Lunch / Dinner
Angel Hair Shrimp Scampi
Shrimp is a natural for weeknight dinners since it's quick-cooking. Paired with a tart and garlicky sauce and served over quick-cooking angel hair pasta, this shrimp scampi’s a dish that seems harder than it is.
Test Kitchen Tip
If you want, you can leave the tails on the shrimp for pretty presentation — but it has no effect on cooking, so feel free to remove them.
Cook pasta in a pot of boiling salted water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2 Tbsp. oil for 2 minutes; transfer to a plate.
Deglaze pan with wine and lemon juice, scraping up any brown bits, and cook until reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest; cook 1 minute. Return shrimp to pan and cook until firm, 1–2 minutes. Add pasta and parsley and toss to combine; season with salt and black pepper.
Serve pasta with shrimp and sauce; drizzle with olive oil. Top servings with prosciutto.
Sauté shrimp quickly, just 1 minute per side so they don't get rubbery — they'll finish cooking later.
Cook tomatoes and scallions in the wine and lemon juice mixture, adding rosemary and zest for flavor.
Return shrimp to the pan to absorb sauce and finish cooking until firm — just a couple minutes will do it.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 1g 5%
Cholesterol 220mg 73%
Sodium 1162mg 48%
Carbs 48g 16%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.