Enjoy a delicious Olive Garden-style shrimp scampi served over delicate angel hair pasta. This recipe features tender shrimp sautéed in a garlic butter sauce with white wine substitute, fresh lemon juice, and parsley for a bright, flavorful dish.
8 ounces angel hair pasta
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/4 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh flat-leaf parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for garnish
Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
While pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add the shrimp to the skillet in a single layer. Season with salt, black pepper, and crushed red pepper flakes. Cook for 2-3 minutes on one side until shrimp turn pink and opaque.
Flip the shrimp and cook for an additional 1-2 minutes until fully cooked. Remove shrimp from the skillet and set aside.
Pour the chicken broth and fresh lemon juice into the skillet. Bring to a simmer and cook for 2 minutes, scraping any browned bits from the bottom of the pan.
Reduce heat to low and stir in the remaining 1 tablespoon of butter until melted and the sauce is smooth.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the drained angel hair pasta to the skillet and gently toss everything together until the pasta is evenly coated with the shrimp scampi sauce.
Remove from heat and stir in chopped fresh parsley.
Divide the shrimp scampi and pasta among four plates. Garnish each serving with lemon wedges and additional parsley if desired. Serve immediately.