Ingredients for Baby Shrimp Scampi With Angel Hair Pasta
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 1 lemon, zested and juiced
- 1 pound baby shrimp, peeled and deveined
- 1/4 cup dry vermouth
- 1 pint grape tomatoes, halved
- 12 ounces angel hair pasta
- salt and freshly ground black pepper, to taste
- fresh chives, for garnish
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- freshly grated Parmesan cheese, for serving (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baby Shrimp Scampi With Angel Hair Pasta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baby Shrimp Scampi With Angel Hair Pasta
- Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package directions until al dente.
- While pasta cooks, prepare the scampi sauce. Heat olive oil and butter in a large skillet over medium-high heat.
- Add minced shallots and cook for 1-2 minutes, stirring constantly, until softened.
- Stir in lemon zest and then add shrimp. Cook for 1-2 minutes, or until shrimp turns pink and is cooked through.
- Pour in vermouth (or white wine) and add halved cherry tomatoes. Cook for another minute, until tomatoes are heated through.
- Drain the cooked pasta and add it to the skillet with the shrimp and sauce. Toss gently to coat the pasta evenly.
- Season generously with salt and freshly ground black pepper.
- Serve immediately, garnished with fresh chives.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
23g
Carbs
10g
