Baby Shrimp Scampi and Angel Hair Pasta

Total Time:
12 min
Prep:
5 min
Cook:
7 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 tablespoons butter, cut into small pieces
  • 1 large shallot, finely chopped
  • 1 lemon, zested
  • 1/3 pound baby shrimp, 300 count
  • 1/4 cup dry vermouth or white wine, eyeball it
  • 1/2 cup grape tomatoes
  • 1/3 pound angel hair pasta, cooked to al dente
  • Salt and pepper
  • 2 tablespoons chopped or snipped fresh chives
Directions

Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.

Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.4 117
This is outstanding!!!! The only modifications is add garlic,fresh parsley, with pepper flakes and a little lemon juice. Oh yeh and I added both the vermouth and the white wine. Delish!!!!! item not reviewed by moderator and published
Excellent I only used blacken shrimp with lots of garlic,onions, babybella mushroom and red bell peper then I used butter, olive oil, and blacken season to make a spiciness sauce and I added the pasta The pasta absorbed the sauce Then I served with romoano cheese and a very nice cab a wonderful romantic dish item not reviewed by moderator and published
I make this frequently. So easy to throw together after a day at work. item not reviewed by moderator and published
Very tasty. I added a few sprigs of thyme from my garden and squeezed some of the lemon into the dish. Didn't think it was too bland - what I like is the simplicity of the dish - just a few things quickly prepared. The secret is to not cook any of the ingredients too long - especially the angel hair - only needs about 2 minutes after the water gets hot. The turns of the pan refers to the length of the pour of the olive oil - Rachael doesn't measure when she cooks. If you are uncomfortably with eyeballing - just use your measuring spoons. item not reviewed by moderator and published
Last night My son asked to try something different with Pasta and shrimp. I Jumped over to the foodnetwork and did a search under Angel hair pasta. I quickly came across two recipes. The results surprised me so I decided to read through the reviews to see if it was just me. I was not alone. "Girl for CT" is right, it was soooooooo bland. I wish they could have provided a salt & pepper measurement rather than salt to taste. I added none and it was bland. I added a little and it just got worse. "SunDevilBri" was right on adding Garlic and red pepper. "Gigiscupcakessnowman” was right as well as a few others. Save yourself the headache and use spaghetti noodles. Or keep and eye on the angel hair pasta. Cook it for only one min or two or your expensive shrimp dish will look like Top Ramin like my dish. item not reviewed by moderator and published
A great and easy recipe. I used average sized shrimp and it was even a nicer presentation! Friends loved it! item not reviewed by moderator and published
Yummo! item not reviewed by moderator and published
I love this recipe! This is my go-to meal when I want to impress a date or have a family function in which I've been nominated to make supper for. It's so colorful, light (in flavour, but yet hearty at the same time! Did I mention delicious? The recipe is fool proof... there's no way you can mess this up (unless you forget to stir your pasta and it burns to the bottom of the pan, or you boil it too long and it gets mushy. I use spaghetti pasta instead of angel hair pasta, only because the first time I made it I think I overboiled the pasta but didn't realize until the end when I was tossing the sauce and pasta together & my pasta broke into 1 inch long threads... perfect for a 3 year-old but not too impressive for my hot date sitting across the table. I also go ahead and squeeze the juice of that lemon into my sauce for a fresh, light, citrus flavour at the end. I top it off with a bit of shredded pecorino romano & I'm good to go! item not reviewed by moderator and published
Good pasta! The garlic, red pepper flakes and Parmesan were good additions! Thanks for the tips! item not reviewed by moderator and published
Yum! Add garlic, hot pepper flakes and some parmesan to top it off :) item not reviewed by moderator and published
Enjoyed eating it but timing the shrimp, shallots, and pasta was tricky. Ended up cooking shrimp too long. Tasty meal. item not reviewed by moderator and published
Loved it. Should have added garlic. Will next time. item not reviewed by moderator and published
Fantastic!! Took some review recommendations and it made all the difference. Added in garlic, mushroom pepper & parmesan. This dish is most definitely being added into the rotation. item not reviewed by moderator and published
...what's a turn of the pan...for beginnings like me, I was completely dumbfounded. Now I know what Anthony Bourdain is talking about. item not reviewed by moderator and published
