ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Angel Hair with Shrimp and Peas

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 5 mins
Cook time 15 mins
Yield Serves: 4


  • Salt and pepper
  • 12 ounces angel hair pasta
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 pound medium shrimp, shelled and deveined
  • 1 cup heavy cream

Nutrition Information

  • calories 721
  • fat 32 g
  • satfat 15 g
  • protein 37 g
  • carbohydrate 72 g
  • fiber 5 g
  • cholesterol 254 mg
  • sodium 510 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Add pasta and bring back to a boil. Add peas after pasta has cooked for 3 minutes. Continue cooking until pasta is al dente and peas are warmed though, 1 to 2 minutes. Drain well, return to pot and toss with 1 Tbsp. oil. Cover and keep warm.

  2. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add shrimp and cook, stirring, until pink, 2 to 3 minutes. Transfer to pot with pasta and peas.

  3. Pour cream into skillet and increase heat to high. Boil, stirring to pick up any bits on bottom of skillet, until slightly reduced, about 3 minutes. Transfer to pot with pasta, shrimp and peas. Stir well, season with salt and pepper and serve warm.

Also appeared in: All You, July, 2013, Back to School Special;