• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pass The Sushi logo
  • Travel
  • About
menu icon
go to homepage
  • Recipes
    • Breakfast
    • Dinner
    • Dessert
    • Cocktail Recipes
    • All Recipes
  • Travel
  • About
subscribe
search icon
Homepage link
  • Recipes
    • Breakfast
    • Dinner
    • Dessert
    • Cocktail Recipes
    • All Recipes
  • Travel
  • About
×

Home » Course » Dinner

Seafood Scampi Pasta using Angel Hair

By: Kita · Published Jul 23, 2021 · Updated: Jan 5, 2023 · This post may contain affiliate links

Jump to Recipe SaveSaved!

This Seafood Scampi Pasta with Angel Hair combines fresh scallops, juicy shrimp, and tender angel hair pasta with a light, fresh, and flavorful garlic, butter, and white wine sauce. It’s a decadent dinner that takes just 25 minutes to make!

Seafood Scampi with Angel Hair Pasta

I’m drooling just looking at this gorgeous pasta recipe with fresh shrimp. It’s honestly the best seafood scampi recipe and you need to try it out. 

Buttery, garlicky, enticing shrimp scampi…but make it with pasta. This Shrimp Scampi Pasta recipe is the best of the best for me. It’s the perfect meal for any special occasion! 

Creamy pasta tossed in a white wine and butter sauce with light shrimp and perfectly seared scallops. Is there anything better out there? I don’t think so. And yet, it’s cheap and simple. Just 25 minutes, a few basic ingredients, and you’ve got the perfect dinner packed with all the light and fresh flavors.

The magic of this dish is in its simplicity. Light fresh flavors are all it takes.

ingredients for Seafood Scampi with Angel Hair Pasta

What You’ll Need

You just need a few super simple ingredients to put together this pasta dish. 

  • Kosher Salt - add as much or as little as you like.
  • Pasta - you’ll need 1 pound of angel hair pasta.
  • Shrimp - peeled and cleaned.
  • Scallops - tough foot muscles removed. 
  • Black Pepper - use freshly ground black pepper for that perfect kick of heat.
  • Butter - I recommend unsalted butter so you can control the saltiness of the dish.
  • Garlic - two cloves of freshly minced garlic add the perfect kick of flavor.
  • Lemon Juice and White Wine - a citrusy, tangy, and fresh base for our scampi sauce.
  • Herbs - we’re adding a little freshness with the addition of fresh basil and parsley.

For the shrimp, purchase jumbo shrimp that have already been cleaned and peeled. For the big diver scallops, look for thawed scallops at your local fish market. Alternatively, this recipe can use smaller bay scallops and smaller shrimp if you can't find the jumbo ones. I just prefer the taste, texture, and presentation of the larger seafood.

Seafood Scampi with Angel Hair Pasta

How to Make Seafood Scampi Pasta

This recipe takes just 30 minutes from start to finish. But the key to success is to have everything ready to go! So, gather your ingredients and two pans for boiling the pasta and cooking the seafood. (If you prefer a one-pan meal, you can totally use the same pot for the seafood after draining the pasta.)

First, pat the shrimp and scallops dry and season them with salt and pepper. Preheat a skillet for a couple of minutes, then add in the shrimp. Allow them to cook until they turn pink, then flip, add the garlic, and cook for another minute.



Repeat with the scallops, allowing for a good sear on one side before even daring to flip. It’s the crust on the scallop that makes them so memorable. Look for cracks along the outer edges.

Deglaze the pan with a splash of white wine and use a spatula to scrape up any browned bites. Add the rest of the wine and the lemon juice. Once the wine has reduced, pull the skillet off of the heat and add in butter, cooked shrimp, and herbs. 

To finish, take the scampi and serve it over cooked angel hair pasta! 

What is Scampi Sauce Made Of?

Scampi sauce is essentially a combination of reduced wine, garlic, and butter with a splash of fresh citrus from lemon. 

While I love the scampi sauce over angel hair with the shrimp and scallops, it’s also amazing over other mild proteins like shellfish or even chicken. 

bowl of Seafood Scampi with Angel Hair Pasta

What Wine to Use for Seafood Scampi

I recommend a dry white wine such as Pinot Grigio or Sauvignon Blanc. It makes for the best flavor! And bonus: it’s a great pairing with the dish when you’re serving it!

Tips and Notes

  • Pat the seafood dry to prevent sticking in the pan. 
  • Preheat the pan. Make sure the skillet is nice and hot before you add in the seafood for the best texture. This also helps prevent sticking!
  • If you have a large enough pan, you can cook the shrimp and scallops at the same time.
  • Don’t overcrowd the pan. If you don’t have a large enough skillet, definitely cook the seafood in batches. Overcrowding the pan won’t allow everything to cook properly and will affect the texture!
  • Use another pasta shape. I love the delicate texture of the angel hair with the light and fresh flavors of the scampi sauce, but other pasta shapes will work too. Try linguine, fettuccine, bow tie pasta, penne, etc.

Serving Suggestions

I love to top mine with a dash of red pepper flakes and devour all my hard work with a perfectly paired glass of wine. 

It’s also delicious served with a large salad on the side and a slice of fresh garlic bread to sop up the buttery sauce. 

How to Store

Once the seafood and the pasta are mixed, I recommend serving right away. Shrimp and scallops don’t reheat well, so I recommend sautéing additional seafood as needed for any leftover pasta. 

The leftover pasta will last in an airtight container in the fridge for up to 3 days. To reheat, warm in a microwave-safe bowl in 30-second bursts until heated through. 

Freshen with a squeeze of lemon juice for the perfect leftover dinner!

