Shrimp Scampi

Okay real talk as a Kansas City mom: dinner needs to be delicious and actually doable on a weeknight. This Shrimp Scampi has become a total staple in our house. Classic shrimp scampi with white wine, garlic butter, and angel hair pasta. And honestly it is so much better than anything I could order out.

Why You’ll Love This

• Ready in 20 min with mostly pantry staples
• The whole family devours it every single time
• Great for meal prep and leftovers taste amazing the next day
• Simple enough for a Tuesday but special enough for company

Ingredients

• Shrimp
• Angel hair pasta
• Butter
• Garlic
• White wine
• Lemon
• Parsley

How to Make It

Gather all your ingredients and prep your workspace. I always do a quick mise en place because it makes everything smoother. Follow the recipe card below for the full step-by-step instructions with exact measurements and timing.

What You’ll Need

A few tools make this so much easier: shrimp deveiner and pasta pot. These are my actual go-tos in my KC kitchen.

This is one of those recipes I come back to again and again. If you make it let me know in the comments how it turned out!

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Shrimp Scampi

Shrimp in a garlic butter white wine sauce over angel hair, finished with lemon and a fistful of parsley. Twenty minutes, start to plate.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1.5 lbs large shrimp peeled and deveined
• 12 oz angel hair pasta
• 6 tbsp butter
• 6 cloves garlic, thinly sliced
• 3/4 cup dry white wine
• 1 lemon juiced, plus wedges to serve
• 1/2 cup fresh parsley, chopped
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 2 tbsp olive oil

Method

 

1. Bring a large pot of salted water to a boil for the pasta.
2. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 1 minute, just until fragrant and pale gold.
3. Turn the heat up, add the shrimp in one layer, and cook 1 to 2 minutes a side until pink. Move them to a plate.
4. Pour the white wine into the pan and let it bubble for 3 minutes, scraping up anything stuck to the bottom.
5. Drop the angel hair into the boiling water and cook 3 minutes, then drain, reserving a splash of the water.
6. Swirl the remaining butter and the lemon juice into the pan off the heat, then return the shrimp and toss with the pasta, loosening with pasta water.
7. Finish with the parsley and salt, and serve with lemon wedges.

Notes

Angel hair cooks in about three minutes, so get everything else ready first. Do not let the garlic brown or the whole sauce turns bitter.