A good weeknight dinner should feel special without demanding your whole evening. This garlic butter shrimp with angel hair and snap peas checks every box: fast, bright, and full of clean flavors. You get silky noodles, sweet snap peas with a little crunch, and juicy shrimp tossed in garlicky butter with a hint of lemon.
It’s the kind of dish that tastes restaurant-worthy but comes together in a single pan. Keep it simple, or dress it up with herbs and a sprinkle of Parmesan.
What Makes This Recipe So Good
- Speedy and satisfying: Angel hair cooks in minutes, and shrimp are done in a flash. You can have dinner on the table in 20 minutes.
- Balanced textures: Tender pasta, crisp snap peas, and plump shrimp make every bite interesting.
- Clean, bright flavors: Garlic butter, lemon, and a touch of chili bring warmth and freshness without heavy sauces.
- One-pan friendly: Aside from boiling the pasta, everything happens in one skillet for easy cleanup.
- Flexible: Works with frozen shrimp, different greens, gluten-free pasta, or a dairy-free butter alternative.
Ingredients
- 10 ounces angel hair pasta (capellini)
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 2 cups sugar snap peas, trimmed and halved on the bias
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 4–5 garlic cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 lemon (zest and juice)
- 1/3 cup dry white wine or low-sodium chicken broth
- 1/4 cup grated Parmesan or Pecorino Romano (optional, plus more for serving)
- 1/4 cup chopped fresh parsley or chives
- Kosher salt and freshly ground black pepper
- 1/2 cup reserved pasta cooking water
How to Make It
- Bring water to a boil. Salt a large pot of water generously.
You want it to taste like the sea for well-seasoned pasta.
- Prep the shrimp and peas. Pat shrimp dry and season with salt and pepper. Trim snap peas and slice them in half on an angle for better texture.
- Cook the pasta. Add angel hair and cook until just shy of al dente, 2–3 minutes. Reserve 1/2 cup pasta water, then drain.
- Sauté the garlic. In a large skillet over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter.
Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
- Cook the shrimp. Add remaining olive oil and the shrimp in a single layer. Cook about 1–2 minutes per side until pink and just opaque.
Transfer shrimp to a plate to avoid overcooking.
- Deglaze. Pour in white wine or broth and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
- Add snap peas. Stir in snap peas and a pinch of salt. Cook 1–2 minutes until they turn bright green and stay crisp-tender.
- Build the sauce. Add remaining 2 tablespoons butter, lemon zest, and half the lemon juice.
Swirl to emulsify.
- Toss with pasta. Add drained angel hair to the skillet with a splash of reserved pasta water. Toss until glossy and lightly saucy. Adjust with more water as needed.
- Return the shrimp. Add shrimp back in with parsley and Parmesan (if using).
Toss gently. Taste and adjust salt, pepper, and lemon juice.
- Serve. Plate immediately with extra cheese, more herbs, and a drizzle of olive oil if you like.
Keeping It Fresh
- Use dry, thawed shrimp: If using frozen shrimp, thaw in the fridge overnight or under cold running water. Pat completely dry before cooking to avoid steaming.
- Cook pasta last minute: Angel hair goes from perfect to mushy fast.
Have everything ready so you can drain and toss right away.
- Don’t overcook the peas: Look for a bright green color and slight snap. Overcooked peas lose sweetness and crunch.
- Finish with acid: A final squeeze of lemon wakes up the butter and garlic and keeps flavors lively.
Health Benefits
- Lean protein: Shrimp provides high-quality protein with minimal fat, plus iodine, selenium, and vitamin B12.
- Veggie boost: Snap peas bring fiber, vitamin C, and a subtle sweetness that reduces the need for heavy sauces.
- Reasonable calories: Butter adds richness, but the dish stays lighter than cream-based pastas. You can portion butter to taste.
- Heart-friendly tweaks: Use extra-virgin olive oil generously and keep butter moderate, or swap in a plant-based butter if preferred.
- Balanced plate: Pair with a simple side salad to round out fiber and micronutrients.
Pitfalls to Watch Out For
- Overcooked shrimp: They turn rubbery if left too long.
Pull them as soon as they’re pink and just firm.
- Burned garlic: Bitter garlic can sink the dish. Keep heat moderate and move fast once it hits the pan.
- Soggy pasta: Angel hair cooks fast. Set a timer and go for barely al dente, finishing in the sauce.
- Flat flavors: Taste and adjust.
Salt, pepper, and lemon are your best tools for bright, balanced flavor.
- Dry sauce: Use that reserved pasta water. The starch helps create a silky emulsion with butter and oil.
Variations You Can Try
- Garlic-basil twist: Add a handful of torn basil and swap parsley for a sweet, herbal finish.
- Spicy Calabrian style: Replace red pepper flakes with Calabrian chili paste for a deeper, fruity heat.
- Citrus swap: Use Meyer lemon or a splash of orange juice with zest for a rounder citrus note.
- Veggie upgrade: Toss in asparagus tips or baby spinach in step 7. Cook just until bright and wilted.
- Gluten-free: Use your favorite gluten-free capellini or thin rice noodles.
Watch cooking time closely.
- Dairy-free: Use olive oil plus a dairy-free butter alternative or a splash of cashew cream at the end.
- Parmesan-free: Skip cheese and finish with toasted breadcrumbs for nutty crunch.
- Lemon-garlic panko: Toast panko in olive oil with lemon zest and a pinch of salt. Sprinkle over just before serving.
FAQ
Can I use pre-cooked shrimp?
Yes, but add them at the very end just to warm through in the sauce, about 30–60 seconds. They’re already cooked, so you only need to heat them gently to avoid toughness.
What can I use instead of snap peas?
Asparagus cut into 1-inch pieces, snow peas, or thinly sliced green beans all work well.
Keep the cook time short to maintain a crisp bite.
Do I have to use wine?
No. Low-sodium chicken broth or vegetable broth makes a great substitute. You’ll still get a flavorful glaze after a quick reduction.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 2 days.
Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Can I make it ahead?
You can prep the shrimp, trim the peas, and measure ingredients ahead. Cook the pasta and finish the dish right before serving for the best texture.
How spicy is it?
It’s mildly spicy with the listed red pepper flakes. Reduce or omit them if you prefer no heat, or add more for a bolder kick.
What kind of shrimp works best?
Large or extra-large shrimp (16–24 per pound) hold their shape and stay juicy.
Smaller shrimp cook too quickly and can overcook easily.
Wrapping Up
Garlic butter shrimp with angel hair and snap peas is the kind of meal that proves simple is often best. A few good ingredients, cooked with care, deliver big flavor without fuss. Whether you’re feeding the family on a busy night or making something bright and special for friends, this dish hits the sweet spot.
Keep the lemon handy, taste as you go, and enjoy every twirl.