Garlic Shrimp Scampi with Angel Hair Pasta

Garlic Shrimp Scampi with Angel Hair Pasta

21
Clorox(R) Disinfecting Wipes 0

"Marinated in olive oil, wine, garlic, and lemon zest, large shrimp are quickly pan fried in hot butter, simmered briefly, and tossed with angel hair pasta."

Ingredients 1 h 20 m {{adjustedServings}} servings 409 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 241 mg
  • 80%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Thaw shrimp, if frozen. Place shrimp in a resealable plastic bag set in a shallow bowl.
  2. For marinade, combine olive oil, wine, garlic, lemon zest, salt, crushed red pepper, and black pepper in a small bowl. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour.
  3. Drain shrimp, reserving marinade. Melt butter over medium heat in an extra-large skillet. Cook shrimp in hot butter for 3 to 5 minutes or until shrimp are opaque. Add reserved marinade and cook for 1 minute more.
  4. Cook pasta according to package directions in a large pot; drain. Return pasta to pot. Add shrimp mixture; toss to combine. Serve with lemon wedges and fresh basil.
  5. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes**.]
Tips & Tricks
Creamy Salmon and Leek Pasta

See how to make a simple springtime pasta with salmon.

Basil Chicken Over Angel Hair

Chicken breasts are simmered in a spicy tomato and basil sauce.

Footnotes

  • *Tip:
  • To peel shrimp: Use your fingers to open the shell lengthwise down the body's underside. Starting at the head end, peel the shell back from the body. Then gently pull on the tail portion of the shell and remove it. To devein shrimp, use a sharp knife to make a shallow slit along the shrimp's back from the head end to the tail. Rinse under cold running water to remove the vein, using the tip of a knife, if necessary.
  • **Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 21

  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
gvillani
11/16/2013

My family loves this recipe! My husband claims this is restaurant-quality shrimp scampi and the best version he's ever had! It's got a lot of flavor but is not overly spicy. I have a 7- and 6-year-old and they both loved it as well.

Jessica Bailes Stygles
12/28/2013

Flavorful & delicious!

BusyHusbandWhoLovesHisWife
8/22/2014

My wife was sick so I finally got to eat what I like. She doesn't eat seafood so I took advantage. Researching at the last minute I found this recipe. I substituted a lime for the lemon and didn't have wine so I drank a gin martini instead. The spicy shrimp makes it! Even when only marinating for 10 minutes. My kids kept coming back for more. I'll definitely do this recipe again!