Shrimp Scampi with Angel Hair Pasta
Shrimp Scampi with Angel Hair Pasta is a classic Italian dish that is perfect for busy weeknights. Made with juicy shrimp, garlic, white wine, and butter, and tossed in angel hair pasta for a light & flavorful meal.
Servings: 4
Calories: 594kcal
Equipment
Ingredients
- 12 oz Angel Hair Pasta cooked according to package instructions
- 1 tablespoon olive oil extra virgin
- 4 cloves garlic minced.
- ½ onion diced
- ¼ cup white wine Optional
- 2 tablespoon Pesto sauce
- 1 cup heavy cream or half & half
- 1 lb raw shrimp Peeled and de-veined
- 1 pint cherry tomatoes halved
- ½ cup basil add as garnish and flavor
- 4 oz spinach washed and stems trimmed
- salt to taste
- black pepper to taste
- ½ cup Parmesan cheese as garnish
Instructions
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package directions.12 oz Angel Hair Pasta
- Dice the onion, mince the garlic cloves, and cut the cherry tomatoes in half.
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and diced onions and cook for 1 minute, or until fragrant.4 cloves garlic, 1 tablespoon olive oil, ½ onion
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.1 lb raw shrimp
- Add the white wine and pesto sauce to the skillet and cook for 2-3 minutes, and stir until combined well.¼ cup white wine, 2 tablespoon Pesto sauce
- Add the heavy cream and stir, let simmer for a few minutes until it starts to thicken.1 cup heavy cream
- Add the halved cherry tomatoes, spinach, and basil to the skillet and cook for 1 minute, or until wilted.1 pint cherry tomatoes, 4 oz spinach, ½ cup basil
- Serve over angel hair pasta, or add the angel hair to the skillet and toss to coat evenly. Top with grated Parmesan cheese and additional basil leaves. Season with salt and pepper, then then serve.salt, black pepper, ½ cup Parmesan cheese
Notes
- Use large shrimp for this recipe. Look for the 'colossal' size label for large, choice shrimp for this scampi recipe.
- To make sure the shrimp are cooked through, they should be opaque and pink all the way through.
- Garnish with fresh basil and lemon zest for a pop of color and flavor.
- If you want to make this dish ahead of time, you can cook the shrimp and sauce, and then store them in the refrigerator for up to 24 hours. When you're ready to serve, reheat the shrimp and sauce in a skillet over medium heat, and then add the pasta and toss to coat.
Nutrition
Calories: 594kcal | Carbohydrates: 54g | Protein: 27g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 769mg | Potassium: 774mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4626IU | Vitamin C: 38mg | Calcium: 180mg | Iron: 3mg