Baby Shrimp Scampi With Angel Hair Pasta

Total Time
Prep 5 mins
Cook 7 mins

This is a Rachael Ray recipe that I thought looked so good - I haven't made it yet but wanted to put it here before I forgot about it :)

Ingredients Nutrition


  1. Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
  2. Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it.
  3. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two.
  4. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
  5. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.


Most Helpful

We liked this so much better than I thought we would. I had a bag of those shrimp and didn't know what to do with them, so I thought I'd give this a shot. Very tasty. I added peas just to up the veggie content. I would also say it could use lots more tomatoes. Mine are fresh from the garden so it may have been part of it but I could literally have a tomato in every bite! Very nice!

alisha.mills August 31, 2011

This was VERY good! And I don't even like tomatoes that much! DS (18mos.) liked it, too. The only noodles I had on hand were rice noodles and I think I may continue to use them. Thanks, jovigirl!

coyoteandotter October 10, 2008

This IS wonderful!! I have always made my shrimp scampi with larger shrimp, but I have to admidt, I think the salad (baby) shrimp taste so much better in this. Now I keep a bag of salad shrimp in the freezer and it makes a quick meal (you don't even need to thaw them)! Not to mention you can buy salad shrimp for pennies! A real aforadable meal!

Cristin April 08, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a