Description
This Angel Hair Pasta with Shrimp recipe offers a deliciously creamy and tangy pasta dish featuring perfectly cooked shrimp, a flavorful white wine and lemon sauce, fresh spinach, sundried tomatoes, and Parmesan cheese. Ready in just 25 minutes, this Mediterranean-inspired meal is ideal for quick weeknight dinners or entertaining guests.
Ingredients
Pasta
- 1 lb angel hair pasta
- 1/2 cup reserved pasta water (may not use all of it)
Shrimp & Seasonings
- 32 oz shrimp (raw, peeled and deveined)
- Salt (to taste)
- Black pepper (to taste)
Fats & Oils
- 2 tablespoons sundried tomato oil (or olive oil, divided)
- 4 tablespoons butter (divided)
Aromatics & Thickener
- 4 cloves garlic (minced)
- 1/2 cup flour
Liquids
- 1/2 cup dry white wine (sauvignon blanc, pinot grigio, etc.)
- 1 cup chicken broth (or stock)
- 1/4 cup lemon juice (about 1 lemon, depending on juiciness)
Vegetables & Herbs
- Lemon zest (from one lemon)
- 3 cups spinach (fresh, baby, chopped)
- 1/4 cup sundried tomato (sliced)
- 1/2 cup basil (fresh, chiffonade)
Dairy
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated + more for serving if desired)
Instructions
- Cook pasta: Bring a large pot of water to a rolling boil. Add salt and cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta, rinse with cold water to stop cooking, and set aside.
- Heat skillet and fats: Heat a large deep skillet over medium heat. Add half of the sundried tomato oil and half of the butter.
- Cook shrimp: Pat shrimp dry with paper towels if needed. Season both sides with salt and black pepper. Add shrimp to the skillet and cook, browning each side for about 1-2 minutes, until shrimp turn pink and are cooked through.
- Sauté garlic: Remove shrimp from skillet and set aside. Add minced garlic to the skillet and sauté for 2-3 minutes, stirring frequently to prevent burning and release the garlic’s aroma.
- Create roux: Add remaining oil and butter to the skillet. Stir in flour and cook for 2 minutes to form a roux, which will thicken the sauce.
- Deglaze and build sauce: Turn off the heat and gradually pour in white wine, chicken broth, lemon juice, and lemon zest, whisking constantly to deglaze the pan and avoid lumps. Turn heat back to medium-low and stir until the sauce thickens slightly.
- Add spinach: Stir in chopped spinach and simmer until wilted, about 2-3 minutes.
- Finish sauce: Add sundried tomatoes, heavy cream, and grated Parmesan cheese. Continue to simmer gently until the sauce is warmed through and the cheese has melted, creating a creamy consistency.
- Adjust sauce consistency: If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
- Combine shrimp and pasta: Return cooked shrimp to the skillet along with the cooked angel hair pasta. Simmer just until everything is warmed through, about 1-2 minutes, taking care not to overcook the shrimp or pasta.
- Garnish and serve: Remove from heat. Garnish with fresh basil chiffonade and additional Parmesan cheese if desired. Serve immediately.
Notes
- Be careful not to overcook the shrimp as they can become tough and rubbery.
- Reserve pasta water is helpful for thinning the sauce without losing flavor or consistency.
- Sundried tomato oil may be substituted with olive oil if unavailable, but it adds a richer flavor.
- Using a dry white wine such as sauvignon blanc or pinot grigio best complements this sauce.
- Rinsing cooked pasta with cold water stops further cooking and prevents clumping in this recipe.
- For a lighter option, heavy cream may be reduced or substituted with half-and-half, though sauce richness will be affected.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
