Description
A restaurant-quality shrimp scampi recipe featuring golden, crispy shrimp in a buttery garlic white wine sauce served over angel hair pasta. This copycat Olive Garden recipe delivers tender, juicy shrimp with a slight crisp on the outside, coated in a sauce that clings to every strand of pasta.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz angel hair pasta
- 4 tbsp unsalted butter, divided
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Cook angel hair pasta according to package directions until al dente, then drain and set aside.
- Season shrimp with salt and pepper on both sides.
- Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook for 2 minutes per side until golden and crispy, then remove and set aside.
- Reduce heat to medium and add remaining butter and minced garlic, sautéing for 1 minute until fragrant.
- Pour in white wine and lemon juice, scraping up any browned bits from the pan.
- Add chicken broth and red pepper flakes, letting the sauce simmer for 5 minutes to reduce slightly.
- Return shrimp to the pan and toss to coat in the sauce.
- Add cooked pasta to the skillet and toss everything together until well combined.
- Garnish with fresh parsley and Parmesan cheese before serving.
Notes
- Pat shrimp completely dry before cooking to achieve a golden, crispy exterior.
- Don’t overcrowd the pan when cooking shrimp—work in batches if needed.
- Use a dry white wine you’d actually drink for the best flavor in the sauce.
- Reserve some pasta water to thin the sauce if it becomes too thick.
- For extra richness, finish with a tablespoon of cold butter stirred into the sauce.
Nutrition
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