This recipe has all of the things I love: shrimp, butter, garlic, spice, lemon juice, pasta, and wine. It may look fancy, but it’s much simpler to prepare than one might think.
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In my previous post I mentioned the shrimp scampi recipe I created for Chel Loves Wine, and here it is!
I don’t think I’ve ever actually made shrimp scampi before, but after creating this recipe I’ll definitely be adding it to my repertoire. It has all of the things I love in one dish: shrimp, butter, garlic, spice, lemon juice, pasta, and wine. (WINE!) It may look fancy, but it’s much simpler to prepare than I originally imagined. (Have I convinced you to give it a try yet?)
This makes an easy, quick dinner because the shrimp take almost no time to cook. The step that probably takes the most time is waiting for the water to boil, assuming the shrimp you purchase already come peeled and deveined. If not, then it’ll only take a few extra minutes of prep work, but you’ll still have dinner on the table no time.
I actually made this one morning before work and managed to make it to the office on time (more or less). And yes, I did eat it for breakfast and it was great. (Don’t worry—I didn’t let the glass of wine shown in the picture go to waste either…)
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Shrimp Scampi with Pasta
This recipe has all of the things I love: shrimp, butter, garlic, spice, lemon juice, pasta, and wine. It may look fancy, but it's much simpler to prepare than one might think.
Ingredients
- 1/2 pound angel hair pasta
- 1/2 pound shrimp, peeled and deveined
- Kosher salt and ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/8 teaspoon (pinch) crushed red pepper flakes
- 1/2 cup dry white wine, such as Chardonnay
- Zest and juice of 1 lemon, plus more lemon wedges, for serving
- 1/4 cup chopped fresh parsley
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, making sure to reserve about 1 cup of the pasta cooking water.
- Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the shrimp dry and season both sides with some salt and black pepper. Add the shrimp to the skillet and cook until a golden pink, about 2 minutes per side. Transfer the shrimp to a plate, leaving the fat in the pan.
- Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until thickened about reduced by about half, 3 to 5 minutes.
- Add the cooked pasta, lemon zest, and parsley to the skillet and toss to combine. If dry, add some of the reserved pasta cooking water (I added about 1/2 cup). Add the reserved shrimp and serve with extra lemon wedges for squeezing over the scampi.
Hi, Aaron! This recipe sounds awesome and easy! I tried to subscribe in the area above, but the black button was not working. I tried 3 times. I will try another time. I love your recipes! Thank you for sharing! Cheers!
To Aaron: Update: I just got it to work! Yeaa!!!
Do you have the nutrition information for this recipe? I am specifically looking for the number of calories per serving. Thank you so much!
No, I do not provide that information.
got to thicken the sauce with some flour or use corn starch it makes the sauce stick to everything and add some paprika on the shrimp makes the shrimp a little spicy. i cooked the garlic in butter low heat until just a little brown do not burn it! then add the wine and reduce about 50% the add the water and thicken it so it sticks to everything. make sure to salt to your liking. no salt no flavor! i used a pinch of sea salt in the wine and then reduced! i did not use the pepper but that does sound good!