This easy Mediterranean Shrimp Angel Hair Pasta is the kind of recipe you’ll appreciate when your day’s been long and supper needs to be ready asap. It’s light but full of flavor, and makes good use of pantry ingredients. There’s no complicated prep work and few dirty pans.
Seafood was just meant for summertime, don’t you think? Especially shrimp. So light. So delicious. Particularly when tossed with a bit of pasta and a luscious sauce that tastes like something from a little seaside café.
I use angel hair pasta for this recipe because it cooks quickly and carries all that buttery, lemony sauce in the best way. The shrimp cook right in the same skillet with garlic, sun-dried tomatoes, and capers, so there’s no extra pans to wash, either.
This is the kind of dish that proves simple doesn’t equal boring. It’s perfect for weeknights when you’re short on time but still want a meal that feels thoughtful and a little special. If you enjoy bright, clean flavors with just a bit of richness, you’ll love this one.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 4
Primary Ingredient(s): Angel hair pasta, garlic, onion, sun-dried tomatoes, capers, shrimp, lemons
Skill Level: Easy
What You’ll Like About This Recipe
- Comes together quickly with pantry staples plus fresh shrimp.
- Bold, bright flavor with minimal work.
- Minimal cleanup; just one skillet and one pot.
- Feels fresh and light but satisfying.
Ingredient Notes
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- Angel hair pasta – This thin pasta cooks quickly and goes well with lighter sauces. If you only have regular spaghetti or something like linguini, that’s perfectly fine, too.
- Butter and olive oil – The combination of the two adds richness to the sauce.
- Sun-dried tomatoes – I prefer the sun-dried tomatoes packed in oil, and I prefer to drain them before slicing.
- Oregano and red pepper flakes – Typical Mediterranean spices for the sauce that add flavor and a little heat. Adjust the pepper flakes to suit your taste.
- Capers – Capers go so well with lots of seafood, but especially with shrimp! They add a briny touch that cuts the richness of the butter and olive oil.
- Shrimp – I prefer medium-sized shrimp for this. They cook super fast. For ultimate convenience, purchase peeled and deveined shrimp that you can add right into the sauce without any prep work.
- Lemon juice – Freshly squeezed lemon juice gives the brightest flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Mediterranean Shrimp Angel Hair Pasta
- Prepare the pasta in salted water according to the package directions.
- While the pasta is cooking, in a large skillet over medium heat, melt the butter and olive oil.
- Add the onion and garlic. Cook, stirring frequently, until the onion has softened and begun to appear translucent, about 5-6 minutes. Cook slowly, taking care not to allow the onion and garlic to brown.
- Add the sun-dried tomatoes, oregano, red pepper flakes, salt, and capers. Cook for an additional 3 minutes.
- Stir in the shrimp. Cover and cook until shrimp just turn pink – about 5 minutes.
- Stir in the lemon juice. Add approximately 1/2 cup of the pasta cooking water to the sauce, stirring it in a little at a time.
- Drain the pasta, add it to the skillet, and toss with the shrimp and sauce. Serve immediately.
Recipe Success Tips
- Keep the heat moderate so the garlic and onions soften without browning.
- Stir in the pasta water slowly, making sure it fully incorporates as you go.
- Don’t overcook the shrimp. They just need a few minutes until pink and firm.
- Use freshly squeezed lemon juice for the best flavor.
More Shrimp Recipes You’ll Like
Questions About Mediterranean Shrimp Angel Hair Pasta
Yes, you can use frozen shrimp. Thaw the shrimp and pat them dry with paper towels to prevent the sauce from becoming watery.
Not everyone has capers on hand all the time, right? You can leave them out or use a few chopped green olives for a similar briny flavor.
Yes. You can cook the pasta and prepare the sauce ahead of time, and then store them separately in the fridge for up to two days. When you’re ready to serve, reheat the sauce over medium-low heat, then add the pasta and freshly-cooked shrimp just before serving.
Have a question or thought to share?
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Recipe
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Mediterranean Shrimp with Angel Hair Pasta
Ingredients
- 8 ounces angel hair pasta
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 3 tablespoons julienned sun-dried tomatoes in oil drained
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- 3 teaspoons capers drained
- 1 pound medium shrimp peeled and deveined
- juice of 2 lemons
Instructions
- Prepare the pasta in salted water according to the package directions.8 ounces angel hair pasta
- Meanwhile, in a large skillet over medium heat, melt the butter with the olive oil.4 tablespoons butter, 4 tablespoons olive oil
- Add the onion and garlic. Cook, stirring frequently, until the onion has softened and begun to appear translucent, about 5-6 minutes. Cook slowly, taking care not to allow the onion and garlic to brown.1 medium onion, 4 cloves garlic
- Add the sun-dried tomatoes, oregano, red pepper flakes, salt, and capers. Cook for an additional 3 minutes.3 tablespoons julienned sun-dried tomatoes in oil, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, ¼ teaspoon salt, 3 teaspoons capers
- Stir in the shrimp. Cover and cook until shrimp just turn pink – about 5 minutes.1 pound medium shrimp
- Stir in the lemon juice. Add approximately 1/2 cup of the pasta cooking water to the sauce stirring it in a little at a time.juice of 2 lemons
- Drain the pasta, add it to the skillet and toss with the shrimp and sauce.
Notes
- Cook the onion and garlic gently without browning which can make them bitter.
- Add the pasta water a little at a time so the sauce coats the pasta without becoming thin.
- Leftovers keep well in the fridge for up to two days. Reheat gently in a skillet with a splash of water to loosen the sauce.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally sponsored by Land o’ Lakes and was published on July 30, 2012. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This is calling my name TODAY!!!
I love shrimp and yes indeed it makes a fabulous summertime meal, either hot or cold. This is wonderful and looks so good! A wonderfully flavorful sauce but I love the surprising addition of sundried tomatoes.
I’ve made similar dishes Lana…when I have fabulous shrimp (probably nothing as fabulous as you can get though) I love it simply prepared.
Now I only wish I was close enough to make something for you in your current state; I’ll have to get all the details soon but in the meantime know I’m wishing you a speedy recovery!
You might not believe this, but this was one of my son’s favorite pasta dishes when he was two years old! He absolutely loved the bold flavors – funny thing was he didn’t like regular pasta sauce but loved sun dried tomato pesto… I know, I know, he must take after his mother!! LOL!!
Lana, this totally draws me in! Flavors sound wonderful and we will definitely be trying your recipe out! I’m not sure I’ve seen that butter in our stores yet, but will be looking today!
Loving that butter and drooling over your shrimp!
My kind of dinner :) Looks great
This looks delicious Lana!
That looks wonderful. I definitely see this in my future, along with a nice salad and some crusty bread. Good job on putting together the recipe in an easy format.
Miss P
And a little glass of wine :-)