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garlic shrimp pasta delight

Decadent Garlic Shrimp Angel Hair Pasta

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This luxurious pasta dish combines tender shrimp with a velvety garlic Parmesan sauce and delicate angel hair pasta. Ready in under 15 minutes, it delivers restaurant-quality flavor with minimal effort, making it perfect for busy weeknights or impressive entertaining.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces angel hair pasta
  • 1 tablespoon mild olive oil
  • 1/4 cup chicken broth
  • 1/2 teaspoon dried dill weed
  • 1 cup frozen green peas thawed
  • 1 jar garlic and parmesan sauce 500 ml, Bertolli recommended
  • Parmesan cheese for garnish
  • 1 pound uncooked medium shrimp peeled and deveined
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Pasta pot
  • Colander

Method
 

  1. Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
  2. Add shrimp and dried dill weed to the skillet. Cook for about 3 minutes, stirring occasionally, until shrimp turn pink and opaque.
  3. Pour in the garlic and parmesan sauce, thawed peas, and chicken broth. Stir to combine.
  4. Continue cooking for 2 minutes more, stirring occasionally, until the sauce is heated through.
  5. Meanwhile, cook angel hair pasta according to package directions (typically 2-3 minutes in boiling water).
  6. Season the shrimp mixture with salt and pepper to taste.
  7. Drain the pasta and divide among serving plates. Top with the shrimp mixture and garnish with freshly grated Parmesan cheese.

Nutrition

Calories: 425kcal

Notes

For best results, have all ingredients prepped before cooking, as angel hair pasta cooks extremely quickly. The jarred sauce provides convenience, but you can substitute with homemade by combining heavy cream, minced garlic, and grated Parmesan cheese. Feel free to swap the peas for spinach or asparagus for variation.
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or broth to revitalize the sauce.

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