I wish I could replace the inside of my mouth with this.
AND, I’m just now figuring something out. I think angel hair pasta might be my favorite pasta in the entire world, including Vermont. I dunno, something about the thinness, the slipperiness of it, how evenly it gets coated by sauces, how much of it you can get in your mouth at one time, and ohhh, the fact that it’s called ANGEL. HAIR. I mean really, does that not beg for a classic Bev wig joke or what? I’ll wait for the end of this post to make it though. Long after you’re gone.
I’m acting like this is the first time I’ve ever eaten angel hair, and it’s totally not. Aaron made it with a meat sauce the other night and I nearly lost the last of my now three marbles. Angel hair should run for president. OF HEAVEN.
I keep typing “angle” hair.
BUT, I think this is my favorite way to eat the angel hairs. Super rustic-like with lots of sautéed garlic (have you noticed how much better I’m getting about the accent thingy?), lemony shrimp, HERBS.
Omg, you guys. Speaking of, I’ll have to show you my garden later. OOC.*
A lil’ bit o’ crushed red pepper for a smidge of heat. Lightly sautéed cherry tomatoes from the garden in all that garlic and lemon zest. Hoooooly. Tossed with angle, I MEAN ANGEL hair pasta and olive oil and pasta water and baby spinach and seared shrimp and OH AWESOME I’m now down to two flippin’ marbles.
. . . One.
Someone send an ambulance.
Okay so I’m leaning towards an angel hair Pulp Fictiony blunt bob. Or wait, no! RAPUNZEL.
Shrimp Pasta with Tomatoes, Lemon and Spinach:
What it took for 2:
* 1/2 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 2 Tbs. lemon juice (or more!)
* 1/2 pound angel hair pasta
* coarse salt and freshly ground pepper
On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.
Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.
Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.
In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.
Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.
*out of control
Love angel hair pasta!!! I always used to beg my mom to buy it as a kid. Anything “angelic” seemed soooo much more exciting than spaghetti during trips to the grocery store…
This looks FABULOUS!!!
Want. Me. Some. Of. This!
I love angel hair pasta too and it’s perfect to use for this light pasta dish! I’ll take a ton of extra lemons on the side!
Great post. You had me at Angel Hair and Shrimp. The rest was just sauce–yummy sauce.
I iz wantz theees rit meow. Seriously woman you are slaying me with this. And I’m not even a huge shrimp fan – but this. THIS has me singing some praises.
fabulous! I am putting this on my menu this week! Hope your summer is great xoxoxo
This looks delicious!
You are speaking my language, sister! And in other news, isn’t it tragic how much spinach you start off with, and then waaaaiiiiit! Come back! It wilts. Just like that. Poof. Gone.
This is the perfect pasta dish Bev!
Your pictures are amaZing!
Missing you girls in Seattle like CRAZY!
Loved following all of your FUN from over here on Bainbridge Island!
You girls ROCKED the city!
Hugs from the Northwest!
xo
i heart angel hair too (totally just typed angle hair…) and rice noodles – the skinny noodles are SO the new black
Yum! I make a dish very similar to this from The Barefoot Contessa (Ina Garten of course). I LOOOVEEE it!!
Tracey –
I make Ina’s, too, but adding spinach sounds marvelous!
love your blog and love your writing
Looks beautiful, Bev! I can’t eat shrimp but wish I could!
I bet it would be good with chicken, too.
Looks fabulous. Angel hair and pesto and I’m pretty much in heaven. Or at least standing at the pearly gates begging to be let in.
Replace the inside of your mouth with a food?! You need to figure out how to do that and let me know how to make that a reality.
looks amaaaazing.
This looks incredible! I think I might have everything to make this in the house too!
Tomorrow night’s supper here in Fayetteville, Bev…looks absolutely yum!
This is definitely my kind of pasta!
love how simple and easy this is to throw together. haha i love your description of angel hair..slipperyness!
Are you freaking kidding me? My darling hubby hates shrimp. So I never make it. You are just taunting me, Bev
I am all over this pasta…this is straight happening in my house tonight.
Great dish, Bev! This looks perfect to whip up on a weeknight, yet fancy enough to make when you have company over.
This. in. my. mouth. now.
“Spice it Up”
Oh Bev. This looks so freaking good. Garden pictures puhleeeeaseee!
Found this via Pinterest. We just happened to have shrimp planned for tonight when I saw this pinned so we quick ran out and got the spinach and tomatoes. It was divine!! Well done. We gorged ourselves.
Wow, I don’t know what looks more delicious – the pasta or your stunning pictures! Just plain gorgeous. Thanks for the recipe!
YOU ARE AMAZING! All my marbles were lost, and my computer is irreparably damaged from all the drool that leaked onto my keyboard!!! How do you ensure that the shrimp is very tender? For some reason every time I cook it I get a tough texture that isn’t too great. Also can you do a post on your photography?! IT. IS. TO. DIE. FOR!!! (How many exclamation points can I use in one comment?!)
This looks yummy and perfect for the warming weather
This is exactly the dish that I ALWAYS order at Vie de France here. Loooove shrimp and all the combinations!
I made this tonight and it was FAB!!! I love to cook, but I tend to go overboard – too fancy/involved for every night. Moving in with my boyfriend soon and I need quick, yet delicious meals to make for us so he doesn’t get bored with dinner – I tend to eat the same things for days living alone. So my point it – this is a delicious, good enough for entertaining, yet perfect, quick weeknight meal that is going on my list! For those that don’t like shrimp, medallions of chicken would work perfectly as a substitute – may have to adjust the timing a little.
That looks really, super delicious.
