Creamy Garlic Shrimp Cappellini Recipe

Marinate shrimp

In a medium bowl combine 1 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the shrimp and toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill or pan-sear shrimp

Preheat a grill or heavy skillet to medium-high heat. If grilling, thread shrimp on skewers for easier handling. Brush grill or skillet with a touch of oil. Cook shrimp 1.5–2 minutes per side until opaque and just cooked through (internal temp 120–130°F). Remove from heat and set aside. Reserve any juices in the pan for later use.

Bring a large pot of water to a rolling boil and add 1 tbs salt. Add 8 oz angel hair and cook according to package directions (typically 2–4 minutes) until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside briefly.

Make roux base

In a large skillet over medium heat melt 3 tbs unsalted butter. Add 3 tsp minced garlic and sauté 30–45 seconds until fragrant (do not brown). Stir in 1 tsp flour and cook 30 seconds to eliminate raw taste.

Add dairy and cheese

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, bringing mixture to a gentle simmer. Cook 2–3 minutes, whisking frequently, until slightly thickened. Reduce heat to low and stir in 1 cup freshly grated Parmesan until melted and smooth.

Season and adjust

Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp freshly grated nutmeg (optional). If the sauce is too thick for the angel hair, whisk in up to the reserved 1/2 cup pasta water, a few tablespoons at a time, until the sauce coats the back of a spoon and reaches desired consistency.

Combine pasta with sauce

Add the drained angel hair directly into the skillet with the sauce. Toss gently with tongs for 1 minute to coat evenly. If needed, add another tablespoon of reserved pasta water to loosen the sauce so it clings to the strands.

Arrange the cooked shrimp over the sauced angel hair. Spoon any resting juices from the shrimp over the top for extra flavor.

Garnish with 2 tbs chopped fresh parsley, 2 tbs extra grated Parmesan and a pinch (1/4 tsp) red pepper flakes if using. Serve immediately with lemon wedges on the side for squeezing over the shrimp and pasta.

Serving suggestion: plate 2 heaping nests of angel hair per serving and top with 6–8 shrimp each. Serve while hot.