If you are craving something that’s both light and bursting with flavor, this Garlicky Shrimp and Angel Hair Pasta in White Wine Lemon Sauce Recipe is exactly what your dinner table needs. Juicy shrimp meet the delicate strands of angel hair pasta, all tossed in a luscious white wine and lemon sauce enriched with garlic and shallots. Every bite delivers a perfect balance of tangy, savory, and just a little bit of a spicy kick that will have you going back for seconds without hesitation. This dish feels elegant yet is surprisingly simple to make, making it a personal favorite to share with close friends and family.
Ingredients You’ll Need
Every ingredient in this recipe is simple but essential in creating that perfect harmony of flavors, textures, and colors. From the spicy hint of paprika to the crisp brightness of lemon, each one plays a vital role in bringing this dish to life.
- 2 tablespoons olive oil: Provides a fruity base flavor and helps to sauté the shrimp and aromatics perfectly.
- 1 pound large shrimp (peeled and deveined): Tender and juicy, these are the star protein of the dish.
- 1 teaspoon sea salt: Enhances the natural flavors of the shrimp and pasta.
- 1/2 teaspoon ground black pepper: Adds a subtle heat that balances the citrus elements.
- 1/2 teaspoon paprika: Infuses the shrimp with a smokey, mild spiciness.
- 1/4 teaspoon crushed red pepper flakes: Delivers a gentle kick that elevates the whole dish.
- 2 tablespoons butter: Brings a silky richness to the white wine lemon sauce.
- 2 shallots (thinly sliced): Adds sweetness and depth to the garlic-infused sauce.
- 5 cloves garlic (thinly sliced): Essential for that bold, aromatic garlicky punch.
- 1/2 cup white wine: Provides acidity and complexity, perfectly marrying the seafood and citrus flavors.
- 2 tablespoons lemon juice: Brightens the dish with fresh tartness that cuts through the richness.
- 1/2 pound angel hair pasta: The delicate texture allows the sauce to coat evenly without overpowering the shrimp.
- Optional – chopped parsley and lemon wedges: Fresh color and extra zing for serving.
How to Make Garlicky Shrimp and Angel Hair Pasta in White Wine Lemon Sauce Recipe
Step 1: Get Your Water Boiling
Start by heating a large pot of very salty water over high heat. This saltiness seasons the angel hair pasta from within, ensuring every bite is flavorful to the core.
Step 2: Sauté the Shrimp
Heat the olive oil over medium heat in a large skillet or pot. Once hot, toss in the shrimp and sprinkle half of the sea salt, black pepper, paprika, and crushed red pepper flakes. Cook for about 3 to 4 minutes until the shrimp turn pink and opaque, stirring occasionally to get an even cook. Then, remove the shrimp and set them aside. This step locks in the shrimp’s juiciness and flavors, setting a fantastic foundation for the sauce.
Step 3: Build the Sauce Base
Return the skillet to the stove on medium-high. Melt the butter until it’s bubbling, then add the thinly sliced shallots. Let them sauté gently for 3 minutes to soften and release their sweet aroma. Follow with the garlic and remaining spices, stirring constantly for about 30 seconds so the flavors meld beautifully without burning the garlic.
Step 4: Add the White Wine
Pour in the white wine and bring the mixture to a gentle boil. Then, reduce the heat and let it simmer for 5 minutes. This cooking step cooks off the alcohol and concentrates the flavors, creating the perfect slightly tangy, rich sauce base for the shrimp and pasta.
Step 5: Cook the Angel Hair Pasta
While the sauce simmers, add the angel hair pasta to the boiling salted water and cook according to package instructions until just al dente. Remember to scoop out 1/2 cup of the starchy pasta water before draining—this will help to loosen and thicken your sauce in the next step.
Step 6: Finish the Sauce with Pasta Water and Lemon Juice
Add the reserved pasta cooking water to your skillet and let it simmer for 2 to 3 minutes to reduce slightly. Then stir in the lemon juice, which gives the sauce a fresh brightness that balances the garlicky butter so well.
Step 7: Bring it All Together
Return the shrimp to the skillet and toss everything to coat those succulent shrimp in the flavorful sauce. Turn off the heat, then add the cooked angel hair pasta to the skillet and toss again, ensuring every strand is perfectly dressed with the garlicky, lemony white wine sauce.
Step 8: Serve Immediately
Serve this stunning dish hot, garnished with chopped fresh parsley and lemon wedges if you like. The contrast of fresh herbs and citrus adds a pop of color and extra zing that makes the dish feel truly special.
How to Serve Garlicky Shrimp and Angel Hair Pasta in White Wine Lemon Sauce Recipe
Garnishes
Chopped parsley and fresh lemon wedges are my go-to finishing touches for this recipe. The parsley brings a vibrant green freshness that wakes up the dish visually and taste-wise, while a squeeze of lemon adds an invigorating burst of acidity that really complements the seafood.
