Description
Garlic Butter Shrimp Scampi with Angel Hair Pasta
A light yet flavorful dish featuring succulent shrimp cooked in a buttery garlic sauce, served over delicate angel hair pasta. Perfect for a quick and elegant dinner!
Ingredients
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/2 cup dry white wine or chicken broth
Juice of 1 lemon
1/4 cup fresh parsley, chopped
For the Pasta:
8 oz (225g) angel hair pasta
Salt for boiling water
Instructions
Prepare the Pasta:
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
Cook the Shrimp:
Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
Add shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes per side, or until shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, pour in white wine (or chicken broth) and lemon juice. Scrape the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Combine:
Return the shrimp to the skillet, along with the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
Garnish and Serve:
Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.
Enjoy!
This quick and easy recipe pairs beautifully with a crisp white wine and some crusty garlic bread. Bon appétit!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prep all ingredients: mince garlic, chop parsley, juice the lemon, and pat shrimp dry. Start boiling your salted pasta water. As it heats, cook the shrimp. The key is to not overcrowd the skillet; cook in batches if necessary. After removing shrimp, deglaze the pan with wine to create the flavorful sauce base. Drain the pasta just before it’s fully al dente, reserving the starchy water. Combine pasta and shrimp in the skillet, tossing vigorously over low heat for 1-2 minutes to let the pasta absorb the sauce, using pasta water to achieve a silky, cohesive texture.
Serving Suggestions
Serve this scampi immediately for the best texture. Plate the pasta first, ensuring each portion gets plenty of shrimp and sauce. A final sprinkle of parsley adds freshness. Accompany with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. For the full experience, offer warm, crusty bread for sopping up the extra garlic butter sauce. A glass of Sauvignon Blanc or Pinot Grigio complements the dish perfectly.
How-to Summary
In summary: 1) Boil pasta, reserving water. 2) Sauté garlic in butter/oil. 3) Cook shrimp and set aside. 4) Deglaze pan with wine and lemon juice. 5) Toss everything (pasta, shrimp, sauce) together, adding pasta water as needed. 6) Garnish with parsley and serve hot.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw completely in the refrigerator and pat them very dry to ensure proper searing and to prevent a watery sauce.
What’s a good non-alcoholic substitute for white wine? Use chicken or vegetable broth with an extra teaspoon of lemon juice to mimic the acidity wine provides.
How can I prevent the garlic from burning? Use medium, not high, heat and add the garlic just before the shrimp. Burnt garlic will make the sauce bitter.
Can I use a different pasta? Absolutely. Linguine or spaghetti are classic choices. Thicker pastas may require a bit more sauce or pasta water.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and become rubbery if left too long. Remove as soon as they turn pink and opaque.
- Skipping the pasta water: The starchy water is essential for helping the sauce cling to the pasta.
- Crowding the pan: This steams the shrimp instead of sautéing them. Cook in a single layer.
- Using pre-minced jarred garlic: Fresh garlic provides a far superior, brighter flavor for this simple sauce.
Conclusion
This Garlic Butter Shrimp Scampi is a testament to how a few quality ingredients can create an extraordinary meal. Its balance of rich butter, pungent garlic, bright lemon, and succulent shrimp over delicate pasta makes it a foolproof recipe for both weeknights and entertaining. Mastering the simple techniques of deglazing and saucing pasta will ensure a restaurant-quality dish every time. We hope this guide helps you enjoy this classic with confidence.