Shrimp Scampi on Cloud 9
Elevate your weeknight dinner with "Shrimp Scampi on Cloud 9," a luxurious yet simple dish featuring tender shrimp nestled in a luscious garlic-butter and white wine sauce, all tossed with delicate angel hair pasta. This 30-minute recipe combines the bright zing of fresh lemon juice, the subtle heat of crushed red pepper flakes, and the earthy aroma of chopped parsley for a flavor-packed experience. Perfectly customizable, this dish invites you to finish it with a sprinkle of Parmesan cheese and a hint of lemon zest for an elegant garnish. Whether you're craving a comforting meal for yourself or an impressive dinner for guests, this shrimp scampi recipe is a surefire crowd-pleaser that’s both quick and unforgettable.
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Recipe Information
Ingredients
- 12 oz Angel hair pasta
- 1 lb Large shrimp, peeled and deveined
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 0.5 cup Dry white wine
- 3 tbsp Fresh lemon juice
- 0.25 tsp Crushed red pepper flakes
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
- 1 tsp Lemon zest (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, season the shrimp with 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
In a large skillet, melt 2 tablespoons of the butter and 2 tablespoons of olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by pouring in the dry white wine and fresh lemon juice. Scrape the bottom of the skillet with a wooden spoon to release any flavorful bits stuck to the pan.
Add the remaining 2 tablespoons of butter and 1/4 teaspoon crushed red pepper flakes to the skillet. Allow the mixture to simmer for 2 minutes to reduce slightly.
Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Stir in the chopped parsley and adjust seasoning with salt and pepper as needed.
Add the cooked pasta to the skillet, tossing gently to combine with the shrimp and sauce. If the mixture seems too dry, add reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
Serve immediately, garnished with Parmesan cheese, lemon zest, and additional parsley if desired.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
