This Shrimp Scampi with Angel Hair Pasta is ready in just 20 minutes. Tender shrimp is tossed in a rich garlic butter sauce. It's the perfect weeknight dinner recipe, but also impressive enough for a romantic meal at home.
This shrimp scampi pasta has a delicious lemon white wine sauce that is restaurant-quality but easy to make at home. Make this quick shrimp pasta recipe for dinner tonight or your next party and get ready to receive many compliments! If you love pasta, try pasta with pancetta and peas next. It's creamy, savory and just as simple.
Although this recipe looks fancy, it comes together in about 30 minutes with simple ingredients. For a complete meal, serve it with my chopped Greek salad or bruschetta caprese as an appetizer. Both are fresh and perfect alongside this flavorful shrimp pasta.
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Ingredients
- Shrimp. I recommend using fresh or defrosted wild-caught large or jumbo shrimp. To make things easier, look for pre-deveined and peeled shrimp. I used Argentinian red shrimp in this recipe for their sweet flavor. Try my pan-seared shrimp next!
- Shallot. Shallots are milder and sweeter than onions and don't overpower the garlic or lemon in the sauce.
- White wine. Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer not to cook with wine, substitute chicken, vegetable or seafood broth plus a splash of white wine vinegar.
- Lemon. You'll need the juice from half of a large lemon. Feel free to add some lemon zest for extra brightness
- Pasta. I love Angel hair pasta for this recipe because it soaks up the sauce without getting too heavy. You can also use linguine or spaghetti if that’s what you have. (If you're a pasta fan, don’t miss my Lemon Ricotta Pasta—a light and creamy option perfect for spring.)
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Soften the shallot and garlic in butter over medium-high heat.
Step 2: Pour in the lemon juice and wine or broth and simmer for a few minutes.
Step 3: Mix in the spices then add in the shrimp. Cook until the shrimp is just cooked through.
Step 4: Toss the sauce with the pasta and parsley. Garnish with more parsley and freshly grated Parmesan cheese.
How to Devein Shrimp
To devein shrimp, make a shallow cut along the spine of the shrimp and remove the dark vein that runs along the center. You can use a small knife or fork to do this. A paper towel will help to remove anything that is stuck.
Sarah's Top Tips
- Use high-quality shrimp. I highly recommend buying wild-caught shrimp over farm-raised for better flavor and texture.
- Don't overcook the shrimp. Shrimp cook in just 2-3 minutes and form a loose "c" shape when they're done. Overcooked shrimp will be rubbery and unappetizing so keep an eye on them.
- Prep all of the ingredients before you start cooking. This dish comes together quickly, so I recommend having all of your ingredients prepped before you begin cooking.
- I don't recommend making this recipe ahead of time. Shrimp scampi is best served immediately after cooking.
Serving Suggestions
This garlic butter shrimp pasta is satisfying on its own, but it also pairs well with a light side. Try it with a Caesar Salad with Homemade Dressing, a simple arugula and parmesan salad, or roasted broccoli to round out the meal.
Storage & Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. This dish doesn't stay fresh much longer than that due to the delicate texture of the shrimp.
Reheating: For best results, reheat gently on the stovetop over medium-low heat. Avoid using the microwave as shrimp can turn rubbery when overheated.
More Pasta Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Shrimp Scampi with Angel Hair Pasta (Easy 20-Minute Dinner)
See the full post for extra tips and photos
Ingredients
- 8-10 ounces Angel hair pasta
- 2 tablespoons butter
- 1 shallot, diced
- 3-4 garlic cloves, minced
- ½ lemon, juiced
- ½ cup white wine or broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 pound of shrimp, peeled and deveined
- ¼ cup fresh parsley, chopped
Instructions
- Boil water in a large pot, add salt and cook pasta according to package directions until it is al dente. Reserve ½ cup of the pasta water.8-10 ounces Angel hair pasta
- Melt butter over medium-high heat in a large skillet. Add the diced shallot and cook for 2-3 minutes until softened. Turn the burner down to medium heat.2 tablespoons butter, 1 shallot
- Add minced garlic and cook for another 2 minutes. Squeeze in the lemon juice and pour in wine (if using) or broth.3-4 garlic cloves, ½ lemon, ½ cup white wine or broth
- Let the sauce simmer for about 5 minutes then add in the salt, pepper and red pepper flakes. Stir to combine.1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
- Next, add the shrimp to the pan and cook until it is fully cooked (about 2 minutes per side). Turn off the heat.1 pound of shrimp
- Toss the sauce with the pasta and fresh parsley. If the sauce needs to be thinned out, pour in some of the reserved pasta water slowly until it reaches your desired consistency. Top with parmesan cheese if desired. Serve immediately.¼ cup fresh parsley
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Sarah's Tips
- Use wild-caught raw shrimp for the best flavor.
- Shrimp are done cooking when they curl into a "C" shape and turn opaque—don’t overcook or they will be rubbery!
- If avoiding wine, use chicken broth plus a splash of white wine vinegar.
- Angel hair pasta is classic, but spaghetti or linguine also work well.
- Best enjoyed immediately—this dish doesn’t reheat well.
Sylvia von Sasse says
I doubled this recipe and I should have known better that 1 teaspoon of red pepper flakes was too much. It turned out very spicey. I like the recipe but will eliminate the red pepper next time. It can be added to someone’s dish if they prefer it. It won’t make or break the recipe.
Sarah Hill says
Hi Sylvia, happy to hear you enjoyed the scampi. The amount of red pepper flakes can definitely be adjusted depending on people's preferences.
Abbey says
This dish is absolutely delicious and for such a decadent taste it's so easy to make!
Sarah Holt says
So easy! Love that you enjoyed it so much🙂
Brian Barnes says
Needed a quick and easy dinner and this one was just that! Not to mention delicious! Will be making again!
Sarah Holt says
Thanks for the great review Brian, this is one of my favorites!!