Easy Shrimp Scampi Recipe With Angel Hair Pasta
This easy to make Shrimp Scampi Recipe with angel hair pasta is fresh, citrusy and bursting with flavor. Not sure if it would be classified as a springtime dish, but the combination of ingredients paired with a crisp white pinot grigio reminds me of warm sunny days.
What To Serve With Shrimp Scampi
When it comes to Shrimp Scampi, I always pair it with angel hair pasta and a side of garlic bread. Did I mention a glass of white wine? That’s also a given considering this recipe uses white wine to create the sauce. You can also create just the shrimp scampi and leave out the noodles for a lighter dish that pairs well with veggies or a salad.
However, I can’t resist a mountainous pile of angel hair pasta. Something about it just seems to make sense. If you don’t have angel hair pasta, you could use any noodles you like. Just cook them according to the package directions. Want more carbs? I also recommend some crispy garlic bread for dipping into the remaining sauce.
How To Make Shrimp Scampi Without Wine
Given that you might not have wine on hand at the moment, you can still create this recipe! Do I think it will taste better with wine? Yes. The acidity keeps it light and refreshing. But, you can swap it out for equal amounts of broth of your choice. I would recommend chicken broth if you have it.
KITCHEN EQUIPMENT USED IN THIS RECIPE:
Shrimp Scampi With Angel Hair Pasta
- Giant Wok
- Stock Pot
- Cheese Grater
- 2 Lemons Juiced
- 2 tbsp Olive Oil
- 4 tbsp Unsalted Butter
- 1 Shallot Diced
- 2 tbsp Garlic Minced
- 3 tbsp Basil Stir In Paste Or Fresh Basil
- 1 tsp Crushed Red Pepper
- 1 lb Shrimp Peeled & Deveined
- 1/2 cup Pinot Grigio Or white wine of your choice
- 1/2 box Angel Hair Pasta
- Kosher Salt & Black Pepper To Taste
- Romano Cheese Grated
- Parsley Freshly Chopped
- Lemon Sliced Into Wedges
- Start by preparing your pasta according to the box directions. This is important to do first because the shrimp won’t take as long to cook.
- Drain the pasta and set aside. Don’t worry it will heat back up in the final step!
- Heat your giant wok or non-stick pan over medium heat. Add the olive oil, half of the butter until melted. Then add the garlic and shallots. Cook for about two minutes.
- Add the shrimp to the wok and sprinkle with the salt and pepper. Sauté for a few minutes until light pink in color.
- Add the wine, lemon juice, basil paste and crushed red pepper. Stir together and reduce the heat to low.
- Toss the pasta in with the shrimp mixture. Add the rest of the butter, and some of the parsley to mix into the sauce. At this point, if you want more sauce to work with you can add another splash of wine, and another tbsp. of butter.
- Serve in a shallow bowl with additional parsley, Romano cheese sprinkled on top and a fresh lemon wedge.
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations!
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