Go Back
+ servings

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 517kcal
Author: Michelle / Now Cook This!


  • 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


  • 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.

Recipe 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.
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!