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp green salad tossed with a simple vinaigrette or some garlic bread to soak up every last bit of that heavenly sauce. Roasted or steamed asparagus also works beautifully if you want to add some green veggies to your meal.
Creative Ways to Present
For a dinner party, spoon the pasta into pretty bowls, creating a little nest for the shrimp on top, then scatter parsley and a lemon wedge on the side of the plate. You can even serve it family-style in a large, rustic bowl so everyone can dig in and share the joy of this comforting yet elegant dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the shrimp and pasta together in an airtight container in the refrigerator. It’s best to consume within 2 days for optimal freshness and flavor.
Freezing
This dish does not freeze particularly well because angel hair pasta can become mushy when thawed. For best results, freeze the shrimp and sauce separately if needed, and cook fresh pasta when ready to eat again.
Reheating
When reheating, do so gently on the stovetop over low heat, adding a splash of water or extra lemon juice to revive the sauce. Avoid microwaving if possible to keep the shrimp tender and prevent the pasta from drying out.
FAQs
Can I use a different type of pasta?
Absolutely! While angel hair pasta is traditional here, spaghetti or linguine work well too. Just keep in mind that thicker pasta may require a bit longer cooking time and might change the dish’s delicate texture balance.
Is it necessary to use white wine?
White wine adds a lovely acidity and depth of flavor, but if you prefer to avoid alcohol, substituting a light chicken or vegetable broth with a splash of lemon juice will still make a delicious sauce.
How spicy is this recipe?
The crushed red pepper flakes add a gentle kick that enhances the flavors without overwhelming your palate. You can adjust this to your heat preference by adding more or less.
Can I prepare this recipe for a larger group?
Definitely. Just multiply the ingredients accordingly and use a larger pan or cook in batches to ensure even cooking, especially for the shrimp.
What’s the best way to peel and devein shrimp?
Start by removing the shell from the shrimp’s body, then use a small paring knife to make a shallow cut along the back to extract the dark vein gently. Buying pre-peeled and deveined shrimp can save you time if you’re in a rush!
Final Thoughts
This Garlicky Shrimp and Angel Hair Pasta in White Wine Lemon Sauce Recipe is one of those dishes that feels effortlessly impressive. Whether you’re treating yourself on a weeknight or sharing a meal with friends, it strikes the perfect note of bright, comforting, and rich flavors. Don’t hesitate—grab those simple ingredients and dive into this pasta magic that keeps everyone coming back for more.
Print
Garlicky Shrimp and Angel Hair Pasta in White Wine Lemon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant seafood pasta recipe features succulent shrimp cooked in a flavorful garlic, shallot, and white wine sauce, tossed with delicate angel hair pasta. Enhanced with a touch of lemon juice and optional fresh parsley, this dish is perfect for a quick yet elegant meal.
Ingredients
Seafood and Seasonings
- 1 pound large shrimp (peeled and deveined)
- 1 teaspoon sea salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots (thinly sliced)
- 5 cloves garlic (thinly sliced)
- 1/2 cup white wine
- 2 tablespoons lemon juice
Pasta
- 1/2 pound angel hair pasta
Optional Garnish
- Chopped parsley
- Lemon wedges
Instructions
- Prepare the water: Start heating a large pot of very salty water over high heat so it’s ready to cook the pasta.
- Heat the oil: In a large skillet or pot, heat the olive oil over medium heat until hot.
- Cook the shrimp: Add the shrimp to the hot oil and toss to coat evenly.
- Season and cook shrimp: Sprinkle half the salt, black pepper, paprika, and red pepper flakes over the shrimp. Cook for 3 to 4 minutes, stirring occasionally, until shrimp turn pink and are cooked through. Remove the shrimp and set aside.
- Sauté shallots and garlic: Increase heat to medium-high and add butter to the same skillet. Once melted and bubbling, add sliced shallots and sauté for 3 minutes. Add garlic and remaining spices, stirring continuously for 30 seconds to release flavors.
- Deglaze and simmer: Pour in the white wine and bring to a gentle boil. Reduce heat and simmer for 5 minutes to reduce the sauce slightly.
- Cook pasta: Meanwhile, cook the angel hair pasta in the boiling salted water according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain pasta.
- Incorporate pasta water: Add the reserved pasta water to the skillet sauce and let it simmer for 2 to 3 minutes to slightly thicken.
- Add lemon juice and shrimp: Stir in the lemon juice and return the cooked shrimp to the skillet, tossing to coat them thoroughly in the sauce.
- Toss pasta with sauce: Remove from heat and add the cooked pasta. Toss well to combine and coat the pasta evenly.
- Serve: Plate the pasta immediately, topping with optional chopped parsley and lemon wedges for added freshness and visual appeal.
Notes
- Use fresh lemon juice for the best flavor impact.
- Reserve some pasta water to help bind the sauce and pasta together.
- Adjust crushed red pepper flakes according to your preferred spice level.
- White wine can be substituted with seafood or vegetable broth if preferred.
- Serve immediately to enjoy the pasta at its best texture and flavor.
