Type what you have

Ingredients

• ✓ angel hair pasta
• sesame oil
• soy sauce
• balsamic vinegar
• chili oil
• white sugar
• sesame seed
• green onion
• red bell pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Ingredients

• ✓ angel hair pasta
• napa cabbage
• carrot
• green bell pepper
• red bell pepper
• yellow bell pepper
• cilantro
• green onion
• peanut
• black sesame seed
• shrimp
• peanut butter
• tahini
• rice wine vinegar
• sweet chili sauce
• soy sauce
• sesame oil
• brown sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. 2 In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

By YAKUTA

Ingredients

• ✓ angel hair pasta
• garlic and herb cheese spread
• grape tomato
• parsley
• pasta water

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ angel hair pasta
• chicken breast
• cream of chicken soup
• tomato
• green chile pepper
• processed cheese
• mushroom
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta and return it to the pot.
2. 2 Add chopped chicken, condensed soup, diced tomatoes with chile peppers, processed cheese, mushrooms, salt, and pepper.
3. 3 Cook and stir over low heat until cheese is melted and mixture is heated through, about 5 minutes.
4. 4 Serve hot and enjoy!

By Beamish

Ingredients

• ✓ angel hair pasta
• butter
• shrimp
• garlic
• all-purpose flour
• cajun seasoning
• milk
• salt
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
2. 2 Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

By C

Ingredients

• ✓ angel hair pasta
• chicken breast
• butter
• salad dressing mix
• golden mushroom soup
• white wine
• cream cheese
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Arrange chicken breasts in a single layer in a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat. Stir in dressing mix, then stir in condensed soup and wine. Add cream cheese; cook and stir, without boiling, until smooth and heated through. Pour over chicken.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 About 15 minutes before the chicken is finished, bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
5. 5 Serve chicken and sauce over pasta.

By Marian Collins

Ingredients

• ✓ angel hair pasta
• butter
• shrimp
• garlic
• tomato
• basil
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Cook shrimp in hot butter, stirring occasionally, until the meat is opaque and bright pink on the outside, 3 to 4 minutes. Use a slotted spoon to transfer shrimp to a warm plate.
3. 3 Cook and stir garlic in the same skillet over medium heat until fragrant, about 1 minute. Add tomato, remaining 6 tablespoons butter, basil, and extra-virgin olive oil. Stir in cooked shrimp.
4. 4 Serve over warm pasta and garnish with additional basil.

By Land O'Lakes

Ingredients

• ✓ angel hair pasta
• tomato
• olive oil
• garlic
• tomato paste
• salt
• black pepper
• basil
• parmesan cheese

Instructions

1. 1 Place tomatoes in a large pot and cover with cold water. Bring just to a boil. Pour off water, and cover again with cold water. Peel the skin off tomatoes and cut into small pieces.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, heat olive oil in a large skillet or pan, making sure there is enough to cover the bottom of the pan, and sauté garlic until opaque but not browned. Stir in tomato paste. Immediately stir in the tomatoes, salt, and pepper. Reduce heat, and simmer until pasta is ready, adding basil at the end.
4. 4 Drain pasta, do not rinse in cold water. Toss with a bit of olive oil, then mix into the sauce.
5. 5 Reduce heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.

By ALMA-LOU

Ingredients

• ✓ angel hair pasta
• lemon
• chicken stock
• shrimp
• butter
• parsley
• salt
• black pepper
• tomato
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta and return to pot.
2. 2 Slice whole lemon into circles; cut circles in half. Juice remaining half lemon; set aside.
3. 3 Meanwhile, preheat a skillet over medium-high heat. Add enough chicken stock to cover bottom of the skillet. Add shrimp, 1 tablespoon butter, lemon slices, parsley, salt, and pepper; cook shrimp until bright pink on the outside and meat is opaque, about 4 minutes. Off heat, add tomatoes; cover skillet until tomatoes softened.
4. 4 Add shrimp mixture to pasta; toss to combine. (You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.)
5. 5 Add more chicken stock to cover bottom of same skillet. Add remaining 1 tablespoon butter, more parsley, and reserved lemon juice; melt butter and simmer sauce. Toss sauce and Parmesan cheese into pasta until fully combined.

