Shrimp With Angel Hair Pasta​ Recipe

This shrimp with angel hair pasta is one of those no-stress meals that feels a little special without trying too hard. It’s packed with garlic, lemon, parmesan, and fresh herbs — super quick, super tasty. Great for weeknights when you want real food but don’t want to be in the kitchen forever.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: buttery, zesty, herby
• Great for: weeknight dinners, quick date night, light comfort food

Why I Like This Recipe

Honestly? I was starving, had a lemon, some shrimp, and half a box of angel hair I forgot I bought. This came together faster than I expected — like, the pasta barely had time to cook before the shrimp were done. Garlic + butter + lemon juice + parmesan = one of those combos that never lets you down. Fresh herbs definitely take it up a notch, but even without, still so solid.

Ingredients

• 1¼ lbs shrimp (peeled + deveined)
• 12 oz dry angel hair pasta
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• Salt and black pepper, to taste
• 3 garlic cloves, minced
• 1½ tsp lemon zest
• 3 tbsp lemon juice
• 3 tbsp chopped fresh basil
• 3 tbsp chopped fresh parsley
• ½ cup finely shredded parmesan

How To Make Shrimp With Angel Hair Pasta

1. Cook the pasta: Angel hair cooks fast — about 4 minutes. Salt your water and boil the pasta. Save ½ cup of the pasta water before draining.
2. Sauté the shrimp: In a big skillet, melt the butter with olive oil over medium-high. Add shrimp, season with salt and pepper, and cook 2 mins.
3. Add garlic: Toss in the garlic and stir. Let it go for another 1–2 mins till shrimp are pink and cooked through.
4. Bring it all together: Add the drained pasta, a splash of pasta water (start with ⅓ cup), lemon zest, and lemon juice. Toss it all around to coat.
5. Finish + serve: Stir in chopped basil + parsley, saving a bit for topping. Sprinkle parmesan on top. Done.

Tips for Success

• Start the pasta last — it cooks fast
• Don’t skip the pasta water, it pulls the sauce together
• Use real lemon juice, not the bottled stuff
• Fresh herbs are key — skip the dried ones
• Grate your own parmesan if you can — it melts better

Storage and Reheating

• Fridge: Store leftovers in a sealed container for up to 2 days. Eat it sooner rather than later — shrimp doesn’t love sitting around.
• Microwave: Short bursts, low power. Add a little water or lemon juice to loosen it up.
• Stovetop: Best option. Warm in a skillet with a bit of butter or olive oil on low heat.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yep. Just thaw them first so they cook evenly.
• What if I don’t have angel hair?
  Spaghetti or linguine work too. Just adjust cooking time.
• Is this super lemony?
  Not overwhelming. The lemon just brightens it up — feel free to add more if that’s your thing.
• Can I skip the parmesan?
  You can, but it definitely adds a nice salty richness.
• Can I add veggies?
  Totally. Spinach, zucchini, or even cherry tomatoes would go great in here.

Common Mistakes and How to Dodge Them

• Pasta overcooked: Angel hair goes soft fast. Keep a close eye or it’ll go mushy.
• Shrimp get rubbery: Cook them just till they turn pink — they finish fast, like 3–4 mins tops.
• Garlic burns: Add it after the shrimp’s been in the pan for a bit. Burned garlic = bitter sauce.
• Not saving pasta water: It’s your secret weapon for making the sauce silky instead of dry.
• Using dried herbs: Fresh basil + parsley = flavor. Dried just doesn’t work the same in this one.

Nutrition Facts (Per Serving)

• Calories: 551 kcal
• Total Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 313mg
• Sodium: 300mg
• Potassium: 295mg
• Total Carbohydrate: 53g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 36g