By Wesley Perrett
Shrimp Scampi with Angel Hair Pasta
12 steps
Cook:10min
This is not what we Brits know as scampi - the breaded langoustine tails, beloved of pub menus, always served with chips (french fries) - but the Italian-American, buttery, garlicky prawn (shrimp) dish often served with very fine pasta, such as capellini or capelli d'angelo, otherwise known as angel hair. If you can't get hold of these, any quick-cooking long pasta will work, so try vermicelli, tagliolini or spaghettini instead.
Updated at: Thu, 17 Aug 2023 03:40:20 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
45
High
Nutrition per serving
Calories622.7 kcal (31%)
Total Fat10.6 g (15%)
Carbs92 g (35%)
Sugars6.4 g (7%)
Protein31.6 g (63%)
Sodium891.9 mg (45%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspolive oil
plus extra for frying and drizzling
2banana shallots
2garlic cloves
peeled
chilli flakes
150gcherry tomatoes
60mlwhite wine
60mlvegetable stock
or fish
basil leaves
large
2 Tbspcapers
small
225gpasta
very fine, vermicelli or tagliolini
165graw peeled prawns
shrimp
1lemon
Zest of, plus extra for serving
sea salt
freshly ground black pepper
parmesan cheese
freshly grated, to serve
1lemon
juice of, to serve
Instructions
Step 1
Fill the kettle with water and bring to the boil, then half-fill a saucepan with it, season with salt and return to the boil.
Step 2
Place a large, non-stick frying pan (skillet) over a medium heat and add 1 tablespoon olive oil.
Step 3
While the oil is heating, peel and slice the shallots, then add them to the pan. Season with salt and pepper, then crush (mince) or grate the garlic into the pan. Sprinkle with the chilli flakes and cook for 2 minutes.
Step 4
Meanwhile, halve the tomatoes and add them to the pan. Cook for 30 seconds, then deglaze the pan with the wine. Allow to bubble for 30 seconds, then add the stock and continue to reduce for 1-2 minutes.
Step 5
Meanwhile, chop the basil leaves (see tip) and add to the sauce. Stir in the capers and remove the pan from the heat.
Step 6
Add the pasta to the boiling water and cook as per the packet instructions, until al dente.
Step 7
Place a second non-stick frying pan over a high heat and add a drizzle of olive oil.
Step 8
While the oil is heating, season the prawns with salt and pepper. Add them to the pan and cook for approximately 30 seconds, until turning golden brown. Remove from the heat and turn the prawns over to cook in the residual heat.
Step 9
Drizzle the prawns with olive oil and grate over the lemon zest, then add them to the sauce. Return the pan to the heat to warm through.
Step 10
Drain the pasta and return to the pan. Add a drizzle of olive oil and toss to combine, then add the pasta to the pan of sauce and mix well.
Step 11
To serve, divide the pasta between two plates and grate over some Parmesan. Add a little lemon zest and a squeeze of lemon juice before serving.
Step 12
TIP FOR SPEED: To chop basil quickly, gather the small leaves and roll them up in the biggest leaf, like a cigar, then chop with a large knife.
Notes
1 liked
0 disliked
Delicious
Easy
Go-to