Angel Hair Shrimp Scampi

If you want, you can leave the tails on the shrimp for pretty presentation — but it has no effect on cooking, so feel free to remove them.
Photo by ella v.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • COOK:

  • 8

    oz. dry angel hair pasta

  • CRISP:

  • 1

    oz. prosciutto, thinly sliced

  • 1 1/2

    lb. jumbo shrimp, peeled and deveined

  • 1

    Tbsp. minced garlic

  • 1/2

    tsp. red pepper flakes

  • 2

    Tbsp. olive oil

  • DEGLAZE:

  • 1/2

    cup dry white wine

  • 2

    Tbsp. fresh lemon juice

  • ADD:

  • 1

    cup seeded and diced Roma tomatoes

  • 1/2

    cup thinly sliced scallions

  • 2

    tsp. chopped fresh rosemary

  • Minced zest of 1 lemon

  • 1/4

    cup chopped fresh parsley

  • Salt and black pepper to taste

  • Olive oil

Directions

Cook pasta in a large pot of boiling salted water according to package directions; drain. Crisp prosciutto in a sauté pan over medium heat, then transfer to a plate. Sauté shrimp, garlic, and pepper flakes in 2 Tbsp. oil for 2 minutes; cshrimp from the pan. Deglaze pan with wine and lemon juice, scraping up any browned bits, and cook until reduced by half, about 3 minutes. Add tomatoes, scallions, rosemary, and zest; cook 1 minute. Return shrimp to pan and cook until firm, 1–2 minutes. Add pasta and parsley and toss to combine; season with salt and black pepper. Divide pasta, shrimp, and sauce among serving plates; drizzle with olive oil. Garnish each serving with prosciutto.

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