Angel Hair Shrimp Pasta

Man, has this week been exciting. I started off the week with some of Chi’s friends coming from out of town to food poisoning/24 hour stomach bug in three days.

On Monday, we went to 7 Mile House, which is a local bar that sells restaurant quality food. They have really fun nights, like Karaoke Wednesdays and Thursday Live Blues. All five of us shared two orders of nachos, that came complimentary for ordering a pitcher during a Warriors Game. Our guests decided on oysters, which aren’t my cup of tea, but they said they were dee-licious.


Chi, who wanted something different from the usual buffalo wings, ended up getting buffalo wings. You know how the old saying goes, if it’s not broken- don’t fix it! I might of stole a wing…or two.


And my entree was a sizzling hot-to-your-table plate of pork adobo with rice. Adobo is a pretty standard filipino dish, so I thought it was funny when I saw it on the bar menu the first time I came here.


Now a recipe I wanted to share with you guys on Wednesday was this pasta dish that I really like making, for these reasons:

1. It’s fresh and delicious

2. It only takes 15 minutes

3. All the ingredients are basically things you already have in your house (minus the shrimp)

**Please excuse the lighting, it’s so hard to take pictures under the vent light!

Angel Hair Shrimp Pasta

Prep Time: 5 minutes

Cooking Time: 15 Minutes

Serves: 2-3 People



  • 3/4 lbs of Raw Shrimp (tails detached)
  • 2 Roma Tomatoes, diced
  • 1/2 Lemon
  • 2 Cloves of Garlic, minced
  • 8 oz of Angel Hair Pasta
  • 1/3 Cup of White Wine (around two shot glasses)
  • 1/3 Cup of Cream Sauce (around two shot glasses)
  • 1-1/2 Tbs of Olive Oil
  • 1 Tbs of Oregano Leaves
  • Salt to taste


1. Detach the shrimp tails and poop chutes (IMO, the grossest part of cooking) and rinse the shrimp clean. Turn on the stove to medium heat and pour 1-1/2 tbs of olive oil and 2 cloves of garlic into a pan. Add the shrimp after the pan has been warmed up and add 2 tsp of oregano, stir.

2. Cook shrimp for 5-8 minutes/until they turn pink (depending on your stove heating temperatures). Put water, a drizzle of olive oil and a pinch of salt into a separate pot and let it boil. Add around 8 oz of angel hair pasta and cook until al dente, or read the cooking times on the box; it took me around 7 minutes.


3. When shrimp looks like it’s about to be ready, add in two diced Roma tomatoes, and 1/3 each of cream sauce and white wine. Right before serving, squeeze in half a lemon and stir.


4. Serve the shrimp on a bed of angel hair pasta. Garnish with a little bit of oregano.

This recipe is so fresh, and it smells amazing too. If I wanted to eat this vegetarian, I would use mushrooms instead of shrimp. Let me know how it turns out for you!

What would you replace the shrimp with for a vegetarian option?

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