This dish combines tender, juicy shrimp with delicate angel hair pasta, all coated in a bright, garlicky lemon-butter sauce. It comes together quickly — perfect for a weeknight dinner, yet elegant enough to serve guests. The flavors (butter, garlic, lemon, fresh parsley) feel fresh and light, but still satisfying. You’ll love how the pasta soaks up the sauce and how the shrimp stay succulent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (about 450 g) angel hair pasta
1 lb (about 450 g) large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
4 cloves garlic, minced
½ teaspoon red pepper flakes (adjust for less heat if preferred)
Juice of 1 lemon (about 2 tablespoons)
Zest of ½ lemon
½ cup dry white wine
¼ cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
(Optional) A ladleful of pasta cooking water to help loosen the sauce
Directions
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente according to package instructions. Before draining, reserve about ½ cup of the pasta cooking water. Drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté until they turn pink and are just cooked through (about 2-3 minutes). Remove the shrimp from the skillet and set aside.
In the same skillet, reduce heat to medium. Add the butter and let it melt, then add the minced garlic and red pepper flakes. Sauté for about 1 minute, until the garlic is fragrant (but not browned).
Add the white wine and lemon juice to the skillet. Increase the heat slightly and allow the liquid to simmer and reduce for about 2-3 minutes, scraping up any browned bits from the pan.
Return the cooked shrimp to the skillet. Add the drained pasta and toss to combine everything. If the pasta seems dry, add a little of the reserved pasta water to loosen the sauce. Stir in the lemon zest and chopped parsley. Taste and adjust seasoning with salt and pepper.
Divide among plates and serve immediately while hot.
Servings and timing
This recipe yields 4 to 6 servings.
Prep time: ~10 minutes
Cook time: ~15–20 minutes
Total time: ~25–30 minutes
Variations
Make it spicier by increasing the red pepper flakes or adding a pinch of cayenne pepper.
Swap the white wine for chicken or vegetable broth (plus a splash of lemon) if you prefer to skip alcohol.
Add vegetables — such as asparagus spears, cherry tomatoes, or spinach — for more color and nutrition; cook them along with or just before the shrimp.
For a richer version, stir in a tablespoon or two of heavy cream at the end.
Use whole-wheat or gluten-free angel hair pasta for dietary adjustments.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat: gently warm in a skillet over low heat with a splash of water or broth to prevent the sauce from drying out. Alternatively, microwave in 30-second intervals, stirring and adding a little liquid if needed. Shrimp can overcook and become rubbery, so heat just until warmed through.
FAQs
What size shrimp should I use?
Large shrimp (about 16-20 or 21-25 size per pound) work well because they stay tender and look impressive. Make sure they are peeled and deveined for ease of cooking.
Can I use a different pasta instead of angel hair?
Yes — while angel hair is ideal because it’s delicate and cooks quickly, you can use spaghetti, linguine, or another long pasta. Adjust the cooking time accordingly.
Do I have to use white wine in the sauce?
No. You can substitute with chicken or vegetable broth along with a bit of lemon juice or vinegar to provide acidity.
How can I make it less spicy?
Simply reduce or omit the red pepper flakes. The dish will still have robust flavor from the garlic, lemon, and butter.
Can I make this ahead of time?
It’s best served fresh to retain the shrimp’s texture and the sauce’s vibrancy. If you must prepare ahead, cook the pasta and shrimp separately, cool, and store them. When ready to serve, warm the sauce, add shrimp and pasta, and toss together briefly.
What kind of lemon should I use?
Use fresh lemon juice and zest for the best flavor. Bottled lemon juice lacks the brightness and fresh zest adds aromatic oils.
Can I freeze leftovers?
Freezing is not recommended for this dish because the pasta can become mushy and the sauce may separate when thawed. It’s better to eat within 2 days.
How can I tell when the shrimp are done?
Shrimp are fully cooked when they turn pink and opaque, and curl into a “C” shape. Avoid cooking until they form a tight “O” as that suggests overcooking.
Is this recipe safe for someone with a shellfish allergy?
No — this recipe uses shrimp, which is a shellfish. If you have an allergy, you should not consume this dish or use a substitute such as chicken or firm white fish (if safe for you).
What wine pairs well with this dish?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the lemon-butter and garlic flavors. If you’re cooking with wine, you can serve the same variety at the table.
Conclusion
This Shrimp Scampi with Angel Hair Pasta delivers big flavor with minimal fuss — tender shrimp, a silky garlic-lemon-butter sauce, and the delicate texture of angel hair pasta. It’s perfect for a quick weeknight dinner yet elegant enough for entertaining. With simple ingredients and straightforward steps, you’ll be able to enjoy a restaurant-caliber pasta dish right at home.
Shrimp Scampi with Angel Hair Pasta is a quick and elegant dish featuring tender shrimp tossed with delicate pasta in a buttery garlic-lemon sauce. Ready in under 30 minutes, it’s a fresh, flavorful option for both weeknights and entertaining.
Ingredients
1 lb (450 g) angel hair pasta
1 lb (450 g) large shrimp, peeled and deveined
2 tbsp extra-virgin olive oil
5 tbsp unsalted butter
4 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
Juice of 1 lemon (about 2 tbsp)
Zest of ½ lemon
½ cup dry white wine (or chicken broth)
¼ cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
Optional: reserved pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook angel hair pasta until al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.
In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2–3 minutes. Remove and set aside.
Reduce heat to medium. Add butter to the same skillet. Once melted, add garlic and red pepper flakes; cook for 1 minute until fragrant.
Add white wine and lemon juice. Simmer for 2–3 minutes to reduce slightly.
Return shrimp to the pan. Add pasta and toss to coat in the sauce. Add pasta water as needed to loosen.
Stir in lemon zest and parsley. Season with additional salt and pepper to taste.
Serve immediately while hot.
Notes
Swap wine for broth and lemon juice if avoiding alcohol.
Add vegetables like spinach or cherry tomatoes for variety.
Use other long pastas like linguine or spaghetti if desired.
For extra richness, stir in a splash of cream at the end.
To reduce spice, omit or decrease red pepper flakes.
