Shrimp Scampi with Angel Hair Pasta is an easy yet elegant all-in-one pasta dinner that will leave you satisfied. This recipe pairs classic shrimp scampi with delicate angel hair pasta, resulting in a flavorful, impressive entrée brightened with lemon and garlic.
What is Shrimp Scampi?
Shrimp scampi is an Italian-American preparation of shrimp sautéed quickly in garlic, butter, and dry white wine. Although the name references scampi (a type of small lobster-like crustacean), this dish traditionally uses shrimp, which are more widely available. The result is a rich, garlicky sauce that pairs beautifully with thin pasta like angel hair.
Reasons to Love Shrimp Scampi Pasta
- Quick Weeknight Dinner. Shrimp cook very fast, making this a great 15-minute meal when dinner needs to come together quickly.
- Bold, Simple Flavor. Garlic, butter, lemon, and a splash of dry white wine create a bright, savory sauce with minimal ingredients.
- Impressive Enough for Guests. Despite being fast to prepare, the flavors and presentation make it suitable for date nights or casual entertaining.
- Flexible Serving Options. Serve with angel hair pasta as written, soak the sauce up with crusty bread, or omit the pasta and enjoy the shrimp with a salad for a low-carb option.
Key Ingredients for Shrimp Scampi Pasta
This dish relies on fresh, high-quality ingredients: shrimp, garlic, shallots, dry white wine, butter, lemon, and parsley. Angel hair pasta complements the delicate sauce. A few selection tips:
- Shrimp: Use raw large or extra-large shrimp, peeled and deveined for best texture and to let the sauce infuse the seafood.
- Oil + Butter: Combining olive oil and butter lets you sauté at a slightly higher temperature while still achieving a rich, silky finish.
- White Wine: Choose a dry white like Sauvignon Blanc or Pinot Grigio. If you prefer no alcohol, substitute low-sodium chicken stock.
- Shallots: Milder than onions, shallots add a delicate, sweet-savory base that complements garlic without overpowering the sauce.
How to Make Shrimp Scampi Pasta
Tips below will help ensure perfect results. The full ingredient amounts and step-by-step instructions appear in the recipe card further down.
Bring Water to a Boil
Bring a large pot of salted water to a rapid boil before you begin the scampi. Start the pasta so it finishes around the same time as the shrimp; angel hair cooks quickly, and timing them together keeps the dish fresh and fast.
Sauté Shallots and Shrimp
After adding the pasta to the boiling water, heat butter and olive oil in a large skillet over medium heat. Sauté minced shallots, garlic, and red pepper flakes briefly, then add the seasoned shrimp and cook just until they start to curl. Remove the shrimp briefly to avoid overcooking.
Deglaze the Pan with Wine
Add the white wine (or stock) and lemon juice, scraping up any browned bits from the pan. Those bits add concentrated flavor to the sauce. Let the liquid reduce by about half, then finish with a bit of butter for richness.
Simmer Scampi Sauce
Return the shrimp to the skillet, add lemon zest, and cook just until the shrimp are opaque and firm. Allowing the shrimp and sauce to mingle for a minute or two deepens the flavor.
Toss Pasta with Shrimp Scampi Sauce
When the pasta is al dente, drain it and reserve about 1/4 cup of the cooking liquid. Add the pasta and reserved liquid to the skillet along with chopped parsley and a drizzle of olive oil, then toss to coat. The reserved pasta water helps emulsify and thin the sauce so it clings to the pasta.
Serving Suggestions
Serve Shrimp Scampi Pasta with warm garlic toast or a crusty loaf to soak up the sauce. A crisp salad—such as a simple green salad or a tangy Caesar—balances the richness and makes for a complete, crowd-pleasing meal.
Substitutions
- Shrimp with Shells: You may leave shells on for extra sauce flavor; allow 5–7 extra minutes cooking time. Devein for a cleaner bite.
- Spice Level: Adjust crushed red pepper flakes to your preference or omit entirely for a milder dish.
- Dairy-Free: Replace butter with additional olive oil or a non-dairy butter alternative. Reduce added salt if the substitute is already salted.
- Alcohol-Free: Use low-sodium chicken stock instead of wine for the deglaze step.
- Skip the Pasta: Serve the scampi without pasta and reduce the oil slightly; pair with a salad and bread to enjoy the sauce.
Storage
Shrimp scampi is best eaten fresh, but leftovers keep well in the refrigerator for up to 3 days in a sealed container. Add a splash of stock or water before reheating to prevent the pasta from drying out.
More Easy and Delicious Shrimp Recipes
- Classic Shrimp Boil
- Instant Pot Shrimp Boil
- Shrimp Lo Mein
- Grilled Shrimp
- Baked Coconut Shrimp
- Air Fryer Shrimp
If you enjoy this Shrimp Scampi with Angel Hair Pasta, please leave a review or comment with your notes and variations.
Shrimp Scampi with Angel Hair Pasta
By: Kristen Chidsey
Servings: 6
Prep: 5 mins • Cook: 7 mins • Total: 12 mins
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)
- 1/4 teaspoon crushed red pepper flakes
- 1½ pounds large or extra-large shrimp, peeled and deveined
- 1/2 cup dry white wine (or stock)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- Juice and zest of 1 medium lemon
- 1 tablespoon unsalted butter (for pasta)
- 1 tablespoon extra-virgin olive oil (for pasta)
- 1/3 cup chopped parsley
Instructions
- Bring a large pot of water to a rapid boil and salt generously. Add the angel hair pasta and cook for 1 minute less than package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet over medium heat. When the butter melts, add the minced shallots, garlic, and crushed red pepper flakes. Sauté about 1 minute until fragrant.
- Add the shrimp, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté for about 2 minutes until the shrimp begin to curl, then remove them to a plate to prevent overcooking.
- Add the 1/2 cup dry white wine (or stock), lemon zest, and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, then stir in 1 tablespoon unsalted butter.
- Return the shrimp to the skillet and cook 1–2 minutes until opaque and firm. Add the cooked pasta, reserved cooking liquid, chopped parsley, and 1 tablespoon extra-virgin olive oil. Toss gently to combine and warm through for about 1 minute. Taste and adjust seasoning. Serve immediately.
Notes
Shrimp: Large or extra-large shrimp work best, fresh or defrosted. Leaving shells on enhances flavor but increases cooking time.
White Wine: Use a dry white such as Sauvignon Blanc or Pinot Grigio. Substitute low-sodium chicken stock if you prefer no alcohol.
Spice: Reduce or omit crushed red pepper flakes if you prefer a milder dish.
Without Pasta: Omit pasta and reduce total oil slightly; serve with a side salad and bread.
Storage: Refrigerate leftovers in a sealed container up to 3 days. Add a splash of stock or water before reheating to prevent dryness.
Nutrition (approx.)
Calories: 481 kcal • Carbohydrates: 60 g • Protein: 26 g • Fat: 13 g • Sodium: 876 mg