Why Make This Recipe
You will love this Lemon Shrimp Angel Hair Pasta. It is full of fresh taste. It cooks fast, so it’s good for busy weeknights. It is light so you feel good after eating it. It looks good enough for guests. You can also change it to fit what you like.
How to Make Lemon Shrimp Angel Hair Pasta
This recipe shows you how to make a delicious Lemon Shrimp Angel Hair Pasta. You will cook angel hair pasta, then quickly cook shrimp with garlic and shallots. You will make a bright lemon sauce and mix everything together.
Ingredients of Lemon Shrimp Angel Hair Pasta
- Protein:
- Fresh shrimp (peeled, deveined, tails on or off)
- Pasta:
- Angel hair pasta
- Aromatics:
- Garlic cloves
- Shallots (or yellow onion)
- Citrus:
- Fresh lemons (zest and juice)
- Fats:
- Good quality olive oil
- Unsalted butter
- Herbs:
- Fresh parsley
- Fresh dill (optional)
- Seasoning:
- Salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- Liquid:
- Vegetable broth OR reserved pasta water
- Reserved pasta water
Directions of Lemon Shrimp Angel Hair Pasta
#### Step 1: Prepare Your Ingredients
Chop garlic, shallots, and parsley. Zest and juice lemons. Pat shrimp dry and season with salt and pepper.
#### Step 2: Cook the Pasta
Boil water and cook angel hair pasta until it is al dente (still a little firm). Save some pasta water before you drain the pasta.
#### Step 3: Sauté the Aromatics and Shrimp
Heat olive oil and butter in a large skillet. Cook garlic and shallots until they smell good. Add shrimp and cook until they are pink and not clear anymore.
#### Step 4: Build the Sauce
Pour in vegetable broth to clean the pan. Stir in lemon juice, lemon zest, and red pepper flakes (if you use them). Add saved pasta water to make a smooth sauce.
#### Step 5: Combine and Finish
Toss the cooked angel hair pasta with the sauce and shrimp. Stir in fresh parsley and other herbs. Taste and add more salt, pepper, or lemon if needed.
How to Serve Lemon Shrimp Angel Hair Pasta
Serve this pasta with crusty garlic bread. A simple green salad on the side is also good. You can also add roasted asparagus or broccolini.
How to Store Lemon Shrimp Angel Hair Pasta
Store leftover Lemon Shrimp Angel Hair Pasta in an airtight container in the refrigerator for up to 2 days. It tastes best fresh.
Tips to Make Lemon Shrimp Angel Hair Pasta
- Do not overcook the shrimp: Shrimp cooks fast. Take it out of the pan as soon as it turns pink. This keeps it soft.
- Cook pasta al dente: Angel hair pasta can get mushy easily. Cook it as the package says and check it often.
- Use fresh lemons: Store-bought lemon juice will not give the same bright taste.
- Saved pasta water is important: It helps make the sauce thick and smooth.
- Taste and adjust: Always taste your sauce before serving. Add more salt, pepper, or lemon if you need to.
Variation
- For a richer sauce: You can stir in a few spoonfuls of heavy cream or a dollop of mascarpone at the end.
- Add vegetables: Cook asparagus, cherry tomatoes, or spinach with the shrimp.
- Change the herbs: Try fresh chives, basil, or oregano.
- Make it spicier: Add more red pepper flakes or a little cayenne pepper.
- Gluten-Free: Use your favorite gluten-free angel hair pasta.
FAQs
#### Q1: Can I make Lemon Shrimp Angel Hair Pasta ahead of time?
This dish tastes best fresh. However, you can cook the pasta and shrimp separately. Then mix them with the sauce right before you eat. You can also make the sauce one day before and warm it up gently.
#### Q2: What kind of shrimp is best for Lemon Shrimp Angel Hair Pasta?
I suggest using medium-sized shrimp (21/25 count). If you use frozen shrimp, make sure they are fully thawed. Pat them very dry before cooking to get a good sear. This size works well with the thin angel hair pasta.
#### Q3: I do not have vegetable broth. What can I use instead?
Water works fine as a substitute for vegetable broth. You can also use a splash of apple cider vinegar mixed with water for a similar tangy taste.
Classic Lemon Shrimp Angel Hair Pasta
Equipment
- Large pot
- Large skillet or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Protein
- 1 lb Fresh shrimp (peeled, deveined, tails on or off)
Pasta
- 12 oz Angel hair pasta
Aromatics
- 4 cloves Garlic cloves minced
- 1 shallot Shallot finely diced (or 1/4 cup yellow onion, finely diced)
Citrus
- 2 lemons Fresh lemons (zest of 1 lemon, juice of 2 lemons)
Fats
- 2 tbsp Good quality olive oil
- 3 tbsp Unsalted butter
Herbs
- 1/4 cup Fresh parsley chopped
- 1 tbsp Fresh dill chopped (optional)
Seasoning
- 1 tsp Salt (plus more to taste)
- 1/2 tsp Freshly ground black pepper (plus more to taste)
- 1/2 tsp Red pepper flakes (optional, for heat)
Liquid
- 1/2 cup Vegetable broth OR reserved pasta water
- 1/2 cup Reserved pasta water (from cooking the pasta)
Instructions
Prepare Your Ingredients
- Chop garlic, shallots, and parsley; zest one lemon and juice both. Pat shrimp dry and season them with salt and pepper.
Cook the Pasta
- Bring salted water to a boil, cook angel hair pasta to al dente according to package directions. Reserve about 1 cup of starchy pasta water before draining the pasta.
Sauté the Aromatics and Shrimp
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat, then sauté minced garlic and diced shallots for 1-2 minutes until fragrant. Add seasoned shrimp, cook 2-3 minutes per side until pink and opaque, then remove and set aside.
Build the Sauce
- Add the remaining 2 tbsp butter to the skillet, then deglaze the pan with vegetable broth or reserved pasta water, scraping up browned bits. Stir in lemon juice, zest, red pepper flakes (if using), and 1/2 cup reserved pasta water, then simmer gently for 2-3 minutes to reduce and thicken slightly.
Combine and Finish
- Add the cooked angel hair pasta back into the skillet with the sauce and toss gently to coat evenly. Return the cooked shrimp to the pan, stir in fresh parsley and dill (if using), then taste and adjust seasoning.
Serve
- Serve immediately, optionally with crusty garlic bread and a simple green salad.