Garlic Butter Shrimp Scampi with Angel Hair

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz angel hair pasta
• 6 Tbsp unsalted butter
• 2 Tbsp olive oil
• 6 garlic cloves, thinly sliced
• 1/2 cup dry white wine or chicken broth
• 3 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes
• 1/3 cup fresh parsley, chopped
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup Parmesan cheese, grated

Instructions

1. 1Bring a large pot of well-salted water to a boil. Cook angel hair until just al dente, usually 3–4 minutes; reserve pasta water and drain.
2. 2While water heats, pat shrimp very dry and season with salt and the black pepper.
3. 3Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque; transfer to a clean plate.
4. 4Reduce heat to medium. Add remaining butter to the skillet. Once melted, add sliced garlic and red pepper flakes; cook 45–60 seconds, stirring constantly, until garlic is fragrant and just turning golden—do not let it brown.
5. 5Pour in white wine (or broth) and lemon juice; simmer 2 minutes, scraping up any flavorful bits, until the liquid reduces by half.
6. 6Add the drained pasta, lemon zest, most of the parsley, and a splash of pasta water to the skillet. Toss vigorously with tongs so the sauce emulsifies and coats every strand.
7. 7Return shrimp and any accumulated juices to the pan; toss gently 30–60 seconds just to rewarm. Add more pasta water if the sauce looks tight.
8. 8Taste and finish with remaining salt if needed. Divide among warm plates, top with Parmesan and remaining parsley, and serve immediately with extra lemon wedges.