Step 1

Cook the angel hair pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2

While the pasta cooks, season the shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and garlic, stirring continuously until the shrimp are pink and cooked through, about 2 minutes per side. Remove the shrimp and set aside.

Step 3

To the same skillet, add the white wine to deglaze the pan. Let it simmer for 1 minute. Stir in the drained diced tomatoes, 1/2 cup heavy cream, Italian seasoning, salt, and red pepper flakes. Bring the sauce to a simmer.

Step 4

Reduce heat to low and stir in additional cream if desired for a creamier sauce. Add the lemon juice and parsley. Taste and adjust seasoning as needed.

Step 5

Add the cooked angel hair pasta and shrimp to the sauce, tossing to coat well. If the sauce is too thick, add some of the reserved pasta water.

Step 6

Serve the creamy shrimp pasta immediately, garnished with extra parsley and Parmesan cheese. Enjoy!