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 others are saying. I love this dish because it’s quick, made with simple and fresh ingredients!
- Peeled and deveined shrimp
- Extra virgin olive oil
- Fresh garlicchopped
- Dry white winewhatever you normally drink
- Diced canned tomatoesdrained
- Half and half
- Spices; oregano, salt and fresh black pepper
- Lemon juicefor brightness
- Chopped parsleyfor garnish
- Angel hair pastawhole wheat, gluten-free or high fiber
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.
This dish pairs well with a crisp green salad and a glass of white wine. Enjoy!
More Shrimp Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 1/2 cups
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.
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Serving: 1 1/2 cups, Calories: 377 kcal, Carbohydrates: 48 g, Protein: 30 g, fat: 7 g, Cholesterol: 85 mg, Sodium: 450 mg, Fiber: 5 g, Sugar: 6 g