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Shrimp Scampi With Angel Hair Pasta

This easy Shrimp Scampi With Angel Hair Pasta is an Italian-American classic that’s made with just a few simple ingredients, is full of fabulous flavor, and is ready in 30 minutes or less!

Shrimp Scampi is one of my all-time favorite dishes. Plump, juicy shrimp with angel hair pasta in a buttery, garlicky sauce with white wine, lemon, and parsley…my mouth is watering just typing those words!

With all those yummy flavors, how could it be anything but pure deliciousness?

So I have been in love with Shrimp Scampi since I was a kid. My mom never made it at home, but I tried it once while out for dinner with my grandparents, and it instantly became my go-to order. I got it every single time I ate at a restaurant that had it on the menu!

These days, I like to try new and different things when I go out to eat, but I still love me some scampi. Now I just make it myself (and I don’t mind one bit that my house smells like garlic for a day or two afterwards).

This is one of those it’s-so-good-it-had-to-be-a-lot-of-work-but-it-actually-wasn’t dishes that’s impressive enough for guests or a date night (if you both have garlic breath, who cares?), but it’s so simple and fast, it also makes a perfect weeknight family dinner.

In the time it takes for the pasta water to come to a boil and for the pasta to cook, you can have the shrimp and sauce pretty much done. Then just toss everything together, and you’re ready to eat!

shrimp scampi with angel hair pasta in a white bowl with a fork

Fun Facts:

Scampi is not the Italian word for shrimp. The correct word is gamberetti.

Scampi are actually tiny little members of the lobster family and are also known as langoustines, Dublin Bay prawns, or Norway Lobsters. They are found in the cold waters of the Northeast Atlantic Ocean, the North Sea, and parts of the Mediterranean Sea.

Here in America, we tend to use the word scampi as a generic term meaning anything (shrimp, other seafood, chicken, etc.) cooked in a sauce of butter, garlic, white wine, lemon, and parsley.

image of the ingredients needed to make shrimp scampi with angel hair pasta

Ingredients you need:

  • Angel hair pasta
  • Shrimp (I use 26/30-count or a similar size)
  • Olive oil
  • Butter
  • Garlic
  • Crushed red pepper flakes (optional)
  • Dry white wine
  • Lemon
  • Fresh parsley
  • Salt and pepper

Here’s a look at how to make Shrimp Scampi With Angel Hair Pasta:

two images showing the steps to make shrimp scampi with angel hair pasta
two images showing the steps to make shrimp scampi with angel hair pasta
two images showing the steps to make shrimp scampi with angel hair pasta
two images showing how to make shrimp scampi with angel hair pasta
two images showing how to make shrimp scampi with angel hair pasta
two images showing how to make shrimp scampi with angel hair pasta

Tips & Tidbits:

  • This dish comes together super fast, so make sure you have all your ingredients prepped and ready to go before you start cooking.
  • Salt your pasta cooking water so the pasta is not bland.
  • 26/30-count shrimp (which means 26 to 30 per pound), gets everyone about 7 to 8 shrimp each. I use EZ-peel deveined shrimp because…deveining. No, thanks.
  • For a dish like this where you don’t need the tails to pick up the shrimp, I always remove them so we don’t have to fuss with them while eating. But you can leave them on if you’d like.
  • Freshly mince the garlic. I find that there’s just something “different” about jarred chopped garlic. Nothing beats the flavor of fresh!
  • Use a wine that you enjoy drinking. It doesn’t have to be expensive (I use a bottle that’s less than $8). It just needs to taste good.
    • Get a dry, crisp white wine for this dish. I like to use Pinot Grigio, but Sauvignon Blanc would work too. I don’t recommend Chardonnay, as the oakiness, to me, doesn’t work here.
  • The pasta will soak up the sauce pretty quickly, which is why this dish is best when served immediately and why it’s not going to be very saucy. You can always double the sauce if you’d like more.
  • The shrimp and sauce is also delicious on its own without the pasta. Try it as an appetizer along with some crusty bread to mop up all that yummy sauce.
  • You could also serve the shrimp and sauce over rice or even mashed potatoes instead of pasta.
forkful of shrimp scampi with angel hair pasta being taken out of the bowl

I usually serve this dish with a side salad (Caesar Salad is my favorite) or with some simple roasted broccoli or asparagus. For the grown-ups, a chilled glass of the same wine I used to make the sauce is very nice.

And, even though some people will insist that you should never combine seafood and cheese, feel free to sprinkle some freshly grated Parmesan on there if that’s your thing.

I hope you try this recipe for Shrimp Scampi With Angel Hair Pasta and love it as much as I do. Thanks for visiting today!

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Shrimp Scampi With Angel Hair Pasta

This easy Shrimp Scampi With Angel Hair Pasta is an Italian-American classic that's made with just a few simple ingredients, is full of fabulous flavor, and is ready in 30 minutes or less!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Estimated Calories: 517

Ingredients

  • 8 ounces angel hair pasta
  • 1 pound shrimp, 26/30-count or similar size, peeled and deveined (I remove the tails, but you can leave them on if you'd like), thawed if frozen
  • 2 tablespoons olive oil
  • 5 tablespoons cold butter, divided
  • 4 large cloves fresh garlic, minced, about 2 tablespoons total
  • ¼ teaspoon crushed red pepper flakes, optional, or to taste
  • ½ cup dry white wine, such as Pino Grigio or Sauvignon Blanc
  • juice of ½ lemon, about 2 tablespoons total
  • 2 tablespoons chopped fresh parsley
  • salt and pepper, to taste

Instructions

  • Cook the pasta in boiling salted water as per the package directions; drain and set aside.
    Note: To use your time most efficiently, begin cooking the shrimp and sauce while waiting for the water to boil and the pasta to cook. By the time the pasta is cooked, the shrimp and sauce should be done or nearly done.
  • Lightly season the shrimp with salt and pepper.
  • Heat the olive oil and 1 tablespoon of the butter in a large skillet (I use a 12-inch skillet) over medium-low heat.
  • When the butter has melted, add the garlic and the crushed red pepper flakes (if using). Sauté, stirring constantly, just until the garlic is fragrant, about 1 minute.
  • Add the shrimp; sauté just until they are cooked through, about 1 to 2 minutes per side (they are done when they turn pink, firm, and opaque and curl up into a loose C shape). Be careful not to overcook, as they can become rubbery.
    Note: Do not allow the garlic to brown, as it will become bitter. You should be fine over medium-low heat, but since all stoves are different, just keep an eye on it and reduce the heat to low if necessary.
  • Remove the shrimp to a plate or bowl.
  • Add the wine and lemon juice to the pan. Increase the heat and bring to a gentle boil; allow to reduce for 3 minutes.
  • Reduce the heat to low. One tablespoon at a time, whisk in the remaining 4 tablespoons of cold butter, whisking constantly until each piece is melted before adding the next piece.
  • Return the cooked shrimp to the pan along with the cooked pasta and the parsley; toss until the pasta and shrimp are heated through and evenly coated with the sauce.
  • Taste and adjust seasoning, if needed. Serve immediately.

Notes

  • This dish comes together super fast, so make sure you have all your ingredients prepped and ready to go before you start cooking.
  • The pasta will soak up the sauce pretty quickly, which is why this dish is best when served immediately and why it’s not going to be super saucy. You can double the sauce if you’d like more.
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