Shrimp Scampi and Pasta

A light shrimp scampi: shrimp poached in a garlic, shallot and parsley chicken broth and served over angel-hair pasta with the broth spooned on top.

Vegetarian with swapsDairy-freeNo added sugar

Contains: shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Shrimp scampi over angel hair pasta with garlic and parsley
  • Prep 15 min
  • Cook 15 min
  • Total 30 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's Shrimp Scampi and Pasta is a lighter take on the restaurant classic. Instead of a pool of butter, the shrimp cook in defatted chicken broth with plenty of garlic, shallots and Italian parsley, which becomes a fragrant broth sauce for angel-hair pasta.

It comes together in about the time it takes to boil the pasta. Leave the tail shells on the shrimp, as she does, for presentation.

Ingredients

  • 1 3/4 cups defatted chicken broth
  • 2 tablespoons chopped garlic
  • 4 tablespoons chopped shallots
  • 4 tablespoons chopped Italian parsley
  • 1/2 pound dry angel-hair pasta
  • 1 pound peeled and deveined shrimp, tail shells left on
  • Freshly ground black pepper to taste

Where to buy shrimpLobster Anywhere ships super colossal shrimp, 8 to 12 per pound. They make a showstopping version of this recipe; add a minute or two to the cooking time.

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To make it vegetarian

  • For the broth, use vegetable or mushroom broth.
  • For the shrimp, use king oyster mushrooms cut into thick coins, or a plant-based shrimp.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

New to an ingredient? See Shallots in our kitchen glossary.

Instructions

  1. Boil the water. Bring a large pot of water to a boil for the pasta.
  2. Make the broth. Combine the broth, garlic and 3 tablespoons each of the shallots and parsley in a large saucepan. Bring slowly to a simmer and cook 2 minutes.
  3. Cook the pasta. Add the pasta to the boiling water and cook according to the package directions.
  4. Cook the shrimp. Add the shrimp to the broth, stir well and cook for 2 1/2 to 3 1/2 minutes, or until the shrimp are cooked through. Add the remaining shallots.
  5. Serve. Drain the pasta and divide it evenly among large shallow plates. Arrange the shrimp over the pasta and spoon the broth sauce over the shrimp. Sprinkle with pepper, garnish with the remaining parsley and serve immediately.

Dairy-freeVegetarian with swapsNo added sugar

Tips

  • Shrimp are done when they turn pink and opaque and curl into a loose C shape.
  • Angel-hair pasta cooks in just a few minutes, so start the shrimp as soon as the pasta goes in.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

More seafood recipes

All seafood recipes | All recipes | Cooking guide and safe temperatures