|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you are looking for a meal for two that would be perfect for a Valentine's Day meal, an anniversary dinner, or just a quick and easy supper on a busy day, you can't go wrong with this recipe from Tonya. It will fit just about any occasion, and it is incredibly fast and easy. And keep in mind that the recipe can be doubled or tripled for a larger family meal or dinner party.
As far as the number of shrimp go, use your own best judgment. The serving-size recommended by the American Heart Association is 3 ounces (cooked) per person, but it depends on your appetites. On average, there are about 31 to 35 shrimp in a pound of large shrimp, so 8 ounces would probably be more than enough for two people. Use fresh or dry angel hair pasta (capelli d'angelo), or use capellini, which is just a bit thicker. Thin spaghetti or similar strands would work as well.
Click Play to See This Easy Shrimp with Angel Hair Pasta Recipe Come Together
- 8 ounces shrimp
- 4 ounces angel hair pasta (or capellini)
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced or coarsely chopped
- Pinch salt, or to taste
- Pinch freshly ground black pepper, or to taste
- 1 1/2 tablespoons fresh parsley, chopped; divided
- 2 tablespoons fresh Parmesan cheese, grated (plus more, for serving)
Gather the ingredients.
Remove the shells from the shrimp. Run the tip of a small, sharp knife down the length of the back of each shrimp and remove the dark vein (this is the shrimp's digestive tract, so it should be removed). Pick it out or scrape it out with the tip of the knife. Rinse the shrimp under cold running water and set aside.
Cook the angel hair pasta in boiling salted water following the package directions. If you're using fresh pasta, you might want to wait to cook it at the last minute. Drain in a colander.
Meanwhile, heat the butter and olive oil in a medium saucepan or sauté pan over medium heat.
When the butter and oil are hot, add the minced garlic and cook until lightly golden and aromatic. Scoop the garlic out with a slotted spoon and discard.
Add the shrimp to the garlic oil; sprinkle with the salt, pepper, and 1 tablespoon of the parsley.
Cook over medium heat until shrimp is opaque and turns pink.
Remove the pan from the heat and add the drained angel hair pasta, Parmesan cheese, and the remaining 1/2 tablespoon of parsley. Toss to blend.
Serve immediately with a Caesar salad or simple green salad, warm rolls or garlic bread, and more Parmesan cheese, if desired.
- Always cook pasta in a big enough pot, and one that is tall and deep rather than wide and shallow, especially for long strands. For four ounces of pasta, use a pot that can hold at least 2 quarts of water.
- Make sure to use plenty of salt. Bring the water to a boil, then add salt – 1 tablespoon of salt for every 2 quarts of water. Pasta water is salted after the water comes to a boil to prevent its taking on a slight metallic taste. Using sea salt also helps avoid this. Taste the water after you salt it – it should taste salty.
- Bring the salted water to a boil, add the pasta, stir immediately, and bring to a second full boil. You may need to cover the pot up to halfway to achieve the second full boil, but remove the cover as soon as the second boil is reached so the pasta doesn’t steam and become mushy. Pasta left cooking in slow-simmering water will become mushy and have a tendency to clump. Fresh pasta cooks in the time it takes to reach the second boil; don’t overcook it. Dried pasta takes longer, depending on thickness and shape.
- If you want to make your dish a bit saucier, reserve at least half a cup of cooking water. We recommend dipping a measuring cup in the water before dumping it, as the pasta water both loosens the sauce so it can coat the pasta and contributes starch that helps the sauce cling better. If your sauce is too thick, you can also use the reserved water to thin it out.