Shrimp Scampi with Pasta

This shrimp scampi pasta is buttery, garlicky, and ready in 20 minutes. A quick dinner made with simple ingredients and classic flavors.

Course dinner

Cuisine American, Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 447kcal

Equipment

Ingredients

8 ounces angel hair pasta
1 pound uncooked extra large shrimp thawed and peeled, tails optional
2 tablespoons extra virgin olive oil
4 tablespoons salted butter divided
6 cloves fresh garlic minced
½ teaspoon red pepper flakes optional
½ cup dry white wine or chicken broth
1 ½ tablespoons fresh lemon juice + zest
1-2 tablespoons fresh parsley chopped
½ teaspoon salt
Black pepper to taste
¼ cup grated parmesan cheese optional

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Note: Angel hair cooks quickly (usually 3–5 minutes), so start it after the shrimp sauce begins.
Season the shrimp: Pat shrimp dry and season lightly with salt and black pepper. Note: Dry shrimp sear better and won’t steam in the pan.
Sauté the shrimp: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate. Note: Don’t overcook the shrimp. It will finish cooking when added back to the sauce.
Make the scampi sauce: Reduce heat to medium. Add remaining 2 tablespoons butter and garlic. Cook for 30 seconds until fragrant. Stir in red pepper flakes (if using), wine or broth, lemon juice, and zest. Simmer 2–3 minutes to slightly reduce.
Combine everything: Return shrimp to the skillet. Add pasta and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce. Sprinkle with parsley and Parmesan (if using). Serve immediately with extra lemon wedges and black pepper. Enjoy the buttery goodness!

Notes

If you have frozen shrimp, place them in a colander and run them under cold water. Just remember to dry them well.
Add 1–2 tablespoons more butter or a bit more pasta water if you like extra sauce!
Stir in 2–3 tablespoons of heavy cream at the end for an extra creamy version.
You could add Asparagus, cherry tomatoes, or spinach to the recipe for a little veg.
Although best served fresh, you can store it in the fridge for no more than a day.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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