Why You’ll Love This Creamy Garlic Shrimp With Angel Hair Pasta
There are three irresistible reasons you’ll love this creamy garlic shrimp pasta.
First, it’s remarkably quick—ready in under 15 minutes, perfect for those nights when cooking feels like climbing Everest.
Second, the combination of tender shrimp with that velvety garlic Parmesan sauce creates flavor magic that’ll make your taste buds dance. Trust me, I’ve made this on days when only comfort food would do.
Finally, it’s incredibly versatile. Don’t have peas? Swap in spinach. Need more protein? Double the shrimp. The pasta absorbs that garlicky goodness like a dream.
What Ingredients are in Creamy Garlic Shrimp With Angel Hair Pasta?
This creamy garlic shrimp pasta brings together tender seafood, aromatic garlic, and delicate angel hair pasta in a dish that feels restaurant-worthy but comes together in minutes.
The beauty of this recipe lies in its simplicity—just a handful of quality ingredients that work together to create something truly special.
And while the ingredient list might look straightforward, each component plays an essential role in building those layers of flavor.
- 1 tablespoon mild olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 teaspoon dried dill weed
- 1 (500 ml) jar garlic and parmesan sauce (Bertolli recommended)
- 1 cup frozen green peas, thawed
- 1/4 cup chicken broth
- 8 ounces angel hair pasta
- Salt and pepper, to taste
- Parmesan cheese, for garnish
When shopping for this recipe, quality matters with a few key ingredients.
The shrimp should be as fresh as possible—look for ones that smell like the ocean, not fishy.
For the garlic and parmesan sauce, while Bertolli works perfectly, any good quality jarred version will do in a pinch.
And remember, angel hair pasta cooks incredibly quickly, so it’s ideal to have everything else ready before you drop it in the boiling water.
That way, you can serve immediately when all components are at their peak of flavor and temperature.
How to Make This Creamy Garlic Shrimp With Angel Hair Pasta
Making this dreamy garlic shrimp pasta couldn’t be simpler, and it comes together in about the time it takes to boil water.
Start by heating 1 tablespoon of mild olive oil in a large 12-inch skillet over medium-high heat. Once the oil is shimmering (but not smoking!), add your 1 pound of peeled and deveined shrimp along with 1/2 teaspoon dried dill weed.
Let the shrimp cook, giving them an occasional stir, for about 3 minutes until they transform from translucent gray to that beautiful coral pink. There’s something so satisfying about watching shrimp curl up and change color, isn’t there?
Next comes the sauce magic. Pour in the entire 500 ml jar of garlic and parmesan sauce, followed by 1 cup of thawed frozen peas and 1/4 cup chicken broth to create the perfect consistency.
Continue cooking everything together, stirring occasionally to blend all those flavors, for just 2 minutes more until the sauce is heated through.
While this is happening, you should have your 8 ounces of angel hair pasta cooking in another pot—this thin pasta only needs 2-3 minutes in boiling water, so time it carefully!
Season your sauce with salt and pepper to taste, remembering that the jarred sauce and parmesan will already provide some saltiness.
To serve, simply twirl that delicate pasta onto plates, spoon the luscious shrimp mixture over top, and finish with a generous sprinkle of grated parmesan cheese.
From stove to table in under 15 minutes—weeknight dinner perfection.
Creamy Garlic Shrimp With Angel Hair Pasta Substitutions and Variations
While the classic version of this creamy garlic shrimp pasta is absolutely divine, don’t feel locked into following the recipe exactly as written.
I often swap the angel hair for linguine when I want something more substantial, or whole wheat pasta for extra nutrition.
No Bertolli sauce? Make your own with heavy cream, minced garlic, and grated Parmesan.
The frozen peas can be replaced with spinach, asparagus, or even sun-dried tomatoes.
Not a shrimp fan? Try using chicken, scallops, or keep it vegetarian.
The chicken broth can be white wine for a more sophisticated flavor profile.
Trust me, this recipe is wonderfully flexible.
What to Serve with Creamy Garlic Shrimp With Angel Hair Pasta
A perfect pasta dish deserves equally delightful companions, and my creamy garlic shrimp pasta is no exception.
I love pairing this rich dish with something bright and acidic to cut through the creaminess—a simple arugula salad with lemon vinaigrette works wonders. Crusty garlic bread is practically mandatory for soaking up that heavenly sauce (trust me, you’ll want every drop).
For beverages, a crisp Pinot Grigio or Sauvignon Blanc balances the garlic and cream beautifully.
Not a wine drinker? Sparkling water with a squeeze of lemon refreshes the palate between those decadent bites.
Final Thoughts
This classic garlic shrimp pasta has become my go-to recipe whenever I need to impress without the stress.
The combination of perfectly cooked shrimp, creamy garlic sauce, and delicate angel hair pasta creates a restaurant-worthy meal in just minutes.
What I love most is how versatile it is—add more veggies, swap the dill for basil, or use a homemade sauce when you’re feeling ambitious.
Trust me, once you master this dish, you’ll find yourself craving it regularly.
Decadent Garlic Shrimp Angel Hair Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
- Add shrimp and dried dill weed to the skillet. Cook for about 3 minutes, stirring occasionally, until shrimp turn pink and opaque.
- Pour in the garlic and parmesan sauce, thawed peas, and chicken broth. Stir to combine.
- Continue cooking for 2 minutes more, stirring occasionally, until the sauce is heated through.
- Meanwhile, cook angel hair pasta according to package directions (typically 2-3 minutes in boiling water).
- Season the shrimp mixture with salt and pepper to taste.
- Drain the pasta and divide among serving plates. Top with the shrimp mixture and garnish with freshly grated Parmesan cheese.
