Shrimp Scampi
This buttery Shrimp Scampi with angel hair pasta is bursting with flavor from garlic, white wine, Parmesan, and fresh lemon. Juicy shrimp are pan-seared and tossed in a rich, savory sauce—perfect for a fast, elegant dinner that feels like a restaurant favorite made right at home.
Ingredients
For the Scampi:
- 8 oz angel hair pasta
- 1 tablespoon olive oil
- 1 lb large uncooked shrimp
- ½ cup dry white wine
- 5 tablespoons salted butter
- 5 cloves garlic minced
- 1 ½ cups chicken broth
- ½ cup freshly diced tomatoes
- ¼ cup freshly chopped parsley
- 1 fresh lemon cut into wedges
- ¾ cup Parmesan Cheese shredded from a block
- ½ cup pasta water
- Salt/Pepper
For the Seasonings:
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- ½ teaspoon seasoned salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
- Combine chicken broth and seasonings, set aside.
- Thaw shrimp and pat dry.
- Boil pasta, reserve ½ cup pasta water.
- Heat olive oil in skillet, cook shrimp for 1-2 minutes per side. Remove shrimp.
- Add white wine to the pan and simmer until reduced. Add garlic and butter, cook until fragrant.
- Add broth mixture and simmer for 5-6 minutes.
- Add pasta, Parmesan mixture, toss to coat.
- Add shrimp and tomatoes, heat through.
- Serve with lemon and parsley.
Notes
- Shrimp Tip: Use large raw shrimp for best texture; avoid pre-cooked. Tail on or off is up to you!
- Wine Substitute: You can substitute white wine with additional chicken broth and a splash of lemon juice.
- Cheese Note: Use freshly grated Parmesan from a block for the creamiest texture—pre-shredded won’t melt the same.
- Make It Spicier: Add more red pepper flakes or a pinch of cayenne to turn up the heat.
- Leftovers: Best enjoyed fresh, but leftovers can be stored in an airtight container and reheated gently on the stove.