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Lemon Shrimp Angel Hair Pasta dish Overhead view

Classic Lemon Shrimp Angel Hair Pasta

This quick and elegant dish features succulent shrimp, delicate angel hair pasta, and a vibrant lemon-garlic butter sauce, perfect for a weeknight meal or special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 520 kcal

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.

Notes

For an extra burst of fresh flavor, a sprinkle of fresh Parmesan cheese can be added before serving, though it's delicious without it too.