Food Gardening Network
White Wine Shrimp Pasta

White Wine Shrimp Pasta

Shrimp, wine, and pasta are a combination made in heaven. The hint of lemon keeps this dish light and refreshing to balance out the comforting pasta base. Plus, if your guests don’t like seafood, feel free to substitute sliced chicken or veggies!




  1. Bring a large pot of water to a boil. Add the angel hair pasta and cook until al dente. Drain, reserving 1/4 cup of the pasta water, and set aside.
  2. While the pasta is cooking, heat a large skillet over medium heat. Add the oil, garlic, and red pepper flakes and sauté until the garlic is fragrant, about 1 minute. Add in the shrimp and sauté for 3 minutes on each side. Remove the shrimp and set aside.
  3. Add the wine and lemon juice to the skillet, increase the heat to high, and cook until slightly reduced, 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water, and return the shrimp to the skillet. Cook for 1 minute to heat through, then remove from the heat.
  4. Drain the pasta and add it to the skillet along with the parsley and lemon zest; toss to combine. Season with salt and pepper to taste. Serve with lemon slices.