Angel hair pasta with shrimp and tomato sauce is made with a touch of cream, white wine and a hint of lemon. A quick weeknight dinner idea!
Angel Hair with Shrimp
Angel Hair Pasta with Shrimp in a light Tomato Cream Sauce so light and flavorful. The shrimp cooks with canned diced tomatoes, a touch of cream, white wine and a hint of lemon. Served with angel hair pasta, this dish is so simple to make and is ready in about 15 minutes, perfect for a weeknight meal. The lemon juice adds a nice touch and compliments the shrimp. This is also great over spaghetti squash for a low-carb or gluten-free meal. See more shrimp recipes here for more ideas.
Angel hair pasta with shrimp in a light pink tomato sauce is a delicious and easy-to-prepare meal that’s perfect for a cozy night in or to share with friends. I posted this recipe many years ago, you can read the comments and reviews to see what other’s are saying. I love this dish because it’s quick, made with simple and fresh ingredients!
- Shrimp: Buy a pound of peeled and deveined shrimp. If you buy frozen, thaw it the day before in the refrigerator.
- Extra Virgin Olive Oil for sautéing the shrimp
- Garlic: Chop three cloves of fresh garlic.
- White Wine: Use a quarter cup of whatever dry white wine you usually drink.
- Diced Tomatoes: Drain a can of petite diced tomatoes.
- Half and Half (equal parts cream and whole milk) makes the sauce creamy without it being too heavy.
- Spices: Dried oregano, salt, and fresh black pepper
- Lemon Juice for brightness
- Chopped Parsley for garnish
- Angel Hair Pasta: Buy whole wheat, gluten-free, or high-fiber pasta.
How to Make Angel Hair Pasta with Shrimp
- Angel Hair Pasta: Boil salted water and cook the pasta al dente according to package directions.
- Shrimp: Season the shrimp with salt, pepper, and oregano. Heat the oil in a large skillet over medium heat, add the shrimp and garlic, and cook for two minutes on each side.
- Creamy Tomato Sauce: Add the tomatoes, wine, salt, and pepper, and cook for a minute. Stir in the half and half and then the lemon juice and parsley. Serve over pasta.
Since this recipe comes together so fast, add the pasta to the boiling water right before the shrimp is finished cooking since angel hair pasta only takes minutes to cook.
- Wine Swap: If you don’t drink wine, substitute it with chicken broth. And if you have leftover wine that you’re not going to drink, you can freeze it in an ice cube tray to save for another recipe.
- Protein: If you’re allergic to shrimp, use diced chicken breasts.
- Vegetables: Add fresh spinach to the pasta.
- Herbs: Sub parsley with basil.
- Pasta Option: This tomato cream sauce is also great over spaghetti squash for a low-carb or gluten-free meal.
More Shrimp Recipes You’ll Love
Angel Hair with Shrimp and Tomato Sauce
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, chopped
- 1/4 cup white wine, dry
- 14 oz can petite diced tomatoes, drained
- 1/2 cup half and half
- 1/2 teaspoon dried oregano
- kosher salt and fresh black pepper, to taste
- 1 teaspoon lemon juice
- 1/4 cup fresh parsley, chopped
- 8 ounces angel hair pasta, whole wheat, gluten-free or high fiber
- Boil water with salt in a large pot for the pasta. Cook pasta al dente according to package directions.
- Meanwhile, season shrimp with 1/4 teaspoon salt, black pepper and oregano.
- Heat a large skillet over medium heat. Add the oil, when warm add the shrimp and garlic and cook about 2 minutes on each side.
- Add tomatoes, wine, salt and pepper and cook an additional minute.
- Remove from heat and stir in half and half. Add lemon juice and parsley and serve over pasta.
- Divide equally in 4 plates or shallow bowls.