Garlic Shrimp Angel Hair Pasta
This Garlic Shrimp Angel Hair Pasta is quick, flavorful, and utterly satisfying with tender shrimp and fragrant garlic in a light, bright sauce.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or tongs
- Measuring cups and spoons
Ingredients
- 8 oz angel hair pasta delicate and cooks quickly
- 1 lb shrimp peeled and deveined
- 4 cloves garlic minced
- 1/4 cup olive oil for garlic sauce
- 1/4 cup fresh parsley chopped
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1 lemon juice of lemon
Instructions
Garlic Shrimp Angel Hair Pasta: Step-by-Step Guide
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, usually about 2-3 minutes until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water for later.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the shrimp, season with salt, pepper, and red pepper flakes, and cook for 2-3 minutes on each side until they turn pink and opaque.
- Reduce the heat to low and add the cooked angel hair pasta to the skillet with the shrimp. Toss everything together, adding reserved pasta water a little at a time as needed to loosen the sauce and coat the noodles evenly.
- Squeeze the juice of one lemon over the pasta and sprinkle with chopped fresh parsley. Give the pasta one last gentle toss to combine all the flavors.
- Plate your Garlic Shrimp Angel Hair Pasta and garnish with extra parsley or a lemon wedge if desired. Enjoy this vibrant, flavorful dish while it’s warm!
Notes
- Use fresh shrimp for the best texture and flavor; thaw frozen shrimp completely before cooking.
- If angel hair pasta isn’t available, substitute with spaghetti or linguine.
- Leftovers keep well refrigerated up to 2 days; reheat gently with a splash of olive oil or water to loosen sauce.