Traditional Spanish paella is a summer staple. This version mixes it up with angel hair pasta instead of rice to make it extra light—perfect for hot summer days. And the best part? It can sit at room temperature and still be delicious, making it the perfect meal to make ahead for guests 

Prep Time: 30 minutes | Makes 4 Servings


1/4 cup extra virgin olive oil, plus more for drizzling 
2 large ripe tomatoes – chopped
1/2 yellow onion – chopped
4 large garlic cloves  – chopped 
1 or 2 tsp kosher salt 
1/2 or 1 tsp red pepper flake 
1 lb angel hair pasta 

1 lb large shrimp – peeled, deveined 
1 Tbsp extra virgin olive oil 
1 tsp salt 
1/2 tsp pepper 
Parsley, for serving 

Preheat oven to 425F. Heat a pot full of heavily salted water over high heat for the pasta. Cut or tear the angel hair into about 1-inch pieces. 

While the water comes to a boil, to a food processor add the olive oil, tomatoes, onion, garlic, salt, and pepper flake. Combine together on high until smooth. Heat a large shallow pan over low heat. Pour in the sauce and cook for at least 10 minutes.

Boil the pasta about 2 to 3 minutes, or until al dente. Drain then add directly to the sauce. Stir together until combined then press down into the pan like traditional paella. 

On a foil-lined baking sheet, toss together the shrimp, olive oil, salt, and pepper. Cook for about 8 to 10 minutes until just pink. Arrange shrimp over the paella and garnish with parsley and a heavy drizzle of olive oil.

Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook. She is also a Memphis-based personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at