Lemon-Parmesan Angel Hair Pasta with Shrimp
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This Angel Hair Pasta with Shrimp is tossed with fresh herbs and lemon juice and topped with shredded Parmesan cheese. This is an easy dinner recipe the whole family will love!
Angel Hair Pasta with Shrimp
I’ve 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 angel hair pasta recipe was so delicious that it has finally changed my opinion on shrimp! I think the 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 its flavor.
And of course, can you ever go wrong with Parmesan and fresh herbs? They paired perfectly with this lemon shrimp pasta and gave it a 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 the lemon shrimp pasta 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 Shrimp Pasta Ingredients
For this angel hair pasta recipe, you’ll need:
- Peeled and deveined shrimp
- Angel hair pasta
- Olive oil
- Unsalted butter
- Salt and pepper
- Lemon juice and zest
- Fresh basil and parsley
- Shredded Parmesan
How to Make Angel Hair Pasta with Shrimp
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- Season shrimp with salt and pepper, then cook in a skillet with olive oil, butter and garlic.
- Toss pasta with shrimp and pasta water, then add fresh herbs, lemon juice and zest.
- Sprinkle with Parmesan and serve.
Can I Make This with Frozen Shrimp?
Yes, just be sure to defrost the shrimp and pat dry before adding to the hot skillet!
Can I Add Veggies to This Dish?
Yes, I’m sure you could add chopped asparagus or broccoli to this angel hair pasta with shrimp. You’ll likely need to cook the veggies first in a separate skillet and then toss them with the pasta and shrimp at the very end.
Tips for the Best Lemon Shrimp Pasta
- If you don’t have angel hair pasta, another long, thin pasta will work in this recipe (like spaghetti).
- If you don’t like shrimp, you could make this recipe with chicken instead.
- Fresh herbs are a must here! Dried herbs won’t give you the same flavor or texture.
More Easy Pasta Recipes You’ll Love:
- Creamy Parmesan Linguine with Shrimp
- Cajun Chicken Pasta
- Shrimp Pesto Pasta with Asparagus
- Creamy Chicken and Asparagus Pasta
- Creamy Parmesan and Spinach Shrimp (serve with your favorite pasta!)
Follow Cooking Classy
Lemon-Parmesan Angel Hair Pasta with Shrimp
- 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
- 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.
- Fresh herbs are a must here! Dried herbs won't give you the same flavor or texture.