September 14, 2025

Spicy Shrimp and Angel Hair Pasta (a la nordstrom cafe)

what makes this recipe extra special is that it’s a dupe of the spicy shrimp and angel hair pasta my mom and i used to get from the nordstrom cafe (tbt to when those still existed in the bay area). back in high school, we’d go together during our girls-only shopping outings, always ordering the same thing: a bowl of spicy shrimp and angel hair pasta, and a bowl of tomato bisque to share. when i went away to college, we’d still find time to meet halfway at a nordstrom and grab lunch together — and yes, we’d order the exact same meal. it’s a pasta my mom still talks about today, so recreating it at home feels like bringing a little piece of those memories back to the table.

the secret to this dish is starting with a good arrabbiata sauce (i love Filippo Berio Arrabbiata — spicy, garlicky, and perfectly balanced), then layering in fresh garlic, white wine, and a squeeze of lemon. toss in tender shrimp and twirl it all together with delicate angel hair pasta, and you’ve got dinner that feels every bit as nostalgic and comforting as the one we used to love at nordstrom.

i used (for 2 servings):

  • 6 oz angel hair pasta
  • 2 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes (adjust to taste)
  • 1/2 lb large shrimp, peeled & deveined (~10)
  • salt & pepper
  • 3/4 cup filippo berio arrabbiata sauce
  • 1/4 cup dry white wine
  • 1 tbsp unsalted butter (or olive oil)
  • juice of 1/2 lemon
  • chopped parsley or basil, for garnish
  • optional: grated parmesan, chili flakes

to make:

  • bring a large pot of salted water to a boil. cook angel hair pasta according to package directions until al dente. reserve 1/4 cup pasta water, then drain.
  • in a large skillet, heat olive oil over medium heat. add garlic slices and red pepper flakes, cooking until fragrant and just golden, ~1–2 minutes
  • add shrimp to pan and season with salt and pepper, cook for ~2 minutes per side until pink, remove and set aside
  • in the same skillet, pour in wine to deglaze, scraping up any bits, then stir in Filippo Berio Arrabbiatta sauce and bring to a simmer
  • add in a dab of butter and let it melt into the pasta
  • add cooked pasta into the sauce and toss gently, thinning it out with pasta water
  • return shrimp to pan and squeeze in lemon juice
  • plate and top with herbs, parmesan, and chili flakes to taste

other pasta recipes you might like!