This quick and easy Shrimp Scampi with Angel Hair Pasta is the perfect dinner for seafood lovers. Ready in just 20 minutes, it combines tender shrimp with a rich garlic butter sauce and delicate angel hair pasta, making it ideal for busy weeknights or a romantic meal at home.
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This shrimp scampi pasta has a delicious buttery white wine sauce that is truly restaurant-quality. Make this simple 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.
Although this recipe looks super fancy, it comes together in around 30 minutes. This is perfect for busy nights when you quickly need dinner on the table. This shrimp scampi's rich and decadent sauce makes it the ideal recipe to serve when hosting guests for a dinner party. My chopped Greek salad makes a great side dish and bruschetta caprese is the perfect appetizer.
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Ingredients
- Shrimp. I recommend fresh or defrosted wild-caught large or jumbo shrimp. To make things easier, look for pre-deveined or deshelled shrimp. I used Argentinian red shrimp for this recipe. Try pan-seared shrimp next!
- Shallot. Shallots have a much more mild flavor than onions and don't overpower the sauce.
- White wine. Use dry white wine such as Sauvignon Blanc or Pinot Grigio. Instead of wine, you can use chicken, vegetable or seafood broth and a splash of white wine vinegar.
- Lemon. You'll need the juice from ½ of a large lemon. Feel free to also add some lemon zest.
- Pasta. I love Angel hair pasta for this recipe because it soaks up the sauce really well. However, any long pasta will work. For pasta lovers, you might also enjoy my Lemon Ricotta Pasta, a creamy and zesty alternative perfect for spring dinners.
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. Also, ensure you are buying raw shrimp as pre-cooked shrimp won't work in this recipe. Check out my Shrimp Tacos with Avocado Crema next!
- Don't overcook the shrimp. Shrimp cook in just a few minutes and overcooked shrimp will be rubbery and unappetizing. Shrimp will be a "c" shape when it is cooked.
- Prep all of your ingredients before you begin cooking. This recipe comes together very quickly so I recommend having all of your ingredients prepped before you begin cooking.
- I don't recommend making this recipe ahead of time. It's best served fresh immediately after cooking. It cooks so quickly that there is no need to prepare in advance.
Serving
The great thing about this garlic butter shrimp pasta is it can be enjoyed in several ways. This recipe is already a complete meal and can be enjoyed as is but you can serve Caesar Salad with Homemade Dressing, arugula and parmesan salad or roasted broccoli on the side.
Storage & Reheating
You can store leftovers in an airtight container in the fridge for up to 2 days. This recipe does not keep well for much longer.
I recommend reheating the shrimp on the stove for a few minutes rather than in the microwave as this will cause it to be rubbery.
More Pasta Recipes
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Shrimp Scampi with Angel Hair Pasta
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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.
- 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.
- Add minced garlic and cook for another 2 minutes. Squeeze in the lemon juice and pour in wine (if using) or broth.
- Let the sauce simmer for about 5 minutes then add in the salt, pepper and red pepper flakes. Stir to combine.
- Next, add the shrimp to the pan and cook until it is fully cooked (about 2 minutes per side). Turn off the heat.
- 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.
Sarah's Tips
- Use high-quality shrimp. I highly recommend buying wild-caught shrimp over farm-raised. Also, ensure you are buying raw shrimp as pre-cooked shrimp won't work in this recipe. Check out my Shrimp Tacos with Avocado Crema next!
- Don't overcook the shrimp. Shrimp cook in just a few minutes and overcooked shrimp will be rubbery and unappetizing. Shrimp will be a "c" shape when it is cooked.
- Prep all of your ingredients before you begin cooking. This recipe comes together very quickly so I recommend having all of your ingredients prepped before you begin cooking.
- I don't recommend making this recipe ahead of time. It's best served fresh immediately after cooking. It cooks so quickly that there is no need to prepare in advance.
- You can store leftovers in an airtight container in the fridge for up to 2 days. This recipe does not keep well for much longer.
- I recommend reheating the shrimp on the stove for a few minutes rather than in the microwave as this will cause it to be rubbery.
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!!