Shrimp Scampi Pasta

Bowl of shrimp scampi with garlic toast.

5 from 10 votes

Shrimp Scampi Pasta is an easy meal made with shrimp that is sauteed in a rich sauce infused with wine and garlic all tossed with tender angel hair pasta.

Prep Time5

Cook Time7

Total Time12

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 481kcal

Author: Kristen Chidsey

Ingredients

16 ounces angel hair pasta
2 tablespoons butter divided
3 tablespoons extra-virgin olive oil divided
2 shallots finely diced
1 tablespoon minced garlic about 3-4 cloves
¼ teaspoon crushed red pepper flakes
1 ½ pounds large or extra-large shrimp shelled and deveined
½ cup dry white wine
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper plus more to taste
1 fresh lemon juice, and zest
⅓ cup chopped parsley

Instructions

Bring a large pot of water to a rapid boil and salt well with kosher salt. Add in the angel hair pasta and cook for 1 minute less than the package directions state. Drain the pasta, reserving ¼ cup of the cooking liquid.
In a large, deep nonstick skillet, heat 1 tablespoon of the butter and 2 tablespoons of the oil over medium heat. Once the butter is melted, add in the garlic, crushed red pepper flakes, and shallots. Saute for 1 minute, just to begin to toast the shallots. Add the shrimp, salt, and pepper to the skillet and saute for just 2 minutes. Remove the shrimp to a plate.
Add the wine, or stock, and lemon juice to the skillet, and scrape up any browned bits on the bottom of the pan. Let the wine reduce by half and then add in the additional tablespoon of butter. Once the butter has melted, add the shrimp back into the skillet. Add the lemon zest cook for 1-2 minutes or until the shrimp is pink and firm.
Add the cooked pasta, reserved liquid, parsley, and an additional tablespoon of olive oil to the skillet and toss to coat. Heat over low heat for 1 minute just to combine everything. Taste and adjust seasoning if needed. Serve immediately.

Video

Notes

Shrimp: Use either large or extra-large shrimp, that is either fresh or defrosted. You can opt to use shrimps with shells on, which will enhance the flavor of the sauce. But just keep in mind they will take about 5-7 extra minutes to cook through.

White Wine: It is best to use dry white wine like chardonnay or pinot grigio. If you don't drink wine, use low-sodium chicken stock.

Crushed Red Pepper Flakes: Omit or cut in half if sensitive to spice. Although this amount is not overwhelming.

Shrimp Scampi without the Pasta: Omit the pasta from the recipe and reduce the oil from 3 tablespoons to 2 tablespoons.

Leftovers: Store leftover shrimp scampi in a sealed container in the refrigerator for up to 3 days. Add a splash of stock or water before reheating to keep the pasta from drying out.

Nutrition