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A close up of easy shrimp scampi in a pan after cooking ready to serve
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5 from 6 votes

Easy Shrimp Scampi Pasta

Ready in 15 minutes or less, this Easy Shrimp Scampi Pasta Recipe is full of rich, buttery, and vibrant flavors, plump shrimp and lemon garlic essence.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 338kcal

Ingredients

  • 3 tbsp olive oil divided
  • 1 lb wild caught jumbo shrimp tails and shells removed
  • salt and pepper to taste
  • 8 garlic cloves minced
  • juice of 1 lemon plus 2 tsp lemon zest
  • 2/3 cup dry white wine
  • 1 tsp lemon pepper
  • 1/2 tsp red chili flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp minced parsley
  • 3 tbsp cold unsalted butter
  • 1/2 lb angel hair pasta

Instructions

  • Add 2 tbsp of olive oil to a large skillet over medium high heat.
  • Add shrimp. Sprinkle with salt and pepper to season and sauté for about 1 or 2 minutes on each side until they turn pink. Make sure not to overcook them since shrimp cook very quickly. Then remove and place to the side.
  • Add remaining olive oil to the pan then add minced garlic and cook for just about 30 seconds.
  • Next add lemon juice and zest and wine then season with lemon pepper, red pepper flakes, onion powder, garlic powder, and parsley. Stir together, lower heat to medium low and reduce sauce by about half. Swirl in the butter.
  • Then add back in the shrimp and swirl around and turn off the heat.
  • Bring a medium saucepan of water to a boil, add a generous pinch of salt, then add the angel hair pasta. Carefully swirl the pasta around the saucepan until it is fully submerged.
  • Cook according to package instructions, or until al dente (angel hair typically takes about 2-3 minutes maximum). Drain the water in a colander, but do not rinse it
  • Add angel hair pasta and toss all ingredients together then garnish with parsley and serve.

Notes

What To Do With Leftovers
If you’re lucky enough to have leftover shrimp scampi pasta, follow these easy steps to look after the surplus.
This recipe always stores better if you keep the pasta separate from the shrimp. Once cooked, refrigerate shrimp in an airtight container within two hours. If stored this way, the shrimp will keep for up to 4 days.
Transfer the pasta and sauce to separate containers and store in the refrigerator for up to 5 days. It is normal if the sauce dries out a bit.
Reheating
Reheating your shrimp scampi pasta couldn’t be easier! I recommend heating a little olive oil in a pan over medium. Then, add in the pasta, sauce, and shrimp.
If things are looking a little dry, add 1-2 tablespoons of water until it reaches the perfect consistency. It should only take about 4-5 minutes for everything to heat through.
Although the microwave seems like an easier option, your shrimp will turn rubbery. I don’t recommend reheating it this way.

Nutrition

Calories: 338kcal | Carbohydrates: 32g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 437mg | Potassium: 231mg | Fiber: 2g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg