Creamy Lemon Garlic Shrimp Angel Hair Pasta made with shrimp, lemon, herbs, Parmesan, cream, and tender angel hair pasta.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
There’s this weirdly specific memory tied to Lemon Garlic Shrimp Angel Hair Pasta for me — not, like, a dramatic one, but something soft and oddly vivid. One summer a few years ago, I’d just come back from a short trip with my cousins, and you know how traveling always reshuffles your brain a bit? We’d spent a few days on the coast, the kind where you end up eating far too much seafood and taking photos you’ll probably never post. On the last night, we had this lemony shrimp pasta dish at a tiny restaurant near the water — nothing fancy, kind of cramped actually, and they definitely served the pasta in bowls that were too small. But the taste stuck with me in that way food sometimes does, like your taste buds take a little snapshot even if your camera didn’t.
So when I came home, still tired from the trip but in that “I miss vacation but also I just want my own bed” kind of mood, I tried making my own version — which is how this Lemon Garlic Shrimp Angel Hair Pasta unexpectedly became a comfort dish. I remember the way the lemon scent hit the pan the first time I made it… something about it instantly transported me back to that tiny restaurant with the sticky tables and loud families around us. It felt warm, and familiar, and sort of bittersweet, if I’m being dramatic. And every time I make this now, even on random work-heavy evenings where everything feels slightly off, that same cozy feeling kinda comes back. Funny how food does that, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Lemon Garlic Shrimp Angel Hair Pasta Recipe?
I never want to oversell things (I’ve been burned by too many “life-changing recipes” online), but there’s something… refreshing? grounding? about this Lemon Garlic Shrimp Angel Hair Pasta. It’s one of those meals that walks this fine line between creamy and bright — kind of like if comfort food went on a beach vacation. Not heavy, but not flimsy either. And I love that it doesn’t demand precision or perfection. Some nights the sauce is a little thicker, some nights it’s looser, and honestly? I sort of like those variations. It makes it feel more alive, more homey.
Plus the speed. You blink, and the shrimp is cooked. You yawn once, and the angel hair pasta is ready. And while I know we’ve all had those late nights when you’re hungry but absolutely not interested in a long cooking project, this dish steps in like a friend who says, “Hey, I’ve got you. Sit down, I’ll handle it.”
Ingredient Notes:
Let’s talk about what each part of this Lemon Garlic Shrimp Angel Hair Pasta actually does — not the chef-y version, but the “you and I unpacked groceries together” version.
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Heavy cream: Gives the sauce that soft, silky feel. Doesn’t need perfection — even cheaper cream works.
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Chicken stock: Balances the richness. It’s like adding a little background music so the cream isn’t doing a solo performance.
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Lemon juice: The brightness, the sparkle, the “ohhh yes” moment. Makes the whole dish feel sunnier.
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Angel hair pasta: Honestly, this pasta cracks me up because it cooks in like… two minutes? Sound familiar? Perfect for impatience or late-night cravings.
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Shrimp: Medium size is nice, but use whatever you have. Frozen shrimp is totally fine. I’ve used frozen so many times I’m practically their spokesperson.
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Parsley & chives: The herbs make everything feel fresh, even when you’ve had a long day and your motivation is on the floor.
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Lemon zest: I swear lemon zest is like the fairy dust of pasta dishes. Don’t skip it unless you truly must.
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Parmesan: The salty, nutty anchor that makes everything come together.
How To Make Lemon Garlic Shrimp Angel Hair Pasta?
This Lemon Garlic Shrimp Angel Hair Pasta comes together like a very quick, very comforting little whirlwind. Not chaotic — just pleasantly fast.
Step 1: Boil your pasta water
Salt it like the ocean — or at least like a small lake. Angel hair pasta doesn’t cook long enough to absorb much, so the salt matters.
Step 2: Start the lemon cream base
In a separate pot, bring the cream, chicken stock, and lemon juice to a soft simmer. I always feel like this step smells a little like the beginning of vacation somehow. Let it gently bubble for 3–4 minutes.
Step 3: Add the angel hair pasta
Once the big pot is boiling, add the pasta. It cooks fast. Like, “don’t leave the stove to check your notifications” fast.
Step 4: Add the shrimp to the sauce
Drop the shrimp into the lemon cream mixture. Season lightly. They’ll turn pink in the same amount of time the angel hair cooks. I love when timing just works out, don’t you?
