Angel Hair Pasta with Shrimp, Basil, and Lemon: A Quick & Delicious Weeknight Dinner

Craving a restaurant-worthy meal that comes together in under 30 minutes? Look no further than this vibrant and flavorful Angel Hair Pasta with Shrimp, Basil, and Lemon. This dish is perfect for busy weeknights or a light and elegant weekend lunch. The delicate angel hair pasta perfectly complements the sweet shrimp, fragrant basil, and zesty lemon sauce, creating a symphony of flavors that will tantalize your taste buds.

This recipe is not only delicious but also incredibly easy to customize. Feel free to add your favorite vegetables, such as cherry tomatoes, spinach, or zucchini, to create a personalized culinary masterpiece. Let’s dive in and create this delightful dish!

## Why You’ll Love This Angel Hair Pasta with Shrimp

* **Quick and Easy:** Ready in under 30 minutes, making it perfect for busy weeknights.
* **Flavorful:** The combination of shrimp, basil, lemon, and garlic creates a vibrant and refreshing taste.
* **Versatile:** Easily customizable with your favorite vegetables and herbs.
* **Elegant:** Impress your guests with this restaurant-quality dish.
* **Light and Healthy:** A lighter pasta option that won’t weigh you down.

## Ingredients You’ll Need

Before we get started, let’s gather our ingredients. Here’s what you’ll need to create this delectable dish:

* **Angel Hair Pasta:** 1 pound (450g). Angel hair pasta, also known as capellini, is a thin and delicate pasta that cooks very quickly. Its delicate texture pairs perfectly with the light sauce and shrimp in this recipe. You can use other types of pasta, but the cooking time and sauce absorption will vary. Spaghetti or linguine could be good substitutes. However, avoid thicker pastas like penne or rigatoni as they won’t pair as well with the light sauce.
* **Shrimp:** 1 pound (450g), peeled and deveined. Use fresh or frozen shrimp. If using frozen, thaw it completely before cooking. For the best flavor and texture, opt for medium or large shrimp. Smaller shrimp tend to overcook easily and can become rubbery. Make sure to properly devein the shrimp to remove the digestive tract, which can sometimes have a gritty texture. You can usually find shrimp already peeled and deveined at your local grocery store, which will save you time and effort.
* **Olive Oil:** ¼ cup. Use extra virgin olive oil for the best flavor. Olive oil is essential for creating the base of the sauce and sautéing the garlic and shrimp. The quality of the olive oil will directly impact the flavor of the dish, so choose a good quality one. You can substitute with another neutral oil, such as avocado oil or grapeseed oil, if you prefer, but the flavor profile will be slightly different.
* **Garlic:** 4 cloves, minced. Freshly minced garlic is essential for adding a pungent and aromatic flavor to the sauce. Don’t use garlic powder as it won’t provide the same depth of flavor. Mince the garlic finely to prevent it from burning during cooking. You can use a garlic press or mince it by hand.
* **Dry White Wine:** ½ cup (optional). A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a subtle acidity and complexity to the sauce. If you don’t have white wine on hand, you can substitute it with chicken broth or vegetable broth. The wine helps to deglaze the pan and adds a layer of flavor that elevates the dish. If you are avoiding alcohol, the broth works perfectly fine as a replacement.
* **Lemon:** 1 large, zested and juiced. The lemon zest and juice add a bright and refreshing citrus flavor to the sauce. Use a microplane or zester to remove the zest from the lemon, being careful to avoid the white pith, which can be bitter. The lemon juice adds acidity and helps to balance the richness of the olive oil and butter.
* **Butter:** 2 tablespoons. Butter adds richness and creaminess to the sauce. Use unsalted butter to control the amount of salt in the dish. The butter emulsifies with the olive oil and lemon juice to create a smooth and velvety sauce. If you are dairy-free, you can substitute with a plant-based butter alternative.
* **Fresh Basil:** ¼ cup, chopped. Fresh basil adds a fragrant and herbaceous flavor to the dish. Use fresh basil for the best flavor; dried basil won’t provide the same level of freshness. Chop the basil just before adding it to the sauce to prevent it from wilting. You can also garnish the finished dish with a few whole basil leaves for a more visually appealing presentation.
* **Red Pepper Flakes:** ¼ teaspoon (optional). Red pepper flakes add a touch of heat to the dish. Adjust the amount to your liking. If you prefer a milder flavor, omit the red pepper flakes altogether. The heat from the red pepper flakes complements the sweetness of the shrimp and the acidity of the lemon.
* **Salt and Black Pepper:** To taste. Season the pasta water and the sauce generously with salt and black pepper. Salt enhances the flavors of all the other ingredients, while black pepper adds a subtle spiciness. Taste the sauce as you go and adjust the seasoning as needed.
* **Reserved Pasta Water:** ½ cup. Before draining the pasta, reserve about ½ cup of the starchy pasta water. The pasta water helps to thicken the sauce and bind it to the pasta. The starch in the water emulsifies with the olive oil and butter to create a creamy and cohesive sauce.

## Equipment You’ll Need

* Large pot
* Colander
* Large skillet or sauté pan
* Citrus zester
* Citrus juicer
* Cutting board
* Chef’s knife

## Step-by-Step Instructions

Now that we have all our ingredients and equipment ready, let’s get cooking!

