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Shrimp Pasta with Arugula and Lemon

A simple and light shrimp pasta with arugula and lemon. Perfect for warm summer nights.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 3/4 pound dried angel hair pasta
  • 2 tablespoons olive oil
  • 1 pound medium shrimp 21-30 count peeled and deveined
  • 5 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 5 ounces baby arugula
  • salt and pepper


  • Bring a large pot of water to boil. Cook angel hair pasta according to package directions. Reserve 1/4 cup pasta water. Drain pasta.
  • Heat olive oil in a skillet over medium heat. Add in shrimp, cook until they start to turn pink. Add in garlic, lemon juice and lemon zest. Add in baby arugula, cook just until wilted and shrimp has cooked through. Add in pasta and toss to coat. If pasta seems dry add reserved pasta water. Season to taste with salt and pepper. Serve.


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Keywords: dinner, pasta, seafood, shrimp