Sautéed Garlic Shrimp with Lemon and Parsley Over Angel Hair Pasta

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick sautéed shrimp infused with garlic and bright lemon, served over delicate angel hair pasta for a light and flavorful dinner. This Italian Super Bowl recipe, ready in about 20 minutes, pairs angel hair pasta, large shrimp, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

8 oz angel hair pasta
1 lb large shrimp, peeled and deveined
4 garlic cloves, minced
3 tbsp unsalted butter
2 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
3 tbsp fresh parsley, chopped
1/4 tsp red pepper flakes
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz angel hair pasta and cook for 3-4 minutes until al dente. Drain, reserving 1/4 cup pasta water.
Step 2: While pasta cooks, heat 2 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Step 3: Add 1 lb peeled shrimp to the skillet and season with 3/4 tsp salt and 1/2 tsp black pepper. Cook for 2 minutes per side until shrimp are pink and opaque.
Step 4: Stir in 1 tsp lemon zest, 2 tbsp lemon juice, and 3 tbsp chopped fresh parsley. Add the drained pasta and 1/4 cup reserved pasta water to the skillet. Toss everything together for 1 minute until the sauce lightly coats the pasta and shrimp. Serve immediately.