Soprano Shrimp with Angel Hair Pasta and Salsa
Elevate your weeknight dinner with the irresistible "Soprano Shrimp with Angel Hair Pasta and Salsa." This vibrant dish combines tender, seasoned shrimp with delicate angel hair pasta, all coated in a luscious tomato-garlic sauce infused with a hint of crushed red pepper for subtle heat. The star of the recipe is the fresh salsa, made from red onions, parsley, and lemon juice, adding a zesty burst of flavor that perfectly complements the savory notes. With just 40 minutes from start to finish, this recipe is ideal for busy cooks craving gourmet-style meals at home. Serve topped with grated Parmesan to complete this Mediterranean-inspired masterpiece. Perfect for shrimp lovers, pasta enthusiasts, and anyone seeking a dish that's as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1 lb shrimp (large, peeled and deveined)
- 12 oz angel hair pasta
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 1.5 cups cherry tomatoes (halved)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup red onion (finely diced)
- 1 lemon (juiced)
- 0.5 tsp crushed red pepper flakes
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, prepare the shrimp. Pat them dry with a paper towel, then season with 1/2 tsp of salt and 1/4 tsp of black pepper.
In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Lower the heat to medium, and add the minced garlic. Sauté for 1 minute until fragrant.
Add the halved cherry tomatoes and sauté for 3-4 minutes until they soften slightly. Stir in the crushed red pepper flakes, 1/4 tsp of salt, and a squeeze of lemon juice.
In a small bowl, combine the diced red onion, chopped parsley, and the remaining lemon juice to make the fresh salsa. Season with 1/4 tsp of salt and set aside.
Return the cooked shrimp to the skillet with the tomato mixture. Stir gently to coat the shrimp evenly with the sauce.
Add the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss everything together over low heat until the pasta absorbs some of the flavors. Add more pasta water if needed to loosen the sauce.
Serve the pasta in individual bowls. Top each serving with a generous spoonful of the fresh salsa and a sprinkle of Parmesan cheese, if using. Enjoy immediately.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1678 mg | 129% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2543 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
