I adore Shrimp Scampi. In fact, it’s one of those things I could eat several times a week and never tire of it. But that isn’t really practical. With my busy schedule making shrimp scampi often isn’t exactly in my weeknight plans. So I came up with this Easy Shrimp Scampi Pasta recipe and it’s easy to throw together on a busy weeknight. It is truly the perfect combination of lemony goodness, with a creamy delicious sauce that coats the thinner angel hair pasta. My family doesn’t seem to be able to get enough of this, so often I have to double the recipe so my son can take another serving to work with him (he works nights), and so that Doug can take a serving to work with him the next day. And then there’s me. I work from home, so having something I can heat up quickly while I am working is a big bonus. So if you want leftovers, be sure and double the recipe. If you want just enough to serve 4, make this Easy Shrimp Scampi Pasta recipe as is as serve it with a salad. Now don’t feel like you have to use it as is, either. If your family doesn’t care for Shrimp, that’s okay, substitute chicken or another protein. Also, we use fresh shrimp we pick up from our grocery store seafood department typically HOWEVER you can use frozen uncooked (raw) shrimp. Just be sure to thaw it before use. Don’t you want this? Don’t you want a big bite of this right now? I know I am making myself hungry and craving it just by throwing this post together.
Try this delicious Easy Shrimp Scampi Pasta Recipe tonight!
Shrimp Scampi Pasta
- 8 ounces angel hair pasta
- 1 pound large (16-20 count) raw shrimp, shelled and de-veined
- 2 Tablespoons olive oil
- 3 Tablespoons butter
- 1-2 Tablespoons minced garlic (we LOVE garlic so we use all 2 tablespoons)
- 1/2 cup of white wine or broth
- 2 Tablespoons Italian Seasoning
- Freshly ground black pepper to taste
- 1 Tbsp lemon juice
- 8 cloves garlic, unpeeled
- 12 large shrimp, peeled
- 2 tablespoons olive oil
- 1 1/2 cups heavy cream
- 1/4 cup finely chopped parsley
- 1/2 cup grated Parmesan
- Salt and pepper
- Boil pasta as directed on package. Drain and set aside.
- Heat your pan on high heat. Reduce to medium heat before adding anything.
- Add the butter and olive oil. Swirl in the pan until butter is melted.
- Stir in the minced garlic. Saute garlic for 1 minute.
- Toss the shrimp into the pan. Stir for about 1 minute.
- Pour in the wine or broth and stir to coat the shrimp with your sauce.
- Turn the heat back up to high and boil the sauce for about 2-3 minutes. Lay the shrimp out flat while the wine is boiling.
- After 2-3 minutes, turn the shrimp over and continue cooking on high for 1 minute.
- Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.
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