Shrimp Scampi Angel Hair Pasta (Print)

Juicy shrimp and pasta tossed in a buttery white wine sauce with tomatoes, garlic, and Parmesan.

# Ingredients:

→ Main Ingredients

01 - 225 g angel hair pasta
02 - 15 ml olive oil
03 - 450 g large raw shrimp, peeled, deveined
04 - 120 ml dry white wine
05 - 70 g salted butter
06 - 5 cloves fresh garlic, minced
07 - 360 ml chicken broth
08 - 80 g fresh tomatoes, diced
09 - 15 g fresh parsley, roughly chopped
10 - 1 fresh lemon, cut into wedges
11 - 55 g Parmesan cheese, shredded from a block
12 - 120 ml reserved pasta water
13 - Salt, to taste
14 - Black pepper, to taste

→ Seasonings

15 - 2.5 ml dried oregano
16 - 2.5 ml dried basil
17 - 2.5 ml mustard powder
18 - 2.5 ml seasoned salt
19 - 1.25 ml smoked paprika
20 - 1.25 ml ground black pepper
21 - 1 pinch red pepper flakes

# Steps:

01 - Combine chicken broth with all seasonings and set aside. Measure remaining ingredients. Place Parmesan cheese in a jar with a lid for later mixing with pasta water.
02 - If using frozen shrimp, thaw completely and pat dry. Remove shells, tails, and veins as needed.
03 - Bring a large pot of salted water to a rolling boil. Add angel hair pasta and cook until al dente. Reserve 120 ml cooking water before draining.
04 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and sear for about 1 minute and 20 seconds per side until just cooked. Transfer shrimp to a plate.
05 - Turn off the heat briefly. Add white wine to the skillet, then return heat to medium and simmer until reduced by half, about 4–5 minutes.
06 - Reduce heat to medium-low. Add minced garlic and butter. Stir and cook gently for 1–2 minutes until fragrant and butter is melted without separating.
07 - Pour in the seasoned chicken broth. Allow sauce to gently simmer about 5–6 minutes to thicken slightly.
08 - Mix reserved pasta water with Parmesan in the jar, shaking until well combined and creamy.
09 - Add drained pasta to the skillet. Pour Parmesan mixture over pasta and toss using tongs until evenly coated.
10 - Add cooked shrimp and diced tomatoes to pasta, tossing gently to heat through. Adjust seasoning with additional salt or black pepper if needed.
11 - Remove from heat. Squeeze 2–3 lemon wedges over the dish and sprinkle with fresh parsley. Serve immediately with remaining lemon wedges and extra Parmesan if desired.

# Additional Notes:

01 - Grate cheese from a wedge for optimal melting and flavor.
02 - Sauvignon Blanc is preferred for the white wine, but chicken broth is a suitable alternative.
03 - Avoid overcooking shrimp; they will finish warming in the sauce.
04 - Al dente pasta ensures the best texture for mixing with sauce.