Best 2 Baby Shrimp Scampi And Angel Hair Pasta Recipes

Baby shrimp scampi and angel hair pasta is a delightful seafood dish that combines the delicate flavor of shrimp with the light and fluffy texture of angel hair pasta. This classic Italian dish is simple to prepare and can be enjoyed by people of all ages. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the steps of creating a delicious and memorable baby shrimp scampi and angel hair pasta dish that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

BABY SHRIMP SCAMPI AND ANGEL HAIR PASTA

Baby Shrimp Scampi and Angel Hair Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 12m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zested
1/3 pound baby shrimp, 300 count
1/4 cup dry vermouth or white wine, eyeball it
1/2 cup grape tomatoes
1/3 pound angel hair pasta, cooked to al dente
Salt and pepper
2 tablespoons chopped or snipped fresh chives

Steps:

Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

BABY SHRIMP SCAMPI AND ANGEL HAIR PASTA (RACHAEL RAY)

Baby Shrimp Scampi and Angel Hair Pasta (Rachael Ray) image

Ok...how about dinner in like...15 minutes. Don't forget the bag of salad (ya just gotta eat green things!) Now for my notes on this one -- I didn't have a microplane at the time so instead of the zest, I just squeezed juice from a fresh lemon. I didn't have white wine either, but I did have some sherry and that came out ok too! By the way, here's a rule of thumb when adding wines to food -- if you wouldn't drink it out of a glass, don't put it in your food! Finally, I added about a teaspoon of finely chopped garlic cuz Emeril says it's good for ya. Deeeeeeeeeeee-lish!!!

Provided by Adrienne in Reister

Categories < 15 Mins

Time 12m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zest of
1/3 lb baby shrimp, 300 count
1/4 cup dry vermouth or 1/4 cup white wine, eyeball it
1/2 cup grape tomatoes
1/3 lb angel hair pasta, cooked to al dente
salt and pepper
2 tablespoons chopped fresh chives

Steps:

Get your pasta water going.
Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat.
Add extra-virgin olive oil and melt the
butter into it.
Add shallots and cook a minute or 2, stirring constantly.
Add lemon zest and shrimp and heat shrimp through, another minute or two.
Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp.
Season liberally with salt and pepper and serve with chives to garnish.

Nutrition Facts : Calories 592, Fat 27.1, SaturatedFat 9.6, Cholesterol 177.7, Sodium 259.6, Carbohydrate 59.9, Fiber 2.9, Sugar 1.4, Protein 26.4

Tips:

For the best shrimp flavor, use fresh shrimp if possible. Thaw frozen shrimp completely before cooking.
To devein shrimp, use a sharp knife to make a shallow cut down the back of the shrimp, from the head to the tail. Remove the vein and rinse the shrimp under cold water.
Cook the shrimp until they are opaque and pink, but not overcooked. Overcooked shrimp will be tough and chewy.
Use a good quality olive oil for the scampi sauce. Extra virgin olive oil is a good choice.
Add the shrimp to the sauce at the end of the cooking time to prevent them from overcooking.
Serve the scampi immediately over cooked angel hair pasta.

Conclusion:

Baby shrimp scampi is a quick and easy meal that is perfect for a weeknight dinner. The shrimp are cooked in a flavorful scampi sauce and served over angel hair pasta. This dish is sure to please the whole family. Tips for making the best baby shrimp scampi: