Angel Hair Pasta with Shrimp and Tomato Sauce is prepared with hints 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 and 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 easy to make and ready in about 15 minutes, perfect for a weeknight meal. The lemon juice adds a nice touch and complements the shrimp. This is also great over spaghetti squash for a low carb or gluten free meal. Check out more shrimp recipes here for more ideas.
Angel hair pasta with shrimp in a light pink tomato sauce is a delicious and easy to make meal that’s perfect for a cozy evening at home 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 and made with simple and fresh ingredients!
Ingredients:
- Peeled and deveined shrimp
- Extra virgin olive oil
- Fresh Garlicchopped
- Dry white winewhat you usually drink
- Canned diced tomatoesdrained
- Half and half
- Spices; Oregano, salt and fresh black pepper
- lemon juicefor brightness
- Chopped parsleyfor garnish
- angel hair pasteWhole grain, gluten-free or high-fiber
Helpful tip
Because this recipe is so quick to make, add the pasta to the boiling water just before the shrimp are done cooking, as the Angel Hair Pasta will only take a few minutes to cook.
Serving suggestions:
This dish pairs well with a crisp green salad and a glass of white wine. Enjoy!
More Shrimp Recipes You’ll Love
Yield: 4 portions
Serving size: 1 1/2 cups
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For the noodles, boil water with salt in a large saucepan. Cook pasta al dente according to package directions.
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Meanwhile, season shrimp with 1/4 teaspoon salt, black pepper, and oregano.
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Heat a large skillet over medium-high heat. Add the oil when warm, add the shrimp and garlic and cook about 2 minutes on each side.
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Add tomatoes, wine, salt and pepper and cook for another minute.
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Remove from the heat and stir half and half. Add lemon juice and parsley and serve over pasta.
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Divide evenly among 4 plates or shallow bowls.
Last step:
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Portion: 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