Shrimp Scampi Pasta


This is a simple and straightforward recipe but I love it.  Ive been making it for several years and its a favorite of my family.  I grew up picturing pasta dishes being mostly heavy sauce but this is a nothing like that. The first time I tried it, I actually thought I didn't like it! But that's because I wasn't as accustomed to eating fresh and simple things. You actually taste the pasta itself (so you will want to salt your pasta water liberally) and you get a thin coat of the scampi sauce and parmesan. Its got all the fresh flavor and butter parmesan goodness, but isn't heavy. 


I think I did use white wine in mine at some point, but over the years I have often not had wine in the house and began not using it more often than I did. The only things you MUST have for this are the first 7 ingredients.


You might notice in the picture that I used a powdered parmesan. I know I know. But hey, I can buy it in bulk and have it available all the time. (I live in a small town where you can't get fresh parmesan without driving 20 min!) So you can use fresh or powdered. If you use fresh, it may get a little stringy.  I personally like to use a little of both.  The powder helps to coat the pasta a little better but the fresh obviously has better flavor.  

Its a pretty quick meal. I made this dish in about 30 min while taking pics of it and 2 kids were sleeping and the other 2 were playing outside. It wasn't even enough time for anyone to get bored with what they were doing. 



Shrimp Scampi Pasta


3/4 lb  Angel hair pasta

1 lb  Shrimp - (my preference is tail off & deveined... because its easier)

4 cloves garlic minced

1/4 cup  Butter

1/4 cup  Extra virgin olive oil

1/4 cup  Lemon juice (1/2 - 1 lemon)

1 cup  Parmesan

Pepper to taste

1/2 cup   Dry white wine (optional)

Pinch of red pepper flakes (optional)

Oregano chopped - 1/4 tsp or a couple pinches

Parsley chopped - 2 tbsp or based on taste

1/4 cup  Bread crumbs


  1. Start your pasta water boiling towards the beginning of making the scampi. Add a generous amount of salt to the water before adding the pasta. You should try to have your pasta al dente around the time your scampi comes out of the oven, in 10-15 min total. 
  2. In an oven proof skillet, start butter, olive oil, and garlic, until it is fragrant (3-5 min). 
  3. Add shrimp, lemon juice, pepper, & oregano (& red pepper flakes). Cook until shrimp is pink. (If you are using wine in yours put in the same things I just listed plus the wine, minus the shrimp. Let the wine reduce by half, about 2-4 min. Then add the shrimp and cook until pink.)
  4. Sprinkle with parmesan, bread crumbs, & parsley.  Broil in the oven for 2-3 min until the top is golden brown. 
  5. Toss the shrimp scampi with the cooked pasta and enjoy!