Garlic, butter, and lemon in a buttery white sauce - yum! Shrimp scampi with angel hair pasta is a delightful and elegant dish that pairs succulent shrimp with delicate pasta in a flavorful garlic and butter sauce.
These flavors can also be enjoyed in vegetarian pasta dishes such as Lemon Garlic Pasta or One Pot Pasta with Lemon and Ricotta.
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Is there anything better than juicy garlic shrimp nestled into little mounds of pasta? Nope! This shrimp scampi recipe is SO easy to make and is ideal for all of my seafood lovers out there! Each strand of pasta is coated in a delicious white wine sauce and topped with fresh herbs and cherry tomatoes or a fresh, easy, and delicious meal.
If you're looking for an easy weeknight meal AND delicious dinner all in one - well my dear friends, this easy shrimp scampi pasta recipe is for you. Bon appetit!
Why You'll Love this Recipe
- Easy way to enjoy seafood! Shrimp is a very easy seafood to prepare and it cooks quickly.
- Super easy to make! You can cook up the shrimp while the pasta boils and be ready for a fancy weeknight dinner.
- Super flavorful! Garlic, lemon, and butter combine into a silky sauce that just coats the the pasta without feeling too heavy.
Shrimp Scampi Ingredients
See the recipe card for full information on ingredients and quantities.
Jumbo Shrimp - This size is the second largest that you'll find in stores. It generally means there are 13-25 shrimp per pound. You may see those numbers referenced on the package, and you'll know you've got the right ones. Pro tip: if making this recipe on the same day as you buy the shrimp, get fresh shrimp. If you plan on making this recipe at a later time, buy frozen shrimp.
Pasta - I prefer angel hair for this dish, as it is nice and thin. This means easy fork twirling! It is also a pretty presentation to make little nests in the serving bowl. Feel free to use other long cuts, just adjust your cooking time per the package.
White Wine - Always, always - use a wine that you would be glad to drink. I prefer a dry white wine like sauvignon blanc or pinot grigio. Never use cooking wine as the quality just isn't there. Plus this recipe only uses a ½ cup of white wine - meaning you'll have plenty to serve at the table.
Parmesan Cheese - Make sure and grate your own. Because it is a hard cheese, it is very quick and easy to run over a box grater. Never use the pre-grated in a can. There are cups of refrigerated shredded Parmesan that will work if you are short on time.
Fresh Herbs - in my kitchen, fresh is best! I try to use as many fresh herbs as possible. For this scampi recipe, we're using fresh parsley! Don't use the dried stuff.
Herbs de Provence - many recipes call or italian seasoning, however, herbs de provence has a lot more flavor. In a pinch, Italian seasoning will do - but it's SO worth it to use the herbs de provence blend.
Substitutions
- White wine substitute: If you don't want to use white wine, you can sub it out for chicken broth. Use the same amount listed in the recipe card.
- Switch up the pasta! You can use whatever pasta that you like! If you don't have angel hair, spaghetti, bucatini, or linguini will sop up that delicious shrimp scampi sauce too!
- Low carb it! Make this low carb by using zucchini noodles instead!
- Gluten free option: use you favorite gluten free noodles to tailor this recipe to fit your dietary needs!
Pro Tips
- Finely chop garlic. You could even try using a microplane grater or garlic press. No one wants to bite into a large piece of garlic, they just want the flavor.
- Cook pasta to al dente. Make sure and cook the pasta only as long as the package states and no longer. This will give you the proper bite.
Step-by-Step Instructions
- Pat shrimp dry, and toss with the seasonings. Set aside.
- Bring a large pot of water to a boil. Cook pasta to al dente, according to package directions, and make sure and save some pasta water aside before draining.
- Drizzle a little extra-virgin olive oil olive oil and butter into a large skillet over medium heat and Saute shrimp (working in batches if necessary). Set aside and prepare the sauce in the same pan.
- Once butter is melted, add the drained pasta to the sauce and toss to coat. Add freshly cracked black pepper and kosher salt to taste. Top with cooked shrimp, fresh herbs, and Parmesan to serve. Sprinkle with a little chili pepper for a spicy kick!
