# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz angel hair pasta
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup snap peas, trimmed
05 - 1 cup baby spinach
06 - 1 small zucchini, sliced
07 - 1/4 cup fresh parsley, chopped
08 - 2 green onions, thinly sliced
→ Aromatics and Sauce
09 - 4 cloves garlic, minced
10 - 1/4 cup extra virgin olive oil
11 - Zest and juice of 1 lemon
12 - 1/2 teaspoon red pepper flakes, optional
13 - 1/2 cup dry white wine or vegetable broth
14 - 3 cups low-sodium chicken or vegetable broth
15 - Salt and freshly ground black pepper to taste
→ Garnish
16 - 1/4 cup grated Parmesan cheese, optional
17 - Additional lemon wedges
# How To Make It:
01 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
02 - Add cherry tomatoes, snap peas, and zucchini. Cook for 2 to 3 minutes, stirring occasionally, until slightly softened.
03 - Pour in white wine and simmer for 2 minutes. Add broth, lemon zest, and lemon juice, then bring to a gentle boil.
04 - Add angel hair pasta, stirring to submerge evenly. Cover and cook for 3 to 4 minutes, stirring occasionally, until pasta is nearly tender.
05 - Stir in shrimp, spreading them evenly throughout. Cover and cook for 2 to 3 minutes until shrimp are pink and opaque and pasta reaches al dente texture.
06 - Remove from heat. Fold in baby spinach, green onions, and fresh parsley. Season generously with salt and black pepper to taste.
07 - Transfer to serving bowls immediately. Top with grated Parmesan cheese and serve with fresh lemon wedges on the side.