Kitchenaid should not be so critical. This was very good. item not reviewed by moderator and published
this was a great dinner. i forgot the cherry tomatoes at the store so i julienned some sundried's i had in the closet and threw them in. i also think scampi isn't scampi without garlic, so i grated one big clove in. i would make this as a meal for company or just us any night. it's delish! item not reviewed by moderator and published
Yes, potentially quite tasty indeed. But what do you think will happen to the angel hair pasta, cooking all the time while you melt the butter into the olive oil, cook the shallots for a minute or 2, then another minute or 2 to add the lemon zest etc., and then yet another minute for the vermouth and the tomatoes, plus some more tossing at the end? The pasta will be well past the al dente stage. You're talking capelli d'angeli here, not spaghetti. For that matter, the shrimp will have reached the first stages of overdoneness by the time the unsuspecting cook has put this together as directed. item not reviewed by moderator and published
Delish! I added mushrooms, onion and will use bell peppers next time. item not reviewed by moderator and published
Awesome! I also added mushroom, green bell pepper, red onion, and some red crushed pepepr. It was so good! I paired it with some garlic cremed spinach & bread. item not reviewed by moderator and published
This was delicious and super easy. I added two cloves of garlic and used almost a pound of shrimp. I also cut the tomatoes in half so they would burst more quickly. Husband says this ranks up there as one of his favs! Thanks Rachael. item not reviewed by moderator and published
This dish was so good!!!! Neither my son or I like seafood,but I decided to make this for my husband, since he loves it but does not get it often. I watched him hoover through his plate and decided to give it a try!! I was blown away! Had a bite and was hooked! My son also slammed his down too!! Almost skipped the lemon zest, would have been a huge mistake!! added parmasan cheese,and a little more butter. Made mine with Pinot Grigio white wine and served with salad and crusty garlic bread. Deee-lish! please, to anyone who doesn't like seafood, give this one a try you will be glad you did. Thank you Rachael for another keeper!! item not reviewed by moderator and published
This recipe was fantastic. I used a slightly bigger shrimp though. My family LOVES shrimp and it's what I had on hand :). The sauce was a bit bland, but I have a husband that would rather add salt then have to much. Yep! I'll be making this again! item not reviewed by moderator and published
I followed the recipe exactly, but the result was very bland. Would not recommend at all. Before I added the pasta, I tasted the sauce...and drained it off. I chopped additional fresh onions and peppers and sauteed those, then added that to the shrimp..added a bit of extra olive oil, tabasco, extra chives, mixed in the angel hair pasta, then added some freshly grated parm. cheese...it was a hit! item not reviewed by moderator and published
This was the best pasta I have ever made! Though I used White wine vinegar, instead. item not reviewed by moderator and published
Ok, so I read all the reviews and made some changes when I made it a couple weeks ago. I wanted it to be better so I tried again and WOW, this meal as my husband said was "restaurant quality". Now, I dont' know about that but it was DELIC! I added 1/2 tsp dry oregeno, 1/4 tsp ceyenne, salt and pepper and used 4 garlic cloves. I also used 1/2 cup fresh italian parsley. I really think that added so much to the dish. I also added in addittion to the zest, 1/2 lemon squeezed. I used 2 scallions as well as 1/4 of a yellow onion. (Didn't use a shallot and I use all of the scallion). I also used 1 cup and 1/4 of the vermouth and used an extra tb of butter. I sauteed some asparagus in olive oil and added along with the cherry tomatoes. OH MY......IT WAS SO GOOD!! Im not one to toot my own horn but I didn't want my meal to end! So hopefully you take my advice and end up REALLY enjoying this dish. My husband is hooked!! item not reviewed by moderator and published
Cheese and garlic are good additions item not reviewed by moderator and published
this is a great recipe I added 1/4 dry sherry and parm cheese item not reviewed by moderator and published
i used this recipie and instead of shallots i started with galic cloves finely chopped. added in oreagano and garlic powder. i added in the shrimp and white wine. tossed the shrimp and served it with pasta. item not reviewed by moderator and published
I added red pepper flakes and it was over the top! Perfect addition! item not reviewed by moderator and published
