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Quick Lemon Butter Shrimp Scampi with Angel Hair Pasta

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A quick and easy shrimp scampi recipe featuring a light lemon butter sauce and delicate angel hair pasta, perfect for a flavorful weeknight dinner or last-minute guests.

Ingredients

Scale
  • 8 ounces angel hair pasta (about 225 grams)
  • 1 pound peeled and deveined shrimp (about 450 grams), medium to large size
  • 4 tablespoons unsalted butter (56 grams)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of angel hair pasta and cook according to package instructions, usually about 3-4 minutes for al dente. Taste test early because angel hair cooks fast! Drain and set aside, reserving about 1/4 cup (60 ml) of pasta water.
  2. While the pasta cooks, pat dry 1 pound (450 grams) of peeled and deveined shrimp with paper towels to help them sear nicely.
  3. Heat 2 tablespoons of extra virgin olive oil over medium heat in a large skillet. Add the shrimp in a single layer and season lightly with salt and pepper. Cook for about 2 minutes per side until pink and just opaque. Remove shrimp from the pan and set aside to avoid overcooking.
  4. In the same skillet, reduce heat to medium-low and add 4 tablespoons (56 grams) of unsalted butter. Once melted, add 4 cloves of minced garlic and sauté gently for about 1-2 minutes until fragrant but not browned.
  5. Stir in the zest and juice of one large lemon (about 3 tablespoons). Add 1/4 teaspoon of red pepper flakes if desired. Let the sauce simmer for a minute, then season with salt and black pepper to taste.
  6. Return the cooked shrimp to the skillet and toss to coat in the lemon butter sauce. Add the drained angel hair pasta and toss gently to combine everything. If the sauce seems dry, splash in reserved pasta water a little at a time until desired consistency is reached.
  7. Stir in 2 tablespoons of chopped fresh parsley for a fresh, herby touch. Taste and adjust seasoning if needed.
  8. Plate immediately with an optional sprinkle of grated Parmesan cheese and extra lemon wedges on the side.

Notes

Dry shrimp before cooking to ensure proper searing. Cook garlic gently over medium-low heat to avoid bitterness. Watch angel hair pasta closely as it cooks very fast. Use reserved pasta water to adjust sauce consistency. Serve immediately for best flavor and texture. Leftovers keep up to 2 days refrigerated; reheat gently in skillet with splash of water or broth.

Nutrition

Keywords: shrimp scampi, lemon butter shrimp, angel hair pasta, quick dinner, easy shrimp recipe, seafood pasta, weeknight meal

Find it online: https://ovenmila.com/quick-lemon-butter-shrimp-scampi-with-angel-hair-pasta-easy-recipe/