Angel Hair Pasta with Shrimp

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Angel Hair Pasta with Shrimp

Angel Hair Pasta with Shrimp

Angel Hair Pasta with Shrimp


8 ounces whole-wheat angel hair pasta

1 ½ tablespoons extra-virgin olive oil

¾ cup finely chopped yellow onion

4 large cloves garlic, thinly sliced

2 teaspoons grated lemon zest

12 ounces large peeled, deveined raw shrimp

¼ teaspoon crushed red pepper

2 tablespoons dry white wine

3 tablespoons unsalted butter, cut into pieces

¼ cup chopped fresh flat-leaf parsley, plus more for garnish

2 tablespoons lemon juice

¼ teaspoon salt

⅓ cup grated Parmesan cheese


Cook pasta in a large saucepan of boiling water according to package directions for al dente. Drain, reserving 1/2 cup cooking water. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion, garlic and lemon zest; cook, stirring often, until the onion softens, about 5 minutes.

Add shrimp and crushed red pepper; cook, stirring and turning the shrimp often, until the shrimp are just slightly translucent in the center, about 3 minutes.

Add wine; cook, stirring constantly, for 30 seconds. Add the drained pasta, the reserved 1/2 cup cooking water and butter.

Increase heat to medium-high; cook, stirring with tongs, until the sauce is creamy, 1 to 2 minutes.

Remove from heat; stir in parsley, lemon juice and salt. Divide among 4 bowls; sprinkle evenly with Parmesan. Garnish with additional parsley, if desired.

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