Lemon-Parmesan Angel Hair Pasta with Shrimp

04.19.2015

Lemon-Parmesan Angel Hair Pasta with Shrimp | Cooking Classy

Three and half years later and I’m finally sharing a shrimp recipe! I have been blogging for quite some time now and I’ve never shared a shrimp recipe on here. I haven’t ever really cared for shrimp but I know a lot of you like it so I figured it was due time.

This pasta recipe was so delicious that it has finally changed my opinion on shrimp! I think key for me is that I can’t eat cold shrimp it needs to be warm, and I really liked what a bit of citrus did for it’s flavor. Then of course can you ever go wrong with parmesan and fresh herbs? They paired with it perfectly and gave it more Italian flair, as did the fair amount of garlic. This is a pasta dish after all.

This is a hearty pasta dinner that is easy to throw together yet it’s full of vibrant and delicious flavors. It’s definitely worthy of being added to your weeknight menu! 

You can remove the tails before cooking if you’d like (which I will do next time I just left them for picture purposes this time, they add more color), it seems easier that way than having to remove each one individually while eating the pasta. And just be sure to top it with parmesan rather than tossing it into the pasta, trust me I learned the hard way. I tried tossing some in the with the angel hair and it quickly just clumped together in little gummy balls so I had to sit there and pick it out. I thought that might happen but I still tried any way, it was one of those yes that was dumb moments. Oh well, all that matters is how amazing it tasted in the end!

Lemon-Parmesan Angel Hair Pasta with Shrimp | Cooking Classy

Lemon-Parmesan Angel Hair Pasta with Shrimp | Cooking Classy

Lemon-Parmesan Angel Hair Pasta with Shrimp

Yield: About 5 servings

Lemon-Parmesan Angel Hair Pasta with Shrimp

Ingredients

  • 1 1/4 lbs peeled and deveined shrimp
  • 12 oz dry angel hair pasta
  • 3 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 1/2 tsp lemon zest
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp chopped fresh basil
  • 3 Tbsp chopped fresh parsley
  • 1/2 cup finely shredded parmesan

Directions

  • Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.
  • In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
  • Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil. Serve warm.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/04/lemon-parmesan-angel-hair-pasta-with-shrimp/

Lemon-Parmesan Angel Hair Pasta with Shrimp | Cooking Classy

26 comments

  • Averie @ Averie Cooks: This looks awesome! Love the angel hair and lemon combo and the shrimp! I have a few pasta and shrimp recipes coming up and I’m so glad you shared this one! April 19, 2015 at 12:42pm Reply

    • Jaclyn: Thanks Averie!! I’m excited to see what you share! April 19, 2015 at 7:23pm Reply

  • Laura (Tutti Dolci): Shrimp with lemon and parmesan is the best, I love this pasta dish! April 19, 2015 at 2:03pm Reply

  • Claire @ TallGirlBigWorld: I’ve been craving a lemony dish recently, and this looks perfect! Thanks for keeping it simple though, easy recipes make dinners much better :)

    -Claire April 21, 2015 at 2:35am Reply

  • Shelby @ Go Eat and Repeat: This type of meal is hands-down one of my favorites. There is something just so delicious about seafood and pasta, but when coupled with a light lemony sauce it is to die for. You are starting your shrimp journey out with a bang! April 21, 2015 at 8:47am Reply

  • Thao @ In Good Flavor: Yum! This is a delicious shrimp dish. It tastes light and fresh and fills you up without filling heavy. April 22, 2015 at 12:59pm Reply

  • Laura Dembowski: I’m really picky about shrimp too. I can’t eat them cold either – though I used to when I was a kid. This pasta looks amazing! I also really like to roast shrimp. So easy and flavorful! April 25, 2015 at 6:35am Reply

  • Robyn: Could I use spaghetti squash in place of the angel hair pasta? May 9, 2015 at 4:42pm Reply

    • Jaclyn: I imagine that should be just fine. May 9, 2015 at 7:07pm Reply

  • Luis Rosado: Wow, what a great recipe. I used garlic pasta, added sweety drops and used double the Parmesan. Came out so good that a restaurant owner that was over for Mother’s Day dinner asked me for the recipe. Thanks for the share May 10, 2015 at 2:47pm Reply

    • Jaclyn: What a compliment! Thanks so much Luis! May 11, 2015 at 4:20pm Reply

  • Carrie: Has anyone tried this with boneless chicken instead of shrimp? Unfortunately we have some seafood allergies July 29, 2015 at 10:09pm Reply

  • Raybo: Your recipe never mentions the lemon wedges that are displayed in the pictures. How many and how did you use them? I found a machine that turns zucchini & summer squash into pasta strings in place of real pasta for a low carb version and it is awesome. You should try it. August 20, 2015 at 1:02am Reply

  • jacalyn garcia: Do you defrost the shrimp first August 26, 2015 at 1:59pm Reply

    • Jaclyn: Yes. Hope you love it! August 26, 2015 at 5:22pm Reply

  • Neani: i made this tonight and it was amazing!! Quick, easy and the family loved it!! Thank you!! September 16, 2015 at 10:19pm Reply

  • Denise: Made this tonight…accidentally through out the pasta water but it was still very good! My family enjoyed the dish. September 20, 2015 at 9:33pm Reply

    • Jaclyn: I’m so glad your family liked it and glad it still turned out :)! September 21, 2015 at 2:54pm Reply

  • Liz: Too oily for me.
    My mom said it was really good but I thought it was only just ok.
    The basil and parsley were completely over powered by the EVOO, butter, lemon and garlic. September 25, 2015 at 10:18pm Reply

  • Hoope: I absolutely love this recipe. I’ve started making it for myself to eat a lot because I keep finding myself craving it~ January 25, 2016 at 1:42pm Reply

  • Kay: Would it be OK to add white wine? June 16, 2016 at 3:02pm Reply

  • Kelly McKenzie-Biddy: Made this and it was delicious! Added a little extra cheese, mushrooms and asparagus. July 7, 2016 at 11:22am Reply

  • Alison: Delicious! As a previous reviewer suggested, I added asparagus and mushrooms along with an extra tsp of garlic and extra cheese on top. Def a winner with my family ( mom, dad, 9 yo son and 12 yo son.) thank you! July 13, 2016 at 10:06pm Reply

  • Bev Dumas: I made this yesterday for dinner. It was great. The only thing that would make it better is if I could sit down in a restaurant and be waited on and served something this fresh and tasty. August 16, 2016 at 1:08pm Reply

    • Jaclyn: I dream of that too! Thanks Bev. August 18, 2016 at 3:37pm Reply

  • Bev Dumas: Thank you for this delicious meal idea. August 16, 2016 at 1:09pm Reply

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