By Pamela Leyva

Ingredients

• ✓ angel hair pasta
• butter
• onion
• garlic
• tomato
• asparagus
• shrimp
• salt
• parmesan cheese
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup pasta water.
2. 2 Melt 1 tablespoon butter in a large skillet over high heat. Add shrimp; sauté until no longer pink, about 5 minutes. Transfer shrimp to a bowl using a slotted spoon, retaining liquid in the skillet.
3. 3 Reduce heat to medium-high. Add onion and garlic to the skillet; cook until onion is translucent 5 to 7 minutes. Add tomatoes; cook and stir until tomatoes soften, about 5 minutes.
4. 4 Add asparagus and pasta water to the skillet; bring to a simmer and cook until asparagus are tender, about 5 minutes. Stir in shrimp and pasta; cook until shrimp are completely opaque in the middle, 2 to 3 minutes. Season with salt, sprinkle with Parmesan cheese, and serve with lemon wedges.

By fattyfourscoops

Ingredients

• ✓ angel hair pasta
• chicken
• olive oil
• lemon juice
• parsley
• butter
• marjoram
• garlic powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 1 to 3 minutes, or according to package directions.
2. 2 Toss pasta with chicken, oil, lemon juice, parsley, butter, marjoram, and garlic powder. Season with salt and ground black pepper.

By Buitoni

Ingredients

• ✓ angel hair pasta
• chicken breast
• salt
• black pepper
• butter
• ranch dressing
• mustard
• white wine
• parsley

Instructions

1. 1 Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
2. 2 Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
3. 3 Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
4. 4 Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
5. 5 Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

By Abbey Atkinson

Ingredients

• ✓ angel hair pasta
• butter
• olive oil
• jalapeno pepper
• red pepper flake
• white wine
• salt
• black pepper
• shrimp
• caper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
2. 2 While the pasta is cooking, melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in.
3. 3 Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes.
4. 4 Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

By matty1124

Ingredients

• ✓ angel hair pasta
• butter
• garlic
• sea scallop
• basil
• flat-leaf parsley
• lemon juice
• salt
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain.
2. 2 While pasta is cooking, melt butter in a large skillet over medium heat. Stir in garlic and cook just until fragrant and softened, about 1 minute.
3. 3 Slice any scallops over 3/4-inch thick in half so they'll cook evenly.
4. 4 Stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.
5. 5 Reduce heat to low; stir in lemon juice and season with salt and pepper. Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer.
6. 6 Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.

By JIM F

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• onion
• parsley
• basil
• black pepper
• tomato
• red pepper flakes

Instructions

1. 1 Warm oil in a medium saucepan over low heat and sauté garlic; heat through until garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
2. 2 Add parsley, basil, and black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover the saucepan and cook for 25 to 35 minutes.
3. 3 Continue to let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform consistency.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 6 to 8 minutes. Drain and serve with sauce.

By Jody Chinn

Ingredients

• ✓ angel hair pasta
• olive oil
• butter
• mushroom
• salt
• black pepper
• garlic
• heavy cream
• lemon
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
2. 2 Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
3. 3 Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
4. 4 Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
5. 5 Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

By Rebekah Rose Hills

Ingredients

• ✓ angel hair pasta
• butter
• shrimp
• mushroom
• shallot
• port wine
• white wine
• heavy cream
• garlic
• salt
• sugar
• white pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
2. 2 In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.
3. 3 In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside.
4. 4 In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens.
5. 5 Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.

