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Creamy Angel Hair Pasta with Shrimp

A luxurious and quick pasta dish featuring tender shrimp tossed in a velvety garlic-parmesan cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz angel hair pasta
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup chicken broth halal
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped
  • 1 tbsp butter

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil and cook the angel hair pasta until al dente, about 4-5 minutes.
  2. Reserve 1 cup of pasta water, drain the pasta, and set aside.
  3. Pat shrimp dry, season with salt and pepper, and sear in a large skillet with olive oil over medium-high heat until pink and opaque.
  4. Remove shrimp from the skillet and set aside.
  5. Melt butter in the same skillet, add garlic and red pepper flakes, and sauté for 30 seconds.
  6. Pour in chicken broth, scrape the bottom of the pan, and simmer for 2 minutes.
  7. Reduce heat, stir in heavy cream, and simmer until slightly thickened.
  8. Whisk in Parmesan cheese until the sauce is smooth and velvety.
  9. Stir in lemon juice and zest, then season with additional salt and pepper as needed.
  10. Toss the cooked pasta and shrimp back into the skillet with the sauce, adding reserved pasta water if necessary to reach desired consistency.
  11. Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to restore the creamy consistency.