This was so good, quick and easy. I made it my own, used what I had in my kitchen and it came out wonderful! Full of flavor color and taste. I am new to the food network website but I am loving it all!! item not reviewed by moderator and published
I didn't use the lemon or shallots because I didn't have any. But I did use 1/4 white onion and 3 cloves of garlic chopped. I had to make a little extra sauce because the pasta was sticking together. But after the right seasoning of salt and pepper it was yumm-o! I don't typically like Rachel's recipes but this was the best I have made so far item not reviewed by moderator and published
Very fast and overall a tasty dish, but to agree with some other reviewers, it could have been a little more flavorful. I also added some dried red peppers and garlic, which saved it from being bland. I think next time I'd add a little extra lemon, pepper, and maybe even more garlic. item not reviewed by moderator and published
I made this for my family over lent, and what a wonderful change it was! Almost all the ingredients were things that I already had in the house. We will DEFINATELY make this dish again! item not reviewed by moderator and published
This is WONDERFUL!! I added garlic to the mix and some salt and pepper as i cooked instead of at the end. This will be a family favorite for sure! item not reviewed by moderator and published
I love shrimp scampi but always thought it took too much effort to cook at home. This recipe is so easy and tastes wonderful. The only thing that I found was that the recipe could use a touch of garlic. I also used frozen shrimp and it worked wonderfully. Other than that this recipe is wonderful. item not reviewed by moderator and published
I don't usually make Rachael Ray's recipes but I was looking for a fast and easy shrimp scampi recipe .I just made this recipe for my family about an hour ago and they loved it it was delicious.But I did make one change I added 3 tablespoons of Old Bay seafood seasoning because it is seafood and I am a Maryland and seafood girl I add add Old Bay to every thing.My Dad was so happy I made this recipe because he loves shrimp scampi!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This is a quick pasta dish and great tasting. I used lots of garlic and was liberal with the salt to taste. I skipped the butter and did not add the tomatoes when not in season and still came out great. I recommend this recipe. Even my picky eaters enjoyed this recipe. item not reviewed by moderator and published
This is one of the first recipes I learned to make and it's great for new cooks. The first time you make it, do not stick to a 30 minute time limit. Take your time, read your recipe, and you're still done in about 45 minutes. I used baby shrimp available in the freezer section and completely skipped the wine. Tasty although a little buttery and our tomatoes tasted slightly fermented but we don't cook with them often so it could just be us. Second and third times we cooked it were great! Again skipped the wine and this time left out the tomato. Added a pinch of red pepper flake for a little zip. The next time we're talking about adding mandarins to give a bit of tart in place of the tomatoes. item not reviewed by moderator and published
Easy and fast. I used regular shrimp (they reduce in size when heated anyway). Also, it can be a tedious pain to devein baby shrimp. The Chenin Blanc I used went well (a little on the sweet side). Remember, you can never go wrong with garlic. I used garlic chives and added two cloves of garlic as well (for my palate it should have been three). item not reviewed by moderator and published
IT'S AN EXCELLENT RECIPE. REALLY FAST TO MAKE. item not reviewed by moderator and published
I love to cook this when I don't have much time but still want a good meal! The only thing I do different is add a couple cloves of garlic but that?s just because I love garlic! item not reviewed by moderator and published
I read the other reviews and ended up adding some garlic, parsley and dried red peppers (which added just the needed kick!). Will definintely make this again! item not reviewed by moderator and published
it taste very good and presentation was very good Asha Banks Atlanta item not reviewed by moderator and published
This recipe is so good, and very easy to prepare. My family just love it. item not reviewed by moderator and published
Perhaps it was me but this wasn't a Rachel Ray fav. The dish lacked a full flavor even after I put in some anchovy, extra lemon zest and scallions. This needs some lemon juice, red pepper flakes and some more kick to make it worth making again. Tip-cook the shrimp in the sauce after it's done. item not reviewed by moderator and published
