Recipe: Angel Hair Pasta with Garlic Shrimp and Broccoli

by Beatrice Nucci

Angel Hair Pasta with Garlic Shrimp and BroccoliAre you searching for a dish that's easy to whip up for your family after a busy day, but also special enough for company?

Twirl your fork around this recipe! The ingredients are easy to come by and the combination of the "fruit of the sea" with the tender florets is to die for.

You'll know you've hit the spot when all you hear is, "Mmmmm..."

Buttery and lush with garlic, this heady mixture will draw friend and family alike. Better make plenty so you don't run out!

Can't do shrimp? Substitute chicken or go meatless altogether! The sauce is excellent for dipping, too!

Angel Hair Pasta with Garlic Shrimp and Broccoli

Prep time: 5 minutes | Total time: 20 minutes | Yield: 4 servings


• 1 1/2 tablespoons olive oil
• 4 garlic cloves, finely diced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons sun dried tomato paste
• 1 1/2 cups Italian-style tomatoes, chopped
• 1 cup broccoli florets
• black pepper to taste
• 1/4 cup parsley, chopped
• 1 ounce white wine or chicken broth
• 1 tablespoon butter
• 12 ounces bite-size shrimp, peeled and deveined, heads and tails removed
• 8 ounces whole-grain angel hair pasta


Heat the olive oil in a medium-size saute pan over medium heat for one minute. Add the garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.

Add sun dried tomato paste to garlic oil mixture. Stir to combine. Add chopped tomatoes. Cook over low heat for 10 minutes, stirring occasionally. Add the broccoli florets and cook an additional five minutes. Add wine and cook one more minute.

Meanwhile, put the pasta to cook according to package directions.

Add shrimp to the tomato, broccoli and garlic sauce and cook just until the shrimp turns pink. Remove the pan from heat and add butter. Swirl or stir to melt the butter into the sauce.

Drain the pasta and place in warmed serving dishes. Top with the shrimp mixture.

Cook's Note

If you consider your family in the "sissy mouth" club, you might want to cut the red pepper down to 1/8 teaspoon. On the other hand, if they side with the "fire mouth" folks, you can double it.

Tweak to make this recipe a new family favorite. Try substituting fire roasted tomatoes and Italian spices for regular ones and add red bell pepper, red onion, mushrooms, capers, white pepper...whatever grabs your fancy. Soon your kids will be begging for more!

What's your favorite pasta dish to invent?

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MissyJ's picture

Submitted by MissyJ on

Loved the "sissy mouth" comment. We have a few of those... and those definitely on the opposite extreme. We are going to try a meatless version this weekend. Would you recommend making extra sauce? I'm looking to serve with a side salad. Looks yummy!

Thatgr8tgrl's picture

I've tried this recipe and it's wonderful. We went for "fire mouth!" Are you serving it for Mardi Gras or just for fun?

If you'll be adding extra vegetables in your meatless version, I'd definitely increase the sauce. Maybe even double it. I'd love to hear how it turns out.

MissyJ's picture

Submitted by MissyJ on

Tess, thanks for the reply. It is "just because". Smile I think that I will increase the veggies. I love these type of dishes that encourage the kiddos to eat things that are good for them -- without them thinking about it! I'll let you know how it goes!