I saw your divine shrimp with angel hair pasta on Providence Ltd on Sunday and want to drop by for a closer look at this fabulous dish. It’s perfect for our summer heat.
Sam
Simply delicious…try it. This is a receipt work keeping. Thanks!
This was TO DIE FOR. Kinda pricey but a lot of that has to do with the fact that we’re on a military base in S. Korea so everything is a little more expensive :/ Grated fresh Parmesan on top makes it that much better!
How many servings does this recipe make?
Roughly two!
Thanks bev
.
I made this for my girlfriend tonight served with a sauvignon blanc. It was big hit. I followed your recipe fairly closely except I cooked some of the wine in the pan for the sauce instead of the pasta water and squeezed in a whole lemon. I also used 6 cloves because she’s a garlic junkie. Thanks for the recipe!
I’m so glad you guys liked it! And wine in the pan? Um, YES. Thanks for letting me know!
Apparently, this also makes a delicious soup…
I have to keep the sauce separate (due to kids not liking things actually touching, heaven forbid!) and my hubs forgot the leftovers were sauce…and ate it as soup! I laughed so hard and he felt very sheepish.
I thoroughly enjoyed it as sauce, esp with white wine in the pan. Thanks, Bev!
Wow, looks divine! When you say “add garlic and bloom 30 seconds,” what does bloom mean? How do I do that? Thanks!
Hi, Lindsay!
I just mean to sauté! Bloom just means to make fragrant, and since garlic only needs a few seconds to become fragrant before burning, I call it blooming. Thanks for asking!
This pasta delicious and, oh so fresh!! I love the addition of fresh ingredients, with cherry tomatoes, garlic, and spinach. This recipe is going in my recipe box!!
Your hilarious! So glad I found this on Pinterest and can now follow your blog. I am making this tonight, as in right now as in can’t wait to stuff my face. It’s been a really long day so I thank you for this recipe. *perfect.
this is good.. thank you…
Found this recipe on pinterest and my husband decided to tackle it while I was studying for a math exam. It was FANTASTIC! We made do with what we had in the house(canned tomatoes, frozen spinach, dried herbs & lemon juice). This recipe is an absolute keeper! It was a good break from studying!
Just made this…I’m soooo happy with it! It really is heaven! This will stay in weekly rotation.
Made this tonight, it was amazing! I didn’t have fresh tomatoes on hand and used diced can tomatoes, AMAZING fresh and light flavor, can only imagine how yummy it would be with fresh.
OMG!!!! I just made this tonight and It is the best shrimp dish I have ever cooked. My 88 yr old grandfather said it is better than chocolate, the highest compliment he can give food wise. Thank you for posting this recipe. I added about a Tbsp of pinot grigio and a tsp of butter, but other than that followed the recipe to a the letter.
Sorry. Any recipe that has garlic in the pan for 2 minutes is a bad recipe. Can you say “bitter?”
Glorious sauce?…. What sauce? Made this for dinner tonight and it was so-so. Don’t think I’ll add this to the recipe book but it was worth a try.
I’m so sorry it wasn’t saucy enough! I remember it being rather thin from the pasta water and the juice from the tomatoes. But I do thank you for letting me know what you thought!
This was brilliant! I used lime because I don’t like lemon (I’m weird). I had leftover scallops in the freezer so I added that. I also slow roasted some tomatoes for a couple hours and added those. Yum and thanks for the amazing recipe!
I can’t wait to try this recipe. It reminds me of a dish I had at the Taj Mahal in AC. Theirs had lump crab meat as the main seafood in it and just a few shrimp. Heaven!!!
Found this recipe last week and tried it out for supper tonight. My husband nearly stabbed my hand trying to get at the last bits in the serving bowl! Followed the recipe as given. Lots of yummy, lemony sauce if you add pasta water and lemon juice as instructed. Absolutely delicious! Thanks so much! Will be reading your blog from now on.
This look deelicious!! I’m thinking I’ll sub spaghetti squash for the pasta, since we don’t do grains anymore. This recipe couldn’t come at a better time! I was craving shrimp for dinner and this will be perfect for tonight, thank you
This was awesome! We just made it for Super Bowl . I just ordered the dr. Oz. red palm oil, looking for a dish I could use it where it is reddish in color. I doubled the recipe and used 4 T to begin with the garlic…..at the end used it as the sauce with 2T cornstarch to thicken up a bit… What a delight and great fresh ingredients…healthy tasting. We also use dream field black box pasta….the meal was to die for. I found your recipe on pinterest this morning……led me to your blog….you have amazing recipes. Thanks for sharing……
Honestly, when you said “I wish I could replace the inside of my mouth with this.” I thought it was funny, but brushed it off as an exaggeration.
But you were absolutely right!
This dish is HEAVEN! I made it last night for the first time, and it came out perfectly.
I have some leftovers today, and honestly, I think I will be sad as soon as the final bite is done!
Kudos to the artist… this is one special treat!
DEFINITELY going to check out your other recipes! Can’t wait!
The recipe sounds great, the pictures look great, but this has got to be the *funniest* food writing I’ve ever read! Laughed out loud the entire way through, and when I saved a copy of the recipe to my computer, I saved your entire blog post. No way the two can be separated.
And I have grown to adore angle *angel* hair pasta, too.
I look forward to making this recipe!
It was waaaay good! Tonight, I am making it for again. Thanks for sharing!
So delicious! !!!! Thanks for the recipe
This was soo delicious!! I forgot to save my pasta water, but just used a little regular water and the lemon juice. I wish I would have read the comments about using white wine. That sounds great!
Downloaded Pinterest today and found this recipe. Family loved it. Next time I’ll add a little more of the herbs, garlic and lemon juice.