Absolutly gross! Had no taste to it at all. Im hoping i just did something wrong because if not im highly dissapointed! item not reviewed by moderator and published
this recipe was great item not reviewed by moderator and published
It's definitely an easy recipe but I had to frequently stir both the sauce and the pasta at the same time which made me accidentally over cook the shrimp-bad! Also dont forget to SEASON!SEASON!SEASON this with salt and pepper or it will be bland like other reviewers have stated. item not reviewed by moderator and published
I'm not a huge fan of RR, but she did a great job with this recipe. The flavors are sophisticated and simple- everything compliments each other. We will make this again and again! item not reviewed by moderator and published
This recipe was easy and so yummy!I didn't think it was going to have much flavor because of the sipmple ingrediants however it was fabulous!! item not reviewed by moderator and published
Pretty good although I made it with a little more garlic!! item not reviewed by moderator and published
We loved it! The time to cook is so short and the dish is fantastic! item not reviewed by moderator and published
It was very easy to make, little mess in the kitchen and the results were wonderful food. Thank you Marcy item not reviewed by moderator and published
I love shrimp scampi, being from Cape Cod, MA. This is one of the better ones that I have tasted. There is NEVER any leftovers in the house for the next day. item not reviewed by moderator and published
I doubled the amount of oil, butter and wine for the sauce and added 1/2 tbl cajun seasoning, 1/2 tbl basil, 1 tbl minced fresh garlic and used medium sized shrimp. The flavor was excellent. My husband had seconds and finished it. It was very easy, quick, and delicious! item not reviewed by moderator and published
Boring and bland. Not impressed. Perfect if you want something dull. item not reviewed by moderator and published
This is now a standard recipe in my house. My husband is always asking me to make it, and now I keep my fridge stocked with shrimp and angel hair pasta just in case he wants it. I am a total culinary dummy, so if I can make it, anyone can. Doesn't take more than 15-20 minutes to make. I was surprised. The only thing I can say is taste the food as you cook it... I am learning this is an important step in cooking.... if I dont do this, sometimes this recipe comes out bland so taste away! item not reviewed by moderator and published
it is simple to make and very tasty item not reviewed by moderator and published
This recipe is really good the night before my Cross Country meets. The shrimp and pasta combo wins again!!! item not reviewed by moderator and published
Quick, easy, very tasty. I like the addition of the tomatoes in the recipe. Filling, but not too fattening item not reviewed by moderator and published
Very good, alittle dry, could use some more sauce but the family ate it all in one night. No left overs.... item not reviewed by moderator and published
My sister made this last weekend when my husband and I went to visit and it was delicious! I can't wait to try it at home. item not reviewed by moderator and published
I made this dinner for my family and they loved the meal. Everyone wanted seconds but there was nothing left!!! item not reviewed by moderator and published
so easy and delicious! item not reviewed by moderator and published
didn't turn out that great item not reviewed by moderator and published
My family loves it. item not reviewed by moderator and published
This receipe was really easy and fast in a pinch. I got lots of compliments!!! item not reviewed by moderator and published
This recipe was easy, VERY affordable, and very flavorful. Could not be more satisfied with such an easy recipe. Recommendation: add shrimp when tomatoes are added. They have a tendency to be overcooked if left longer! item not reviewed by moderator and published
I used linguini instead of angel hair pasta and added pesto. Turned out great. Next time I'll add more seasoning. item not reviewed by moderator and published
rttjuyyre item not reviewed by moderator and published
it was good. i like it. eat it. u will like it. and think its good. item not reviewed by moderator and published
This dish was very easy, but very very delicious. I used regular size shrimp instead of the baby shrimp, to die for! item not reviewed by moderator and published
I tried this dish this way, but we found it bland and missing something. I have also made this using Emeril's and Ina Garten's recipes and it was so much better (and still very easy). item not reviewed by moderator and published
I love pasta i wish it was crab instead of shrimp. item not reviewed by moderator and published
