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

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    117 Reviews
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    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!!!!!
    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
    I make this frequently. So easy to throw together after a day at work.
    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.
    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.
    A great and easy recipe. I used average sized shrimp and it was even a nicer presentation! Friends loved it!
    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! 
    Good pasta! The garlic, red pepper flakes and Parmesan were good additions! Thanks for the tips!
    Yum! Add garlic, hot pepper flakes and some parmesan to top it off :)
    Enjoyed eating it but timing the shrimp, shallots, and pasta was tricky. Ended up cooking shrimp too long. Tasty meal.
    Loved it. Should have added garlic. Will next time.
    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.
    ...what's a turn of the pan...for beginnings like me, I was completely dumbfounded. Now I know what Anthony Bourdain is talking about.
    Kitchenaid should not be so critical. This was very good.
    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!
    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.
    Delish! I added mushrooms, onion and will use bell peppers next time.
    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.
    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.
    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!!
    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!
    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. was a hit!
    This was the best pasta I have ever made! Though I used White wine vinegar, instead.
    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!!
    Cheese and garlic are good additions
    this is a great recipe I added 1/4 dry sherry and parm cheese
    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.
    I added red pepper flakes and it was over the top! Perfect addition!
    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!!
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