This one-pot Shrimp Scampi with Angel Hair Pasta is a quick pasta dish that comes together in just 20 minutes! Cooked with garlic, red pepper flakes, lemon, and parmesan, this shrimp scampi is a flavorful pasta dish for any time of year!
Jump to:
Key Ingredients
- Shrimp: for ease, I purchase peeled and deveined shrimp from my fish counter. It is up to you if you'd like to remove the tails before or after!
- Angel hair pasta: Angel hair or capellini is a beautiful, delicate pasta to serve with shrimp. Since it is so thin, it cooks quickly and can easily overcook-- keep a close eye on it! Opt for dry pasta over fresh pasta for this method-- the dry pasta can absorb all the liquid.
- Garlic: Garlic burns quickly so keep an eye on it.
- Red pepper flakes: This recipe has a slight kick to it! If you prefer a milder spice, cut the amount of red pepper flakes in half.
- Lemon: I stir in the lemon zest at the end and garnish with extra lemon wedges for anyone who would like more lemon.
- White wine: If you prefer to cook without wine, substitute it for water with the juice of half a lemon.
- Stock: While you can certainly use water instead, the stock adds tons of flavor! Vegetable stock is my favorite to use for this recipe but you can also use chicken or seafood stock.
How to make one-pot shrimp scampi with pasta
- Season the shrimp all over with salt, pepper, and red pepper flakes. Cook the shrimp in butter on medium-high heat until fully cooked on both sides. Once you see the pink rise up on the sides of the shrimp, you know it is time to flip the shrimp. Remove the cooked shrimp from the pan and set it aside.
- Add the garlic to the pan and cook for just 20 seconds, or until fragrant.
3. Add the wine to the pan and use a spoon to scrape any brown bits off the bottom of the pan. Add in the stock or water and bring to a boil.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
4. Add in the pasta and a pinch of salt. Use tongs to carefully stir the pasta into the liquid as it softens (you don't need to break the pasta at all!). Stir almost continuously until fully cooked. If the pan dries out before the pasta is done cooking, add in more liquid.
5. Add in the lemon zest, parmesan, and the reserved shrimp. Taste adjusting for seasoning, as desired.
6. Garnish with fresh parsley and lemon wedges on the side, if desired. Serve immediately.
Expert tips
- This dish will move quickly between steps so be sure to prep all your ingredients in advance of starting to cook!
- As the pasta cooks it will absorb the liquid. Depending on how quickly your liquid is boiling, you may need to add a bit more liquid to the pot. You want the pasta to have enough liquid to get fully cooked without being soupy. Once you start to get low on liquid, taste the pasta and if it needs to cook more, add a ½ cup more of liquid at a time.
- Because angel hair pasta is so thin, it can easily clump together. To avoid this, stir the pasta frequently.
What to serve with Shrimp Scampi
More pasta dishes to try
📖 Recipe
Shrimp Scampi with Angel Hair Pasta
Ingredients
- 1 ½ lb shrimp peeled and deveined
- Kosher salt
- Freshly cracked black pepper
- ½ teaspoon red pepper flakes or less for less heat
- 2 tablespoon butter
- 3 cloves garlic minced
- ½ cup white wine
- 4 cups chicken, vegetable, or seafood stock or water, plus more as needed
- 1 lb angel hair pasta
- 1 ½ lemons zested then cut into wedges
- ¼ cup grated parmesan cheese
- 2 tablespoon chopped parsley
Instructions
- Pat the shrimp dry and season all over with with salt, pepper, and red pepper flakes.
- Add the butter to a large pan on medium high heat. Add the shrimp and cook 5-6 minutes, flipping halfway, or until pink all over and fully cooked. Remove the shrimp from the pan and set aside on a plate.
- Add the garlic to the pan. Cook, stirring frequently, until the garlic is fragrant about 20 seconds. Add the white wine and scrape up the bottom of the pan. Add in the stock and turn the heat on high to bring to a boil. Add in the pasta and a good pinch of salt and reduce the heat to a simmer. Simmer until the pasta is just about done cooking, about 3-5 minutes. Add more liquid as needed to keep the pan from drying out before the pasta is done cooking. Stir in the lemon zest and parmesan cheese. Add the shrimp back to the pan. Taste adjusting for seasoning, as desired.
- Serve garnished with fresh parsley and lemon wedges, if desired.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Jeff the Chef @ Make It Like a Man! says
I hardly ever make shrimp at home, but this recipe has me considering changing my mind about that.
Maddie Frey says
ah yes black pepepr
Caitlin Charlton says
Thank you for the 5 stars, so glad you liked it! Have a great day! 🙂
Darrell Peterson says
Outstanding recipe! I used shrimp stock that I made from the shrimp shells with some fresh thyme from my garden and added some bacon when I put the shrimp back in with the pasta. Everyone loved it!
Caitlin Charlton says
I’m so thrilled to hear that! That sounds absolutely delicious! Thanks so much for giving it a try!
V RICHMOND says
ANYTIME I CAN FOLLOW THE DIRECTIONS EXACTLY AND THE FOOD COMES OUT GREAT, THE RECIPE IS WONDERFUL. I WILL DEFINITELY USE THIS RECIPE AGAIN. EVEN MY HUSBAND COMMENTED ON THE FOOD. THANKS SO MUCH!!
Caitlin Charlton says
So thrilled to hear you loved it! Thank you so much for the sweet comment, it made my day!
Lorraine says
Perfect and so simple! Thank you!
Caitlin Charlton says
I’m so glad! Thank you so much! 🙂