By Lesly

Ingredients

• ✓ angel hair pasta
• shiitake mushroom
• garlic
• onion
• white wine
• olive oil
• chicken broth
• heavy cream
• salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
2. 2 Meanwhile cook pasta in a large pot of boiling salted water until al dente.
3. 3 Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

By Christine L

Ingredients

• ✓ angel hair pasta
• olive oil
• venison
• onion
• bell pepper
• tomato paste
• tomato sauce
• garlic salt
• dill
• marjoram
• italian seasoning
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
3. 3 Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, and continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
4. 4 Place drained pasta into a prepared casserole dish and pour venison mixture overtop. Sprinkle with mozzarella and Parmesan cheese. Bake in the oven until cheese is bubbly and browned, about 25 minutes.

By Kandicegibson

Ingredients

• ✓ angel hair pasta
• olive oil
• mushroom
• shrimp
• champagne
• salt
• tomato
• shallot
• heavy cream
• salt
• pepper
• parsley
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer mushrooms to a bowl; set aside.
3. 3 Combine shrimp, Champagne, and salt in the same skillet over high heat; cook until liquid just begins to boil. Transfer shrimp to bowl with mushrooms. Add tomatoes and shallots to the skillet; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, 1 to 2 minutes. Return shrimp and mushrooms to the skillet; cook until heated through. Taste; season with salt and black pepper.
4. 4 Toss pasta, remaining 1/4 cup cream, and parsley together in a large bowl. Spoon shrimp and sauce over pasta; top with Parmesan cheese.

By TKF123

Ingredients

• ✓ angel hair pasta
• olive oil
• green bell pepper
• onion
• shrimp
• ham
• seasoned salt
• garlic salt
• salt
• black pepper
• heavy cream
• milk
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Heat olive oil in a saucepan over medium heat. Add green bell pepper and onion; cook and stir until onions are translucent, about 5 minutes. Add shrimp; cook and stir until pink, 2 to 3 minutes. Stir in ham, seasoned salt, garlic salt, salt, and black pepper.
3. 3 Pour cream and milk into the saucepan. Continue to cook, stirring often, until heated through, about 5 minutes. Stir in cheese. Let sauce cook until thickened, about 5 minutes. Add pasta and toss to coat.

By rachelc3

Ingredients

• ✓ angel hair pasta
• basil
• olive oil
• lemon juice
• garlic
• salt
• black pepper
• water
• butter
• shrimp
• scallion
• garlic
• zucchini

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer to a bowl and set aside.
2. 2 Add basil leaves, olive oil, lemon juice, 1 teaspoon minced garlic, salt, and black pepper to a blender; pulse and scrape down the sides of the blender. Drizzle in tiny amounts water; pulse and scrape down the sides of the blender. Blend to desired consistency. Set aside.
3. 3 Melt butter in the pasta pot over medium heat. Add shrimp; cook until bright pink and opaque, 3 to 5 minutes. Do not overcook. Transfer to a plate and set aside.
4. 4 Add white and light green scallion parts to the pot; cook about 2 minutes. Add 1 clove minced garlic; cook 1 minute more. Add zucchini; increase heat to medium-high. Cook, stir, and flip occasionally, until starting to brown, about 5 minutes, adjusting the heat until zucchini starts to caramelize, but do not cook until mush.
5. 5 Quickly stir in 1 to 2 tablespoons water while scraping the browned bits of food off the bottom of the pot with a wooden spoon; cook to reduce remaining liquid, about 30 seconds, then remove from heat. Return shrimp to the pot; stir until evenly combined.
6. 6 Serve shrimp and zucchini over angle hair pasta; garnish with green onion tops. Serve pesto on the side.

By anniegolden

Ingredients

• ✓ angel hair pasta
• olive oil
• pimento
• lemon juice
• white wine vinegar
• sugar
• parsley
• basil
• oregano
• garlic powder
• onion powder
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.

