Delicious Shrimp Scampi with Angel Hair Pasta: A mouthwatering recipe for seafood lovers!

Introduction

Shrimp scampi with angel hair pasta is a classic Italian dish that’s beloved for its rich flavors and simplicity. The tender shrimp, garlic-infused buttery sauce, and delicate angel hair pasta come together for a mouthwatering experience.

Ingredients

• 1 pound angel hair pasta
• 1 1/2 pounds large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 cup unsalted butter
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Crushed red pepper flakes (optional)

Directions

1. Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until they turn pink, then remove them from the skillet and set aside.
3. In the same skillet, melt the butter and add the minced garlic. Sauté for 2 minutes until fragrant.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes until the sauce slightly reduces.
5. Return the cooked shrimp to the skillet, sprinkle with parsley, and season with salt, black pepper, and red pepper flakes if desired. Toss to combine and cook for an additional 2 minutes.
6. Transfer the cooked angel hair pasta to the skillet and gently toss with the shrimp and sauce until well combined.
7. Serve the shrimp scampi and angel hair pasta immediately, garnished with additional parsley and a lemon wedge if desired.

FAQ

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp, but make sure to properly thaw and drain them before cooking.

Q: Can I substitute angel hair pasta with another type of pasta?

A: While angel hair pasta complements shrimp scampi beautifully, you can certainly use other pasta varieties such as linguine or fettuccine.

Q: Is it necessary to use white wine in the sauce?

A: The white wine adds depth to the sauce, but if you prefer to omit it, you can substitute with chicken broth or seafood stock.