Shrimp Scampi Pasta Recipe

A garlic white wine sauce coats the shrimp and slinky strands of angel hair, giving this shrimp scampi pasta a restaurant-quality flavor.

Course Main Course

Cuisine Italian

Keyword shrimp scampi pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 553kcal

Bring a large pot of salted water to a boil. Add 10 ounces of dried angel hair pasta and cook for 8-10 minutes or until al dente. Drain (do not rinse), reserving ½ cup of pasta water. Add the pasta back to the pot and keep warm.
While the pasta cooks, season 1 pound of shrimp with ½ teaspoon kosher salt and set aside. Heat 2 tablespoons olive oil in a large 12-inch skillet over medium. Add 1 tablespoon chopped garlic and ¼ teaspoon crushed red pepper flakes. Cook for one minute or until the garlic becomes fragrant, stirring so the garlic doesn’t burn. Add ¾ cup white wine, the juice of ½ lemon, and 1 ½ cups chopped tomatoes. Cook for another 3-4 minutes, or until the tomato softens, stirring while scraping up the browned bits from the pan.
Add the shrimp to the skillet in an even layer. Cook for two minutes on one side, then flip and cook for another minute, or until they just turn opaque.
Add the reserved pasta, ⅓ cup pasta water, and 2 tablespoons butter and stir well, adding more pasta water as needed to make a sauce. Add the pasta to the shrimp, garnish with ½ cup fresh chopped basil and ¼ cup grated Parmesan cheese, and serve.