What to Serve with Shrimp Scampi and Pasta
There are so many for delicious side dishes for shrimp scampi! Pasta is great with a side of Sourdough Garlic Bread or focaccia to soak up every last bit of that delicious sauce. Add a crisp green salad on the side.
If you're a seafood lover like me, you can serve this hamachi crudo or lobster bisque as an appetizer with shrimp scampi!
Wine Pairing with Shrimp Scampi
Shrimp Scampi is a dish known for its rich and savory flavors, often featuring garlic, butter, lemon, and sometimes a touch of white wine. When choosing a wine to complement this dish, you'll want to consider options that can balance and enhance its flavors.
A buttery Chardonnay, crisp Sauvignon Blanc, or a Prosecco or citrus-forward Champagne would be a perfect pairing.
Storing Leftovers
Reheat in the Oven (Oven Method): Place the covered baking dish in the preheated oven preheated to 350 degrees f. Heat for about 15-20 minutes. Check periodically to ensure it's heated through, but not overcooked. The exact time may vary depending on your oven and the amount of food you're reheating.
Stovetop Reheating (Alternative): If you prefer to reheat on the stovetop, place the shrimp scampi and pasta in a skillet or saucepan. Add a splash of water or chicken broth to prevent the pasta from sticking or drying out. Heat the dish on low to medium-low heat, stirring occasionally. This may take 5-10 minutes, but be sure not to overheat, which can make the shrimp and pasta tough or mushy.
By using a low and slow reheating method, you'll help prevent the shrimp from becoming overcooked and the pasta from turning mushy. The oven method, with aluminum foil, helps maintain moisture in the dish, while the stovetop method is quicker and more suitable for smaller portions.
Be cautious not to overheat, as that can negatively affect the texture and flavor.
Recipe FAQs
This is a spice blend typically used in French or Mediterranean cooking. It traditionally contains thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. I love to have specialty blends on hand in my pantry, but in a pinch you can use an Italian seasoning blend, which you are more likely to have around.
Some people don't like the tails in their meal, but I just love the presentation! As long as your shrimp are peeled and deveined, the tails are completely safe to cook in your meal. It's easy to pull the shrimp meat out from the tail and set it aside while eating. If you really want, you can feel free to pull the tails off after cooking the shrimp, before adding them back to the pasta. This is especially important for children who may not know what to do.
When pasta cooks, it releases extra starch into the water. This is a goldmine for cooking! When added to sauce, it helps loosen up any thick texture and adds a silkiness that can't be beat. This, combined with melted butter at the end, is the perfect way to make a sauce that coats the pasta evenly.
Yes, most shrimp you get at the grocery store is either frozen or has been previously frozen. Just make sure and thaw shrimp completely before using. You can speed this up by rinsing under cold running water.
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Shrimp Scampi with Angel Hair Pasta
Ingredients
- 16 oz angel hair pasta
- 1 ½ lbs jumbo shrimp thawed if frozen
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 6 tablespoons butter
- 4 tablespoons olive oil
- 2 shallots diced
- 6 cloves garlic diced
- ½ cup white wine
- 1 tablespoon Herbes de Provence
- ½ teaspoon Red pepper flakes
- 2 tablespoons lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Parsley diced
- 1 cup Parmesan grated
Directions
- Pat shrimp dry and season with garlic powder, 2 teaspoons herbs de Provence and kosher salt and black pepper to taste. Set aside.
- Boil pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water and drain the pasta.
- Melt butter and olive oil in a skillet over medium heat. Add diced shallots sauté until fragrant, about 3 minutes.
- Add shrimp and sauté for 3-4 minutes, until pink and slightly curled. Do not overcrowd the pan, cook in batches if needed. Remove from the pan and set aside.
- Add garlic to the skillet and cook for 2 minutes. Then add white wine, 1 tsp herbs de Provence, and red pepper flakes. Season with salt and pepper to taste. Cook for 4-5 minutes, until the wine reduces by half, then stir in 2 tbsps of butter, lemon juice, lemon zest, and a ½ cup of pasta water. Stir until butter is fully melted.
- Place the drained pasta into the skillet and toss in the sauce. If you prefer a thinner sauce, add the remaining half cup of pasta water. Place the shrimp on top and garnish with parsley and parmesan.
Notes
- If using frozen shrimp, make sure they are completed thawed before cooking.
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