Creamy Angel Hair Shrimp

Creamy Angel Hair Pasta with Shrimp always feels like a restaurant-worthy treat but you can bring that luxury right to your own table without any fuss. Delicate angel hair nests in a rich, tangy sauce while juicy shrimp and fragrant herbs turn every bite into something memorable. Whether you are out to impress or just craving something comforting this recipe truly delivers both elegance and ease.

The first time I made this was on a busy Friday night and everyone around the table went silent with that first forkful. It has since become my go-to when I want to make any night feel extra comforting.

Ingredients

• Angel hair pasta: This finer pasta soaks up sauce fast so look for a brand that cooks up tender but not mushy
• Large shrimp: Peel and devein for best texture. Choose wild-caught if possible for fresher flavor
• Olive oil: Use a robust extra virgin for best results
• Garlic: Mince fresh cloves for a punch of flavor that dried simply cannot deliver
• Heavy cream: Lends richness Look for cream with just one ingredient and no additives
• Parmesan cheese: Freshly grated amps up the flavor Opt for Parmigiano Reggiano if you can
• Lemon zest and lemon juice: Adds a bright tang that makes the sauce sing Use unwaxed lemons and zest just the yellow layer
• Salt and pepper: Season thoughtfully A little goes a long way
• Fresh parsley: Adds color and lift Flat-leaf parsley tends to be more flavorful and less bitter than curly

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Add the pasta and stir to prevent clumping Cook the angel hair to just al dente following your package’s timing usually three to four minutes Drain and reserve about half a cup of the cooking water

Cook the Shrimp:

Heat the olive oil in a large skillet over medium Add the shrimp and season gently with salt and pepper Sauté for two to three minutes per side until they turn pink and completely opaque Remove from the skillet to a plate

Prepare the Sauce:

In the same pan add the minced garlic Sauté for thirty seconds watch carefully so it does not brown Pour in the heavy cream stirring to pick up any caramelized bits in the pan Once bubbling gently stir in Parmesan cheese lemon zest and juice Simmer two to three minutes until thickened slightly If it seems too thick add a splash of that reserved pasta water to loosen

Combine and Serve:

Add back the cooked shrimp and drained pasta to the skillet with the sauce Toss everything together until evenly coated and glossy Serve in wide bowls with chopped parsley sprinkled on top plus a little extra Parmesan

Save

The Parmesan is my favorite part with its nutty saltiness pulling everything together I remember serving this for my parents’ anniversary one year and there was not a drop left in the bowl

Storage Tips

This pasta is best the day it is made but you can store leftovers in an airtight container in the refrigerator for up to two days Add a splash of cream or milk before reheating gently on the stovetop to revive the sauce Never microwave shrimp too long or it will toughen

Ingredient Substitutions

If you only have spaghetti or fettuccine both are great alternatives Thawed frozen shrimp works well in a pinch Swap out heavy cream for half and half or full fat coconut milk if you want less dairy For a vegetarian take sub sautéed mushrooms for shrimp

Serving Suggestions

Pair with a crisp green salad or roasted asparagus for balance Garlic bread or a warm baguette is perfect for soaking up that luscious sauce Serve with a glass of dry white wine or a lemon spritz to highlight the fresh flavors

Cultural and Historical Notes

Creamy shrimp pasta is a modern Italian American comfort classic inspired by coastal cuisine of Southern Italy where seafood and citrus are staples Cream sauces like Alfredo gained popularity in the United States in the twentieth century and today chefs love combining fresh shrimp with bright lemon for a contemporary twist

Frequently Asked Questions About Recipes

→ Can I use another type of pasta?

Yes, fettuccine or linguine can be used if you prefer a slightly thicker texture. Adjust cooking time as needed for the pasta shape.

→ How do I prevent the cream sauce from curdling?

Gently simmer the sauce over medium heat and avoid boiling. Add lemon juice after removing from high heat for best texture.

→ Are frozen shrimp suitable for this dish?

Frozen shrimp work well. Thaw and pat dry before sautéing to ensure they cook evenly and stay tender.

→ What can I use instead of heavy cream?

Half-and-half or a mix of milk and a bit of butter can be substitutes, though the sauce may be less rich and thick.

→ How do I reheat leftovers without overcooking the shrimp?

Gently reheat on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce, and avoid prolonged heating.