Description
This easy and delicious Olive Garden-style Shrimp Scampi brings restaurant-quality flavors right to your home kitchen. Featuring tender angel hair pasta drenched in a garlic butter sauce with plump, juicy shrimp, white wine, and a hint of lemon, this recipe is perfect for a quick yet elegant dinner for four.
Ingredients
Scale
Pasta
- 8 oz Angel Hair Pasta (Perfect for soaking up the sauce.)
Shrimp and Sauce
- 1 lb Large Shrimp (Plump and juicy, the star of the dish.)
- 2 tbsp Unsalted Butter (Adjust if using salted butter.)
- 1 tbsp Olive Oil
- 3 cloves Garlic (Fresh minced for best flavor.)
- 0.5 cup Dry White Wine (Can substitute with broth for non-alcoholic.)
- 0.5 cup Chicken Broth (Vegetable broth is a lighter alternative.)
- 1 tbsp Lemon Juice (Fresh juice recommended.)
- 1 pinch Red Pepper Flakes (Adjust to taste.)
- 0.25 cup Parmesan Cheese (Substitute with Pecorino Romano if desired.)
- 2 tbsp Fresh Parsley (Chopped for garnish.)
- to taste Salt and Pepper (Essential seasonings.)
Instructions
- Prepare Pasta: Boil salted water in a large pot. Cook the angel hair pasta according to package instructions, usually about 4-5 minutes until al dente. Drain and set aside to be combined later with the sauce.
- Cook Shrimp: Heat 2 tablespoons of unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
- Sauté Garlic and Reduce Wine: In the same skillet, add the minced garlic cloves and sauté until fragrant, about 1 minute. Pour in ½ cup dry white wine and let it simmer until reduced by half, approximately 2-3 minutes to concentrate the flavors.
- Add Broth and Seasonings: Stir in ½ cup chicken broth, 1 tablespoon lemon juice, and a pinch of red pepper flakes. Continue to simmer for another 2-3 minutes to blend the sauce and enhance the flavors.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet, add the drained angel hair pasta, and toss gently to coat everything evenly with the sauce. Heat together for another 1-2 minutes until warmed through.
- Finish and Serve: Remove the skillet from heat. Stir in the remaining 2 tablespoons of butter, freshly grated Parmesan cheese, and chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately for the best flavor and texture.
Notes
- For a non-alcoholic version, substitute dry white wine with additional chicken or vegetable broth.
- Use fresh lemon juice for the most vibrant citrus flavor.
- Angel hair pasta is ideal as it absorbs the sauce well, but you can substitute with thin spaghetti if needed.
- If you prefer spice, increase the amount of red pepper flakes to your liking.
- The recipe can be doubled for larger groups, just increase cooking times slightly for the shrimp.
