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Amerigo Shrimp Scampi

by Kara Kimbrough 


1 pound angel hair pasta

2 tablespoons olive oil

1 pound large shrimp, peeled and deveined

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

Juice of one lemon, plus 1/2 lemon, zested

1/2 cup dry white wine or chicken broth

5 tablespoons butter or butter substitute

2 tablespoons chopped parsley 


Place pasta into a large pot of boiling salted water, over medium heat, and cook until al dente.


Heat a large non-stick skillet over medium-high heat and add olive oil. Once oil is hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine or chicken broth and increase heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a 1/2 cup of the pasta cooking water and return the shrimp. Remove from heat.


Drain pasta and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve scampi mixture over hot pasta. 

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