1 pound uncooked shrimp (26-30 per pound)
8 ounces uncooked multigrain angel hair pasta
1 tablespoon butter
1 tablespoon olive oil
2 green onions, thinly sliced
4 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional
Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.
In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.
Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.
Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
I tried this recipe, and it turned out amazing! The combination of lemon, garlic, and red pepper flakes gave the shrimp a perfect balance of freshness and heat. I also added a bit of extra Parmesan on top, which made it even better. Definitely making this again—thanks for sharing!
This shrimp scampi recipe looks like a great option for meal prepping during the week. I’ve been trying to stick to a tighter grocery budget lately, so I use https://aliciacalculadora.net/ to calculate the cost of recipes based on ingredients I already have or need to buy. It really helps me plan out meals like this without overspending.
What a delicious and simple recipe! I love shrimp scampi with angel hair pasta—that combo of lemon, garlic, and a spicy kick from the red pepper flakes is perfect for a quick and light dinner. I’m definitely trying this one this week.
By the way, since the recipe calls for exactly 1 pound of shrimp (26-30 per pound) and then cutting each one lengthwise in half, I started doing the math in my head to figure out how many whole shrimp I needed so I wouldn’t end up with too many or too few… and that’s when my favorite tool saved the day: Calculadora Alicia
I used it super quickly to divide weights, multiply quantities, and even adjust proportions if I wanted to scale it for more or fewer people (because kitchen math sometimes trips me up ).
Does anyone else adjust the quantities when cooking for fewer/more people? Or do you make it exactly as written? Thanks for sharing the recipe!
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