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A vibrant dish of lemon shrimp angel hair pasta with fresh herbs.

Classic Lemon Shrimp Angel Hair Pasta

This classic lemon shrimp angel hair pasta recipe delivers a bright and flavorful dish in under 30 minutes, perfect for a quick weeknight meal or a light impressive dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz (340 g) Angel hair (capellini) pasta
  • 1 lb (450 g) Large raw shrimp, peeled & deveined
  • 2 Tbsp Olive oil (extra-virgin)
  • 3 Tbsp Unsalted butter
  • 3 cloves Fresh garlic, minced
  • 1 tsp Lemon zest (from 1 large lemon)
  • ¼ cup (60 ml) Fresh lemon juice (approximately one large lemon)
  • ¼ cup Dry white wine optional
  • ¼ cup Low-sodium chicken broth
  • ¼ tsp Crushed red pepper flakes optional
  • 2 Tbsp Fresh parsley, finely chopped
  • ¼ cup Grated Parmesan or Pecorino Romano
  • Salt & freshly cracked black pepper to taste
Garnish (Optional)
  • lemon wedges
  • extra zest
  • microgreens

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Instructions
  1. Cook pasta according to package directions in salted water.
  2. While pasta cooks, pat shrimp dry and season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink; remove from skillet and set aside.
  4. Reduce heat to medium, add butter and garlic to the skillet, and cook for 30 seconds until fragrant.
  5. Stir in lemon zest, lemon juice, white wine (if using), chicken broth, and red pepper flakes (if using) and bring to a simmer. Cook for 2-3 minutes, scraping up any browned bits from the bottom.
  6. Add cooked pasta, shrimp, and fresh parsley to the skillet. Toss to combine and coat everything in the sauce.
  7. Stir in Parmesan or Pecorino Romano cheese. Taste and adjust seasoning as needed.
  8. Serve immediately, garnished with lemon wedges, extra zest, or microgreens if desired.

Notes

For extra flavor, use a dry white wine like Pinot Grigio or Sauvignon Blanc. Adjust the amount of red pepper flakes to your spice preference.