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This shrimp scampi is a quick and flavorful dish perfect for a weeknight dinner or a special meal.
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Succulent shrimp are sautéed in a rich garlic butter sauce with a hint of lemon, white wine, and a touch of heat from hot sauce. Tossed with delicate angel hair pasta and finished with parmesan and fresh herbs, this dish is light, yet indulgent, and ready in under 30 minutes!
Cuisine: Italian-American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Why You’ll Love Making It
- Quick & Easy – Ready in just 25 minutes, making it perfect for busy weeknights.
- Restaurant-Quality at Home – A rich, garlicky butter sauce with shrimp feels fancy but is simple to make.
- Customizable Heat Level – Adjust the hot sauce to suit your spice preference.
- One-Pan Wonder – Aside from the pasta, everything cooks in a single skillet for easy cleanup.
Ingredients
- 2 Tbsp. olive oil – Helps sear the shrimp and adds depth to the sauce.
- 4 Tbsp. butter – Gives the dish a rich, silky texture.
- 1/2 whole medium onion, finely diced – Enhances the sauce with a mild sweetness.
- 4 cloves garlic, minced or pressed – Infuses the sauce with deep, aromatic flavor.
- 1 lb. large shrimp, peeled and deveined – Use fresh or frozen (thawed) shrimp for the best results.
- Juice of 2 lemons – Brightens the dish and balances the buttery richness.
- 1/2 cup white wine – Adds acidity and complexity; use a dry variety like Sauvignon Blanc or Pinot Grigio.
- Salt and ground black pepper, to taste – Enhances and balances the flavors.
- 4 dashes hot sauce, plus more to taste (I used Tabasco) – Adds a subtle kick to the sauce.
- 8 oz. angel hair pasta – A delicate pasta that soaks up the sauce beautifully.
- 1/2 cup grated parmesan cheese – Adds a salty, nutty finish.
- Chopped fresh basil, to taste – Provides a fresh, slightly sweet contrast.
- Chopped fresh parsley, to taste – Brightens the dish with its fresh, peppery flavor.
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Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente, about 3–4 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2: Sauté the Aromatics
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter melts, add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.
Step 3: Cook the Shrimp
Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 1–2 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
Step 4: Deglaze with White Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until slightly reduced.
Step 5: Make the Sauce
Stir in the lemon juice, remaining 2 tablespoons of butter, and hot sauce. Simmer for another 1–2 minutes to allow the flavors to meld.
Step 6: Combine Everything
Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, stir in a little reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Return the shrimp to the pan and let everything warm through for 1 minute.
Step 7: Finish and Serve
Remove from heat and toss in the grated parmesan, fresh basil, and parsley. Taste and adjust seasoning if needed. Serve immediately with extra parmesan on top.
FAQs
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
What can I substitute for white wine?
You can replace it with chicken broth for a similar depth of flavor. A splash of extra lemon juice will help mimic the acidity of the wine.
