Baby Shrimp Scampi and Angel Hair Pasta

Total Time:
12 min
5 min
7 min

2 servings

  • 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

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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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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

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Weeknight Dinners: Spring