Indulge in a taste of coastal elegance with this creamy angel hair pasta with shrimp!
Delicate angel hair pasta and succulent shrimp are coated in a velvety cream sauce. The subtle hints of garlic, white wine, and zesty lemon take it straight over the top!
What I love most about this recipe is how easy it is to make without compromising on taste.
It’s the perfect go-to meal for busy weeknights when you’re craving something comforting and indulgent.
Why You’ll Love This Creamy Angel Hair Pasta with Shrimp
Quick Preparation: You can prepare it in under 30 minutes, making it an ideal choice for a fast yet satisfying meal.
Restaurant-Quality: The combination of shrimp, cream, and herbs creates a dish that rivals the quality of a five-star restaurant meal.
Rich and Creamy Taste: The pasta is enveloped in a rich and creamy sauce that enhances the natural sweetness of the shrimp. Everyone will beg for seconds.
Impressive Presentation: The dish looks elegant and appetizing, making it perfect for special occasions.
Ingredients
- Large Shrimp: They bring a sweet and delicate seafood flavor. They cook quickly, turning pink and tender.
- Angel Hair Pasta: This thin, delicate pasta is ideal for light sauces. It cooks quickly and absorbs the creamy sauce beautifully.
- Olive Oil: A staple for sautéing, it adds a subtle richness and helps cook the shrimp to perfection.
- Shallot & Garlic: Infuse the dish with a robust, aromatic flavor, enhancing the overall taste.
- Dry White Wine: Used to deglaze the pan, it adds a layer of acidity and depth, balancing the creaminess of the sauce.
- Cherry Tomatoes: These petite tomatoes provide a burst of freshness and a hint of acidity.
- Heavy Cream: The key to the sauce’s luxurious texture, it adds richness and a velvety smoothness.
- Italian Seasoning, Salt, Red Pepper Flakes: This trio of spices brings an aromatic blend of herbs and a hint of heat.
- Lemon Juice: It brightens the flavors, adding a zesty contrast to the creamy sauce.
- Fresh Parsley: It adds a pop of color and a fresh, herbaceous note, perfect for garnish and flavor.
- Parmesan Cheese: It adds a nutty, savory finish to enhance the creamy sauce.
How to Make Creamy Angel Hair Pasta with Shrimp
This pasta is impressive, but it’s so easy to throw together!
1. COOK the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
2. SEASON the shrimp with the salt, the pepper, and the paprika.
3. HEAT the olive oil in the skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink. Remove and set aside.
4. ADD the butter, the shallot, and the garlic to the same pan. Cook for 1 minute. Deglaze with the white wine, scraping the pan, and simmer until reduced.
5. STIR in the cherry tomatoes and cook until softened.
6. ADD the heavy cream, simmer for 2 minutes, then reduce the heat. Stir in the Italian seasoning, the red pepper flakes, the lemon juice, the parsley, and the Parmesan.
7. RETURN the shrimp and the pasta to the skillet. Toss to coat. Adjust the sauce with the reserved pasta water if needed.
8. SERVE immediately, garnished with the parsley and the Parmesan. Enjoy!
Tips for the Best Creamy Angel Hair Pasta with Shrimp
Impress your guests even more with these tried-and-true tips!
- Don’t overcook! Cook the shrimp just until pink and opaque, about 2 minutes per side, to avoid tough and rubbery shrimp. Remove the shrimp from the pan once cooked.
- Adjust the creaminess. Start with 1/2 cup of heavy cream, then add more to reach your desired level of creaminess for the sauce. Milk can be substituted but the sauce will be thinner.
- Taste and season. Taste the sauce and adjust the seasoning with salt, pepper, and lemon juice to your liking before tossing with the pasta.
- Toss in tasty add-ins. Elevate the dish with additions like sun-dried tomatoes, mushrooms, or bacon.
- Make it a true feast. Round out the meal by serving this pasta with a fresh green salad and crusty bread or garlic bread.
How to Store
Keep your leftover pasta fresh by following these steps.
To Store: Place the cooled pasta and shrimp in an air-tight container. Refrigerate for up to 3 days.
I don’t recommend freezing this recipe, as the consistency will change.
To Reheat: Warm the pasta in a skillet over medium heat, adding a splash of milk or cream. Stir gently until heated through, about 3-5 minutes. You can also reheat it in the microwave in 30-second intervals. Stir between each interval, until warmed through.
Creamy Angel Hair Pasta with Shrimp
4
servings10
minutes10
minutes657
kcalThis creamy angel hair pasta with shrimp is to die for! With flavors of garlic and white wine, it’s a restaurant-style dish you can whip up at home.
Ingredients
12 ounces angel hair pasta
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large shallot, minced
3 cloves garlic, minced
1/4 cup dry white wine
1 cup cherry tomatoes, quartered
1 cup heavy cream
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
juice of 1/2 lemon
2 tablespoons chopped fresh parsley, plus more for garnish
1/2 cup grated Parmesan cheese
Instructions
- Cook the angel hair pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, season the shrimp with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 1-2 minutes until pink, then remove to a plate.
- In the same pan, add the butter, shallot, and garlic. Stir and cook for about 1 minute. Then, add the white wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Simmer for a few minutes until most of the liquid has cooked off.
- Add the cherry tomatoes, stir, and cook until slightly softened.
- Stir in the heavy cream slowly, bring to a simmer, and cook for 2 minutes. Turn the heat to low and stir in the Italian seasoning, red pepper flakes, lemon juice, parsley, and Parmesan cheese.
- When the cheese has melted, add the shrimp back to the skillet along with the cooked pasta. Toss until well coated.
- If the sauce is too thick, add some of the reserved pasta water, a little at a time, until smooth.
- Serve the creamy shrimp pasta immediately, garnished with extra parsley and Parmesan cheese. Enjoy!
The only thing I would recommend is maybe doubling the sauce recipe if you like a saucy pasta.