Shrimp and Angel Hair Pasta dish has the honor of being our “fancy” dinner. Whenever guests were coming over that we needed an easy, but delicious and fancy looking dinner to serve, this is our go to. It tastes the best if you prep the olive oil topping the night before, but you can definitely do it at the last minute if you don’t get a chance to make it the night before. Letting the olive oil dressing sit with the garlic and the herbs overnight, really infuses the flavor. I love a good punch of garlic on my pasta!

Shrimp and Angel Hair Pasta |

Surrounding the dish with loads of bright, colorful veggies really adds a fun pop of color to the plate. Those tomatoes were looking gorgeous but you can also use red peppers if you prefer. Perfect for summertime family meals! (That red and green makes this an amazing Savannah at Christmastime sort of dish too! It’s good year round!)
Shrimp and Angel Hair Pasta |

Opt for a healthier spin by substituting the pasta for zucchini “zoodles” for a nice low carb summer option. You can also switch in whole wheat noodles if you are looking for some nice complex carbs. The olive oil & garlic sauce works well with a number of flavors!
Shrimp and Angel Hair Pasta | Shrimp and Angel Hair Pasta |

If you haven’t had enough shrimp yet this summer, check out my other favorite shrimp dish: coconut shrimp!

Shrimp and Angel Hair Pasta |

Shrimp and Angel Hair Pasta


  • ½ Cup Olive Oil
  • ½ Cup Canola Oil
  • 1 Head of Garlic, minced
  • 1 Tablespoon of Dried Basil
  • Salt & Pepper
  • 1 Box of Angel Hair Pasta
  • 24 ounces of Shrimp
  • 2 Medium Zucchini
  • 1 Pint Cherry or Grape Tomatoes, sliced in half
  • 1 Large Red Bell Pepper, diced


  1. Mix oils, garlic, and basil together.
  2. Optional: For best results, allow the mixture to sit overnight.
  3. Bring pasta water to a boil. Add angel hair pasta for 8 minutes or until al dente.
  4. Saute thin slices of zucchini on the stop top with olive oil and your favorite seasoning.
  5. Warm up 1-2 Tablespoons of olive oil in another pan on the stove top. (Or transfer the zucchini to another bowl and use the same pan for the shrimp.)
  6. Add shrimp & sprinkle with salt and pepper.
  7. Saute for 4-5 minutes, or until shrimp is bright pink.
  8. Dice bell pepper and slice tomatoes in half.
  9. Combine angel hair pasta, shrimp, veggies, and oil mix.
  10. Toss until well combined.
  11. This is best served warm, but can also be packed up in a cooler chest and served cold for a picnic.

Does your family have a go to “fancy” dinner for guests?

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