You'll love this shrimp scampi pasta recipe because it's elegant enough for entertaining but easy enough for a weeknight meal!
Garlicky, buttery shrimp, combine with a savory tomato sauce, that is simmered in white wine and herbs, to create a wonderfully, flavorful pasta that is sure to be on your weekly rotation!
The Flavor Secrets:
- Use cherry tomatoes they are sweeter than regular tomatoes and less acidic, allowing them to pair beautifully with the shrimp. And if you have any leftovers, use them up in my Roasted Tomato Sauce Pasta with Angel Hair and Burrata Cheese.
- Roast the shrimp in the oven, separately from the sauce. This way the sauce and the shrimp each maintain their distinct flavors and aren't diluted.
- Don't use too much pasta! One half of a pound is all you need. Otherwise the pasta soaks up too much sauce and your scampi with be dry.
Roasting the Shrimp
Place them on a rimmed baking sheet at 375F for just 5-6 minutes. It's better if you take them out, just when they turn pink. They will cook through in the final stage when you add them to the sauce.
This is also the technique I use to make my Yellow Tomato Gazpacho Soup with Spicy Shrimp and it works like a charm every time! It's also easier to prepare since roasting them in the oven allows you to work on the sauce at the same time.
Butterfly the Shrimp For Presentation
I also like to score them down the back before roasting so they plump up in the oven, they will also look prettier on the plate that way too!
If you don't eat pasta and want to make some substitutions try this! You can also keep the shrimp and pasta separate when serving if kids aren't so crazy about the shrimp!
- Rice Option -Make the shrimp and sauce and serve over buttered rice
- Grilled Bread - Serve with grilled ciabatta bread, drizzled with olive oil
- Polenta - Spoon the shrimp scampi over creamy, buttery polenta
- 1 lb of shrimp, Tail-on, Shelled (thawed and patted dry)
- 4 tablespoon olive oil
- salt and pepper
- 3 cloves garlic, minced
- 4 tablespoon flat leaf parsley, chopped
- 1-2 pinches red pepper flakes
- 1 tablespoon butter
- ½ teaspoon fresh lemon zest
- 1 lb cherry tomatoes
- 2 tablespoon dry white wine (Sauvignon Blanc, Pinot Grigio)
- ½ teaspoon dried basil
- 1 tablespoon capers, drained
- ½ pound Angel Hair Pasta
- Add 2 tablespoon olive oil, 2 cloves of garlic, salt, and pepper, 2 tablespoon of the parsley and the red pepper flakes. Add the shrimp and toss to coat. Transfer to a sheet pan.
- Roast shrimp at 375F for 5-6 minutes. Then set aside and while the pan is still hot, add butter and lemon zest. Toss to coat and set aside.
- In a large skillet, add 2 tablespoon of olive oil, add the cherry tomatoes, and add the wine. Cover and simmer until tomatoes soften and pop. Then mash them with a potato masher until saucy. Then add the final clove of garlic, dried basil, capers and the final 2 tablespoon of parsley. Set aside.
- Boil the water for the pasta. Drop the pasta in and stir.
- Meanwhile, reheat the sauce, add cooked shrimp, toss to cook, and to ensure the shrimp is cooked through.
- Drain pasta, and slowly add a bit at a time, until the sauce until coated. Garnish with more chopped parsley if desired. Serve immediately!