One-Pot Garlic Shrimp (Print Version)

Juicy shrimp and delicate angel hair pasta cooked with garlic, lemon, and fresh spring vegetables.

# What You’ll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces angel hair pasta

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup snap peas, trimmed
05 - 1 cup fresh baby spinach
06 - 1 small zucchini, thinly sliced
07 - 1/4 cup fresh parsley, finely chopped
08 - 2 green onions, thinly sliced

→ Aromatics and Sauce

09 - 4 cloves garlic, minced
10 - 1/4 cup extra virgin olive oil
11 - Zest and juice of 1 lemon
12 - 1/2 teaspoon red pepper flakes, optional
13 - 1/2 cup dry white wine or vegetable broth
14 - 3 cups low-sodium chicken or vegetable broth
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - 1/4 cup grated Parmesan cheese, optional
17 - Lemon wedges for serving

# Step-by-Step:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini to the pan. Cook for 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.
03 - Pour white wine into the pan and simmer for 2 minutes. Add broth, lemon zest, and lemon juice, then bring to a gentle boil.
04 - Add angel hair pasta to the broth, stirring to submerge completely. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta reaches nearly tender texture.
05 - Stir shrimp into the pan, distributing evenly. Cover and cook for 2 to 3 minutes until shrimp turn pink and opaque and pasta reaches al dente consistency.
06 - Remove from heat and fold in baby spinach, green onions, and parsley. Season with salt and pepper to taste.
07 - Transfer to serving bowls immediately. Top with grated Parmesan cheese and lemon wedges if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means you can actually enjoy your meal instead of staring at a sink full of dishes.
  • The shrimp stays impossibly tender while the pasta absorbs all that garlicky, lemony goodness without tasting overcooked.
  • It tastes like spring on a plate, whether you're eating it in March or December.
02 -
  • Don't overcrowd your pan with shrimp or crowd them in a single layer, as they'll steam rather than cook evenly. Spreading them out takes thirty seconds and makes a real difference.
  • Taste the broth before adding pasta, because once the pasta starts cooking, you can't adjust seasoning as easily. A properly seasoned broth becomes a properly seasoned sauce.
03 -
  • Prep all your vegetables before you start cooking, because once that garlic hits the oil, things move quickly and you won't have time to chop.
  • Buy shrimp that are roughly the same size so they cook evenly, and defrost them in cold water rather than the microwave if you have even five minutes to spare.
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