Shrimp Scampi Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 559.4
  • Total Fat: 15.5 g
  • Cholesterol: 392.4 mg
  • Sodium: 496.9 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 43.8 g

View full nutritional breakdown of Shrimp Scampi Pasta calories by ingredient
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Shrimp, mushrooms, and onion cooked with garlic and lemon over angel hair pasta Shrimp, mushrooms, and onion cooked with garlic and lemon over angel hair pasta
Number of Servings: 4


    2 lbs. large raw shrimp
    1 small bunch fresh parsley
    tsp of crushed red pepper flakes
    3 Tbsp chopped garlic
    3 lemons
    3 Tbsp unsalted butter
    extra virgin olive oil
    1 large sweet onion
    2 cups sliced white mushrooms, cleaned
    1/2 cup dry white wine
    16 oz. box pasta (angel hair recommended)


Several hours before cooking, peel and devein the shrimp. Toss with 3 Tbsps fresh chopped parsley, the zest from 2 lemons, a dash of salt and pepper, tsp. of crushed red pepper flakes, and a drizzle of olive oil (approx. 2 Tbsp). Allow to marinate in the refrigerator for a few hours.

Cook the pasta (angel hair recommended) according to package directions.

in a saute pan over med. high heat, add 1 Tbsp butter and 1 Tbsp olive oil. When sizzling, add the finely chopped onion, mushrooms, and 1 Tbsp garlic to the pan. Saute until the onions are clear. Remove the onion mixture from the pan and add another Tbsp of butter to the pan. Add the shrimp to the pan and cook until firm and pink. With a slotted spoon, remove the shrimp from the pan (place in a bowl with the onion mixture), leaving juice in the pan. Add the white wine to the pan. Allow to simmer for 2-3 minutes, to cook off the alcohol. Add the last Tbsp of butter, the last Tbsp of garlic (or more to your taste) and the juice from 3 lemons to the pan. Simmer for another 2 minutes and then add the shrimp and onion mix back to the pan. Allow to simmer for 5 minutes before serving.

Best served individually ladled over bowls of pasta. Serve with warm crusty french bread.

Number of Servings: 4

Recipe submitted by SparkPeople user ADOBBS69.

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