Thought it lacked a little flavor. Was very tasty, cold with a little Italian dressing added. item not reviewed by moderator and published
This was very good. I used medium size shrimp, next time I will double up on the sauce. Thanks Rachael!! item not reviewed by moderator and published
Another great recipe and show for Rachael!!!!!!!!!!!! item not reviewed by moderator and published
I believe that it was good it was easy to make and the people that i cooked for would have to say the same item not reviewed by moderator and published
This was less spicy then Emeril's and was very good. If you like mild and can't handle spicy, this is the one for you! item not reviewed by moderator and published
the best ever item not reviewed by moderator and published
I love to cook but I don't always have a lot of time or some of the fancy cooking gadgets that you see on tv. But, this was a great simple recipe. It is easy to cook quick and doesn't require a lot of pots and pans. Also when I cooked it for my friends I got a lot of great compliments on it. item not reviewed by moderator and published
Very easy, just add your favorite seasoning before adding the pasta! item not reviewed by moderator and published
I love this recipe because it is so quick and easy and I usually have all the ingredients in my fridge (or ones similar)- I used onion instead of shallot and cut up Jumbo shrimp because thats all I had, I also used regular spaghetti instead of angel hair. The taste is divine for the simplicity. It only took as long as it takes for the pasta to boil. My husband said this is a keeper! I will be sure to make it again! item not reviewed by moderator and published
xyz item not reviewed by moderator and published
My three year old loved the baby shrimp. She ate every last one. I would never have thought to give them to her. Who Knew? I thought this was a tasty side dish to have occasionally. My husband thought it was too fishy. We are not fish eaters though. It is worth a try. item not reviewed by moderator and published
My husband and I had this dish done in no time...and it was FABULOUS! Painless and delicious! item not reviewed by moderator and published
excilent! great flavor, aroma and colors. the hardest part of this recipe was finding a wine bottle opener. item not reviewed by moderator and published
Rachel this is so yummy! This recipe is light and not overwhelming but tasted so yum! item not reviewed by moderator and published
Would be better with fresh shrimp, if time allows item not reviewed by moderator and published
Fabulous item not reviewed by moderator and published
I LOVE this recipe!!!! Not only was it so simple to make, it tasted fantastic. I will definitely be making this dish alot more often. Thanks Rachel Ray for making a fantastic dish. item not reviewed by moderator and published
WOW!! You've got to try this with vermount. I used lemon juice instead of the lemon peel. Didn't have any shallots, but it worked with omions and garlic. item not reviewed by moderator and published
I found this a bit bland the first time I made it because I did not add the wine. The second time I tried it (still without wine) I added garlic, as was suggested by others, and it tasted very good. Also, I used large shrimp and it was still a great and easy meal. item not reviewed by moderator and published
Rachel, you did it again. It was easy and delicious. I added lemon juice, scallions and fresh parsley. It needs lots of salt and some pepper. Yummy, it's a keeper and I'll definetly make it again. item not reviewed by moderator and published
Great, quick recipe. I added some cayenne pepper to the shrimp to spicy it up. item not reviewed by moderator and published
Serve this with the Veal and Avocado recipe from the same show and you WILL spoil your dinner guests. Problem is, the next time they want a great meal, they will want you to make it. Try it per the recipe once, before modifying it. It really is that good. It really is that simple. If you can get Haas avocados, use them. item not reviewed by moderator and published
This was excellent but used medium shrimp in place of baby shrimp. Was a big hit for a dinner with guest. item not reviewed by moderator and published
I loved this recipe. It is very light and full of delicate flavors. I added some garlic to the olive oil and butter. I can't wait to make this again. Definitely a favorite. item not reviewed by moderator and published
This recipe was a big hit! The pasta had a wonderful taste! item not reviewed by moderator and published
This was a fabulous recipe. It will now be part of weekly dinner lineup. It was easy, fast and delicious. My children barely left any for my husband. I would recommend to everyone. item not reviewed by moderator and published

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Weeknight Dinners: Spring