth for a creamier sauce
  • Substitute linguine or spaghetti for angel hair if preferred adjust cooking time
03 -
  • Ensure shrimp are cooked just until pink to maintain tenderness
  • Use fresh lemon zest and juice for the brightest flavor
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