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, 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
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
