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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.

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Rate this recipe 4.4/5 (58 Votes)


  • 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
  • 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



Step 1

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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