Save to Pinterest A vibrant, zesty pasta dish featuring tender shrimp, fresh lemon, and a garlicky sauce—all prepared in a single skillet for easy cleanup and maximum flavor.
This dish quickly became a weeknight favorite thanks to its fresh ingredients and simple preparation.
Ingredients
- Seafood: 1 lb (450 g) large shrimp peeled and deveined
- Pasta: 8 oz (225 g) angel hair pasta
- Vegetables & Aromatics: 4 cloves garlic minced 1 small shallot finely chopped 2 cups (480 ml) low-sodium chicken or vegetable broth Zest and juice of 1 large lemon 2 tbsp fresh parsley chopped
- Dairy: 2 tbsp unsalted butter 2 tbsp grated Parmesan cheese plus more for serving
- Pantry: 2 tbsp olive oil 1/2 tsp red pepper flakes (optional) Salt and freshly ground black pepper to taste
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Instructions
- Heat Oil and Butter:
- Heat the olive oil and butter in a large skillet over medium heat.
- Cook Aromatics:
- Add the shallot and cook for 2 minutes until softened. Stir in the garlic and red pepper flakes cook for 30 seconds until fragrant.
- Cook Shrimp:
- Add the shrimp in a single layer. Season with salt and pepper. Sauté for 23 minutes per side until pink and just cooked through. Remove shrimp from skillet and set aside.
- Simmer Broth:
- Pour in the chicken or vegetable broth lemon zest and lemon juice. Bring to a simmer.
- Cook Pasta:
- Add the angel hair pasta to the skillet. Cook stirring occasionally until pasta is al dente and most liquid is absorbed 45 minutes.
- Combine and Finish:
- Return cooked shrimp to the skillet and toss gently to combine. Stir in parsley and Parmesan. Adjust seasoning to taste.
- Serve:
- Serve immediately garnished with extra Parmesan and more parsley if desired.
Save to Pinterest Family gatherings always get a little brighter when this pasta makes an appearance at the table.
Notes
For a creamier sauce add 1/4 cup (60 ml) heavy cream with the broth. Substitute linguine or spaghetti for angel hair if preferred adjust cooking time. Pairs well with a crisp Sauvignon Blanc or Pinot Grigio.
Required Tools
Large skillet (12-inch recommended) Tongs Microplane or zester Chefs knife Cutting board
Allergen Information
Contains shellfish (shrimp) dairy (butter Parmesan) and wheat (pasta). For gluten-free Use gluten-free pasta. Always check labels for potential allergens.
Save to Pinterest This one-skillet pasta is perfect for busy nights when you want a quick yet flavorful meal.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, linguine or spaghetti can be used as substitutes. Just adjust the cooking time accordingly so the pasta cooks to al dente.
- → How do I prevent the shrimp from overcooking?
Sauté shrimp just until pink and opaque, about 2–3 minutes per side, then remove from the skillet and add back later to finish cooking gently.
- → What can I add to make the sauce creamier?
Incorporate 1/4 cup of heavy cream into the broth before simmering to create a richer, creamier sauce.
- → Is this dish suitable for a gluten-free diet?
Yes, swap regular pasta for gluten-free pasta to make it gluten-free while keeping the flavors intact.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and seafood notes beautifully.
- → Can I adjust the heat level in this dish?
Yes, the recipe includes red pepper flakes which can be added or omitted to control the spice according to your taste.
