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Angel hair pasta with shrimp and tomato sauce is made with a touch of cream, white wine and a touch of lemon. A fast weeknight dinner idea!

Angel Hair with Shrimp

Angel Hair Pasta with Shrimp in a lightweight Tomato Cream Sauce so light and flavorful. The shrimp cooks with canned diced tomatoes, a touch of cream, white wine and a touch of lemon. Served with angel hair pasta, this dish is so easy to make and is prepared in about quarter-hour, perfect for a weeknight meal. The lemon juice adds a pleasant touch and compliments the shrimp. This can be great over spaghetti squash for a low-carb or gluten-free meal. See more shrimp recipes here for more ideas.

Angel hair pasta with shrimp in a lightweight pink tomato sauce is a delicious and easy-to-prepare meal that’s perfect for a comfortable night in or to share with friends. I posted this recipe a few years ago, you may read the comments and reviews to see what other’s are saying. I like this dish since it’s quick, made with easy and fresh ingredients!

Ingredients:

• Peeled and deveined shrimp
• Extra virgin olive oil
• Fresh garlic, chopped
• Dry white wine, whatever you normally drink
• Diced canned tomatoes, drained
• Half and half
• Spices; oregano, salt and fresh black pepper
• Lemon juice, for brightness
• Chopped parsley, for garnish
• Angel hair pasta, whole wheat, gluten-free or high fiber

Helpful Tip

Since this recipe comes together so fast, add the pasta to the boiling water right before the shrimp is finished cooking since angel hair pasta only takes 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

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Yield: 4 servings

Serving Size: 1 1/2 cups

• Boil water with salt in a big pot for the pasta. Cook pasta al dente in response to package directions.

• Meanwhile, season shrimp with 1/4 teaspoon salt, black pepper and oregano.

• Heat a big skillet over medium heat. Add the oil, when warm add the shrimp and garlic and cook about 2 minutes on both sides.

• Add tomatoes, wine, salt and pepper and cook an extra minute.

• Remove from heat and stir in half and half. Add lemon juice and parsley and serve over pasta.

• Divide equally in 4 plates or shallow bowls.

Last Step:

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Serving: 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