**Step 1: Cook the Pasta**

1. Bring a large pot of salted water to a boil. Adding salt to the pasta water seasons the pasta from the inside out. Use about 1 tablespoon of salt per gallon of water.
2. Add the angel hair pasta and cook according to package directions, usually about 3-5 minutes, or until al dente. Angel hair pasta cooks very quickly, so keep a close eye on it to prevent it from becoming overcooked and mushy.
3. Before draining, reserve about ½ cup of the pasta water. Set aside.
4. Drain the pasta in a colander and set aside.

**Step 2: Sauté the Shrimp and Garlic**

1. While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Make sure the skillet is large enough to accommodate the pasta and shrimp.
2. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter. The garlic should be lightly golden and aromatic.
3. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until pink and opaque. Do not overcrowd the skillet; cook the shrimp in batches if necessary to ensure even cooking. Overcrowding the skillet will lower the temperature and cause the shrimp to steam instead of sear, resulting in a less desirable texture. The shrimp is cooked when it is no longer translucent and has curled into a C shape.
4. If using, add the white wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom. The browned bits add flavor to the sauce. Let the wine simmer for about 1-2 minutes, or until it has reduced slightly.

**Step 3: Create the Lemon-Basil Sauce**

1. Add the lemon zest, lemon juice, and butter to the skillet. Stir until the butter is melted and the sauce is emulsified. The lemon zest and juice add a bright and tangy flavor to the sauce, while the butter adds richness and creaminess.
2. Season the sauce with salt and black pepper to taste. Adjust the seasoning as needed.

**Step 4: Combine Pasta, Shrimp, and Sauce**

1. Add the cooked pasta to the skillet with the shrimp and sauce. Toss to combine, ensuring that the pasta is evenly coated with the sauce.
2. If the sauce is too thick, add a little of the reserved pasta water to thin it out. The pasta water helps to create a creamy and cohesive sauce.
3. Stir in the chopped fresh basil. The basil adds a fragrant and herbaceous flavor to the dish.

**Step 5: Serve and Enjoy!**

1. Serve the angel hair pasta with shrimp and basil immediately.
2. Garnish with extra fresh basil leaves and a lemon wedge, if desired. A sprinkle of Parmesan cheese is also a delicious addition.

## Tips for the Perfect Angel Hair Pasta with Shrimp

* **Don’t Overcook the Pasta:** Angel hair pasta cooks very quickly, so keep a close eye on it to prevent it from becoming mushy. Cook it al dente, meaning it should be slightly firm to the bite.
* **Don’t Overcook the Shrimp:** Shrimp cooks quickly, so be careful not to overcook it, or it will become rubbery. Cook it until it is pink and opaque.
* **Use Fresh Ingredients:** Fresh ingredients, such as garlic, basil, and lemon, will make a big difference in the flavor of the dish.
* **Reserve Pasta Water:** The starchy pasta water helps to thicken the sauce and bind it to the pasta. Don’t skip this step!
* **Adjust Seasoning to Taste:** Taste the sauce as you go and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or red pepper flakes to suit your preferences.
* **Make it Vegetarian:** Substitute the shrimp with your favorite vegetables like zucchini, bell peppers, or mushrooms for a vegetarian option. You can also use tofu for a protein boost.
* **Spice it Up:** Add more red pepper flakes or a dash of cayenne pepper for a spicier dish. You can also use a spicy Italian sausage instead of shrimp for a different flavor profile.

## Variations and Substitutions

* **Vegetables:** Add your favorite vegetables, such as cherry tomatoes, spinach, asparagus, or zucchini. Sauté the vegetables along with the garlic before adding the shrimp.
* **Herbs:** Experiment with different herbs, such as parsley, oregano, or thyme. Add the herbs to the sauce along with the basil.
* **Cheese:** Sprinkle grated Parmesan cheese or Pecorino Romano cheese over the finished dish for added flavor.
* **Protein:** Substitute the shrimp with chicken, scallops, or mussels. Adjust the cooking time accordingly.
* **Dairy-Free:** Substitute the butter with olive oil or a plant-based butter alternative.
* **Gluten-Free:** Use gluten-free angel hair pasta.

## Serving Suggestions

This Angel Hair Pasta with Shrimp and Basil is delicious on its own as a light meal. It also pairs well with the following:

* **Garlic Bread:** Serve with warm garlic bread for soaking up the delicious sauce.
* **Side Salad:** Pair with a simple green salad or a Caprese salad.
* **Grilled Vegetables:** Serve with grilled asparagus, zucchini, or bell peppers.
* **White Wine:** Enjoy with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

## Storage and Reheating

* **Storage:** Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. You can also reheat it in the microwave.

## Nutritional Information (Approximate)

* Calories: 450
* Protein: 35g
* Fat: 20g
* Carbohydrates: 35g
* Fiber: 2g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Make Ahead Tips

* **Prep the Ingredients:** Mince the garlic, chop the basil, and zest and juice the lemon ahead of time. Store them in separate containers in the refrigerator.
* **Thaw the Shrimp:** If using frozen shrimp, thaw it in the refrigerator overnight. This will save you time on the day you plan to cook the dish.

## Conclusion

This Angel Hair Pasta with Shrimp, Basil, and Lemon is a guaranteed crowd-pleaser. It’s quick, easy, flavorful, and versatile, making it the perfect dish for any occasion. With its bright and refreshing flavors, it’s sure to become a new favorite in your recipe rotation. So, gather your ingredients and get ready to enjoy a taste of Italy in the comfort of your own home!

Enjoy!