Lemon-Garlic Shrimp Scampi with Angel Hair Pasta

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and elegant pasta dish where tender shrimp are sautéed in a bright lemon-garlic butter sauce served over delicate angel hair pasta. This Italian-inspired seafood recipe, ready in about 20 minutes, pairs angel hair pasta, large shrimp, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

8 oz angel hair pasta
1 lb, peeled and deveined large shrimp
4 tbsp unsalted butter
2 tbsp olive oil
5, minced garlic cloves
3 tbsp, freshly squeezed lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes
2 tbsp, chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz angel hair pasta and cook for 3-4 minutes until al dente. Drain and reserve 1/4 cup pasta water.
Step 2: While pasta cooks, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 5 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant.
Step 3: Increase heat to medium-high and add 1 lb peeled and deveined shrimp with 1 tsp salt and 1/2 tsp black pepper. Cook for 2 minutes on each side until shrimp turn pink and opaque.
Step 4: Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley. Add the drained pasta and toss with 1/4 cup reserved pasta water, cooking for 1 more minute until the sauce coats the pasta evenly.
Step 5: Remove from heat, adjust seasoning to taste, and serve immediately garnished with extra parsley if desired.