Shrimp Scampi with Angel Hair Pasta
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.
Servings: 6
Ingredients
- 16 ounces angel hair pasta
- 1 tablespoon butter for shrimp
- 2 tablespoons extra-virgin olive oil for shrimp
- 2 small shallots finely diced
- 1 tablespoon minced garlic about 3-4 cloves
- ¼ teaspoon crushed red pepper flakes
- 1½ pounds large or extra-large shrimp shelled and deveined
- ½ cup dry white wine
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 medium fresh lemon juice, and zest
- 1 tablespoon unsalted butter for pasta
- 1 tablespoon extra virgin olive oil for pasta
- ⅓ cup chopped parsley
Instructions
- Bring a large pot of water to a rapid boil and salt well with kosher salt. Add in 16 ounces angel hair pasta and cook for 1 minute less than the package directions state. Drain the pasta, reserving ¼ cup of the cooking liquid.
- Once you drop the pasta into the water, heat 1 tablespoon butter and 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium heat. Once the butter is melted, add in 2 small shallots (minced), 1 tablespoon minced garlic, and ¼ teaspoon crushed red pepper flakes. Sauté for 1 minute, just to begin to toast the shallots and garlic lightly.
- Add 1½ pounds large or extra-large shrimp½ teaspoon kosher salt¼ teaspoon black pepper to the skillet and sauté for just 2 minutes. Remove the shrimp to a plate.
- Add ½ cup dry white wine (or stock), zest and juice of 1 medium fresh lemon and scrape up any browned bits on the bottom of the pan. Let the wine reduce by half and then add 1 tablespoon unsalted butter. Once the butter has melted, add the shrimp back into the skillet. Cook for 1-2 minutes or until the shrimp is opaque and firm.
- Add the cooked pasta, reserved liquid, ⅓ cup chopped parsley, and 1 tablespoon extra virgin 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, fresh or defrosted. You can opt to use shrimp with shells on, which will enhance the sauce's flavor. 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 Sauvignon Blanc 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
Calories: 481kcal | Carbohydrates: 60g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 876mg | Potassium: 345mg | Fiber: 3g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
