Shrimp Scampi is an Italian-American pasta dish featuring succulent shrimp in a rich lemon, butter, and white wine sauce with capers, prepared in just 15 minutes. The key to success is high heat searing and timing—overcooked shrimp turns rubbery, so watch for the curl.
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In a large zip-top bag, combine flour, 1 tsp salt, black pepper, and onion powder. Shake to mix.
Add the peeled and deveined shrimp to the bag, seal it, and shake well to coat the shrimp evenly in the flour mixture.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the dredged shrimp in a single layer.
Once the shrimp begins to cook, add 1 tbsp minced garlic, butter, the juice of one lemon, white wine, and capers to the skillet.
Stir everything together and bring to a simmer. Reduce heat to low and let it cook while you prepare the pasta.
Bring 6 cups of water with 1 tsp of salt to a boil in a pot. Add the angel hair pasta and cook for about 2 minutes, or according to package directions.
In a separate, smaller pan, heat 2 tbsp of olive oil. Add 1 tsp of minced garlic and toast it lightly until fragrant.
Turn off the heat. Using tongs, transfer the cooked pasta directly from the pot to the pan with the garlic oil and toss to coat.
To serve, place a bed of the garlic pasta on a plate and top generously with the shrimp scampi and its sauce.
Garnish with fresh lemon zest and grated Romano cheese before serving.
Store leftovers in an airtight container for up to 2 days. Reheat shrimp gently on low heat to avoid toughening; serve over freshly cooked pasta.
Shrimp are done when they turn opaque and curl into a C-shape, usually 2–3 minutes per side over high heat. Overcooked shrimp becomes rubbery; remove from heat immediately.
Cook and refrigerate the sauce up to 2 days ahead. Reheat gently and add fresh shrimp just before serving to avoid overcooking.
Use chicken or vegetable broth (1:1 ratio) or omit entirely and increase butter to 6 tbsp for a richer sauce.
Multiply all ingredients by the number of servings needed. For 4+ servings, cook shrimp in batches to avoid crowding the pan and steaming instead of searing.
Yes. Thaw completely and pat dry with paper towels before cooking to ensure a proper sear and prevent excess moisture.
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