Lemon Garlic Butter Shrimp Scampi with Angel Hair Pasta
Shrimp Scampi
Succulent shrimp tossed in a buttery garlic and lemon sauce over delicate angel hair pasta.
Nutrition (per serving)
There's something incredibly satisfying about a meal that tastes like it came from a high-end bistro but takes less than twenty minutes to pull together. This Shrimp Scampi is my go-to for those evenings when I want something elegant yet effortless. The combination of bright lemon, rich butter, and aromatic garlic creates a sauce that is light enough for a weeknight but decadent enough for guests.
The key to this dish is the angel hair pasta; its delicate strands soak up every drop of that liquid gold sauce. Whether you're celebrating a small win or just need a comforting bowl of pasta after a long day, this recipe delivers big on flavor without keeping you stuck in the kitchen. Just don't forget a piece of crusty bread to mop up any leftover sauce at the bottom of your bowl!
Ingredients
- Angel hair pasta:8 oz
- Large shrimp, peeled and deveined:1.5 lb
- Unsalted butter:4 tbsp
- Olive oil:2 tbsp
- Garlic, minced:4 cloves
- Dry white wine (such as Pinot Grigio):1/2 cup
- Red pepper flakes:1 tsp
- Fresh parsley, chopped:1/4 cup
- Fresh lemon juice:2 tbsp
- Lemon zest:1 tsp
Instructions
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Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.
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While the water boils, pat the shrimp very dry with paper towels and season them lightly with salt and black pepper.
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In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
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Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
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In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30-60 seconds until fragrant, being careful not to let the garlic brown too much.
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Pour in the white wine and bring to a simmer. Let it reduce by half, which should take about 2-3 minutes.
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Stir in the remaining 2 tablespoons of butter, lemon juice, and lemon zest until the butter is melted and the sauce is glossy.
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Return the shrimp and the cooked pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce needs a bit more body.
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Stir in the fresh parsley and serve immediately with extra lemon wedges on the side.
Tips & Notes
- Always pat your shrimp dry before cooking to ensure they sear properly instead of steaming in the pan.
- If you prefer not to use wine, you can substitute it with chicken broth or seafood stock for a similar depth of flavor.
- Angel hair pasta cooks incredibly fast—usually in 2-3 minutes—so keep a close eye on it to avoid overcooking.