By Caleb1993

Ingredients

• ✓ angel hair pasta
• olive oil
• chicken breast
• garlic
• mild sausage
• stewed tomato
• tomato
• tomato paste
• crab and shrimp boil seasoning
• littleneck clam
• mussel
• shrimp
• bay scallop

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
2. 2 Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
3. 3 While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

By LASmith

Ingredients

• ✓ angel hair pasta
• kosher salt
• water
• shrimp
• butter
• olive oil
• garlic
• white wine
• lemon juice
• red pepper flakes
• parsley
• lemon zest
• black pepper

Instructions

1. 1 Dissolve salt in 1 gallon water in a large pot; add shrimp. Brine in the refrigerator for 2 to 4 hours. Drain; pat shrimp dry with paper towels.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
3. 3 Meanwhile, melt butter and olive oil in a large skillet over medium-low heat. Stir in garlic; cook until softened, 3 to 4 minutes. Add shrimp, white wine, lemon juice, and pepper flakes; cook and stir until shrimp are no longer translucent in centers, about 6 minutes. Stir in parsley, lemon zest, and black pepper; toss with angel hair pasta.

By Dan'ish

Ingredients

• ✓ angel hair pasta
• extra-virgin olive oil
• lemon
• salt
• black pepper
• shrimp
• red onion
• tomato
• garlic
• red pepper flakes
• white wine
• heavy cream
• parsley

Instructions

1. 1 Combine 1/4 cup olive oil, lemon juice, salt, and black pepper in a large resealable plastic bag; seal the bag and gently squeeze until combined. Add shrimp, squeeze out excess air, and seal the bag. Massage shrimp in the bag until thoroughly coated. Marinate in the refrigerator for 30 to 45 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
3. 3 Preheat an outdoor grill for medium-high heat. Place a large heat-proof skillet on one side of the grill.
4. 4 Remove shrimp from marinade; shake off excess. Discard remaining marinade. Thread shrimp onto metal skewers.
5. 5 Place shrimp skewers onto grill grate. Grill until shrimp turn opaque, 2 to 3 minutes per side. Remove from the grill.
6. 6 Meanwhile, add 2 teaspoons oil to the skillet. Add onion; cook and stir until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir 1 to 2 minutes. Add wine; cook until reduced, about 4 minutes. Stir in cream; cook 1 minute. Season with salt and black pepper. Stir in pasta and shrimp to combine; sprinkle with parsley.

By Bibi

Ingredients

• ✓ angel hair pasta
• butter
• green onion
• garlic
• shrimp
• white wine
• cornstarch
• heavy cream
• lime juice
• creole seasoning
• sugar
• salt
• black pepper
• baby spinach
• carrot
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
3. 3 Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
4. 4 Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

By Laurie Fontaine Bennett

Ingredients

• ✓ angel hair pasta
• chicken breast
• butter
• garlic
• oregano
• thyme
• chicken broth
• bacon
• flour
• parmesan cheese
• whipping cream
• sun-dried tomato
• red pepper flakes
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
3. 3 Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.
4. 4 Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.
5. 5 Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
6. 6 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
7. 7 At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
8. 8 Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
9. 9 Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.
10. 10 Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.
11. 11 Serve on top of hot cooked pasta.

By thedailygourmet

Ingredients

• ✓ angel hair pasta
• salt
• black pepper
• cumin
• paprika
• italian seasoning
• garlic powder
• chicken breast
• cream of mushroom soup
• salad dressing
• parmesan cheese
• all-purpose flour
• malt vinegar
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture; place in the slow cooker.
3. 3 Stir cream of mushroom soup, Italian dressing, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
4. 4 Cook on Low for 6 hours.
5. 5 Shred chicken into chunks in the slow cooker using 2 forks. Stir in sour cream until just heated through.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
7. 7 Serve chicken and sauce over angel hair pasta.

By Catherine

Ingredients

• ✓ angel hair pasta
• cooking spray
• roma tomato
• olive oil
• salt
• black pepper
• butter
• red onion
• garlic
• basil
• shrimp
• mushroom
• garlic powder
• lemon juice
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
3. 3 Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
4. 4 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
5. 5 Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
6. 6 Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
7. 7 Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.

By Jen