Step 5: Add the herbs halfway
The parsley and chives go in halfway through shrimp cooking. The steam kind of wakes up their flavor. Plus it looks really pretty — which is important even if you’re eating alone.
Step 6: Combine everything
Drain the angel hair. Put it in a bowl. Pour in the shrimp and sauce. Add lemon zest and most of the Parmesan. Stir gently because angel hair likes to tangle like a dramatic toddler.
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Step 7: Taste, adjust, enjoy
If it’s too dry, add cream or water. Too loose? Give it a minute — angel hair absorbs sauce like it’s holding onto memories.
Storage Options:
Okay, real talk: angel hair pasta is kind of clingy. It soaks up sauce like it’s storing emotional baggage. But leftovers can work with a little patience. Store them for up to 2 days. When reheating, add cream or stock — just a splash — and warm it gently. Shrimp doesn’t love high heat reheats, so keep it low and slow. It won’t be perfect, but… honestly? Not everything needs to be.
Variations and Substitutions:
This Lemon Garlic Shrimp Angel Hair Pasta adapts to moods the way playlists do. Here’s how you can play around:
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More lemon? Do it.
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Add red pepper flakes? Absolutely.
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Swap shrimp for chicken? Totally doable.
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Add spinach, peas, asparagus, tomatoes? Yes, yes, yes.
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Try linguine if you don’t like angel hair sticking to everything.
It’s a no-pressure recipe. A “you’re doing great” kind of dish.
What to Serve with Lemon Garlic Shrimp Angel Hair Pasta?
If you want to round things out — or make dinner feel intentional:
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A simple salad (lettuce + lemon + olive oil = done)
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Garlic bread (never wrong)
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White wine (Sauv Blanc wins every time)
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Roasted veggies
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Extra lemon wedges
Sometimes I serve it with nothing else at all, because some meals feel complete on their own.
Frequently Asked Questions:
Can I use frozen shrimp?
Totally — I do it all the time. Thaw and pat dry.
Can I use bottled lemon juice?
You can, but fresh just hits different, you know?
Why is my sauce thin/thick?
Cream sauces have moods. A little more simmer, or a little more Parmesan, fixes almost everything.
If you’re craving something bright, creamy, a little nostalgic, and ridiculously quick, this Lemon Garlic Shrimp Angel Hair Pasta is one of those dishes that surprises you with how comforting it is.
And if you try it… tell me, did it give you a tiny “vacation moment” too?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Garlic Shrimp Angel Hair Pasta
Ingredients
- ¾ cup heavy whipping cream
- ¼ cup chicken stock
- 3 tablespoons fresh lemon juice
- ¾ pound angel hair pasta capellini
- Salt and black pepper to taste
- 1 pound medium raw shrimp peeled and deveined
- ½ cup loosely packed chopped parsley
- ¼ cup loosely packed chopped chives
- 1 lemon zested
- ½ cup freshly grated Parmesan cheese
Instructions
Bring Water to a Boil
- Fill a large pot with water and add approximately 1 tablespoon of salt for every 2 quarts of water. Bring to a rolling boil to prepare for cooking the angel hair pasta.
Prepare the Lemon Cream Base
- In a separate saucepan, combine the heavy cream, chicken stock, and lemon juice. Heat the mixture over medium-low heat until it reaches a gentle simmer. Allow it to simmer for 3–4 minutes to slightly reduce and blend the flavors.
Cook the Angel Hair Pasta
- Once the main pot of water is boiling, add the angel hair pasta. Cook according to package instructions, typically 3–4 minutes, until al dente.
Add the Shrimp to the Simmering Sauce
- Add the prepared shrimp to the lemon cream mixture. Season with a pinch of salt and black pepper. Allow the shrimp to cook for 3–4 minutes, or until they turn pink and opaque.
Incorporate the Fresh Herbs
- Halfway through the shrimp’s cooking time, stir in the chopped parsley and chives. Continue simmering until the herbs have softened slightly and the shrimp have fully cooked.
Drain the Pasta and Combine
- When the pasta is done, drain it thoroughly and transfer it to a large serving bowl. Add the cooked shrimp and lemon cream sauce. Stir in the lemon zest and most of the grated Parmesan cheese, ensuring even distribution.
Adjust and Serve
- If the mixture appears too dry, add a small amount of water or additional cream to reach the desired consistency. If the mixture appears too wet, allow it to rest briefly, as angel hair pasta absorbs sauce quickly. Divide into servings and top each portion with the remaining Parmesan.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