More seafood recipes

  • Copycat Olive Garden Chicken Scampi
  • California Cioppino
  • Angel Hair Pasta Salad with Corn and Chorizo
  • Angel Food Cake {3rd Time's the Charm}
  • King Salmon with Peas and Mint

If you’ve tried my Shrimp and Scallop Scampi recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.

above shot of shrimp and scallop scampi over angel hair pasta with lemon wedges on table

Shrimp and Scallop Scampi with Angel Hair Pasta

This easy scampi recipe is loaded with pan-seared shrimp and scallops with a buttery white wine sauce, lemon, and fresh herbs for a wonderful 5 star dinner.
4.66 from 70 votes
Print Pin Rate
American
Author: Kita
25 mins
Serves: 4 servings

Ingredients

  • Kosher salt
  • 1 lb angel hair
  • 12 jumbo shrimp - peeled and cleaned
  • 12 large sea scallops - tough foot muscles removed
  • Freshly ground black pepper
  • 3 ½ tbs unsalted butter
  • 2 cloves garlic - minced
  • 2 tbs fresh lemon juice - plus lemon wedges for garnish
  • ½ cup dry white wine
  • ¼ cup torn fresh basil
  • 2 tbs chopped fresh parsley

Instructions

  • Bring a large pot of salted water to a boil. Add the angel hair and cook as the label directs.
  • Meanwhile, heat a large skillet over medium-high heat.
  • Pat the shrimp and scallops dry, then season with salt and pepper.
  • Add 1/12 tbs butter to the pan and cook the shrimp until golden on one side, about 3 minutes.
  • Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 minutes more.
  • Transfer the shrimp to a plate.
  • Add the scallops to the skillet and cook until golden on one side, about 3 minutes.
  • Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes.
  • Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon.
  • Cook until the sauce is reduced by half, about 3 minutes.
  • Return the shrimp to the pan, then add the basil and the remaining 2 tbs butter; season with salt and pepper.
  • Drain the pasta and transfer to a large serving bowl.
  • Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

Notes

*This dish can be made easily with chicken for my non shellfish loving fans. Just cut chicken cutlets into thin strips and cook in the pan before or in place of the shrimp.
Food Network Magazine October 2009

Nutrition

Serving: 1g | Calories: 358kcal | Carbohydrates: 41g | Protein: 18g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 558mg | Fiber: 2g | Sugar: 2g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!

shrimp scampi on black plate

More Dinner

  • Bacon Wrapped Stuffed Chicken Breast
  • Cajun Chicken, Shrimp, and Sausage Alfredo Pasta
  • Lasagna Fritta {Copycat Olive Garden Recipe}
  • Nutter Butter Banana Pudding - in Jars!

Reader Interactions

Comments

    Tried this recipe? Rate it: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Regina says

    December 07, 2011 at 8:00 am

    Hi Kita, That looks amazing. I live in Fla. so next time I get fresh shrimp, i will have to try this.

    Thanks Regina

    Reply
  2. Belinda @zomppa says

    December 07, 2011 at 8:51 am

    Must have been a mathematician who did that sign! No matter - this pasta is perfect!

    Reply
  3. Cookin' Cowgirl says

    December 07, 2011 at 10:33 am

    Wow, your photos are so pretty! I love the addition of basil. BUZZ!
    Hey, come check out my giveaway! And good luck! https://cookincowgirl.blogspot.com/2011/12/cookin-cowgirls-favorite-things.html

    Reply
  4. Kiri W. says

    December 07, 2011 at 11:15 am

    I absolutely love seafood pasta dishes, this one looks lovely! 🙂 My wife loves angel hair pasta, myself I might try substituting linguine. Great recipe! 🙂

    Reply
  5. Lacy says

    December 07, 2011 at 4:12 pm

    Wow this dish looks so good! I wish I could have it right now, getting closer to dinner time & my stomach is rumbling! I'm not sure I've ever seen flying deer signs but I'm totally keeping my eye out now lol.

    Reply
  6. Yuri - Chef Pandita says

    December 07, 2011 at 6:47 pm

    Yummy looking seafood pasta! Love the plate 🙂

    Reply
  7. Carolyn says

    December 07, 2011 at 8:30 pm

    There may not be a point to your post, but there is definitely a point to that yummy plate of scampi!

    Reply
  8. Erin @ Dinners, Dishes, and Desserts says

    December 07, 2011 at 8:52 pm

    All that seafood in one dinner, my husband would go insane! He is a freak for all things seafood!

    Reply
  9. Mary Kay@Justforcooking says

    December 07, 2011 at 10:17 pm

    Very nice post and recipe. Buzzed.

    Reply
  10. Iris says

    December 08, 2011 at 2:18 am

    oh man this looks crazy good !!!

    Reply
  11. Kim Bee says

    December 10, 2011 at 5:26 pm

    I cannot stop laughing at the vision of little deer sitting in classroom learning fractions. That is going to make me laugh all day long. Great recipe. We can't do seafood as mini-me is deathly allergic but going to forward this one to my sis in law in Nova Scotia. Have a great weekend Kita!

    Reply
  12. Curt says

    December 14, 2011 at 8:39 am

    Oh man, this looks so incredibly delicious! I love scampi.

    Reply
  13. Grubarazzi (@Grubarazzi) says

    December 14, 2011 at 8:25 pm

    This really looks amazing.

    Reply
  14. Christine says

    December 16, 2011 at 6:00 pm

    Hey Kita, your Pasta is a Recipe Guessing Game on Knapkins. Think your friends can win? http://www.knapkins.com/guess_games/1065?source=blog

    Reply
  15. nicole says

    December 22, 2011 at 1:20 pm

    yum! we just had shrimp with dinner the other night but that doesn't calm the craving, just amps it up... I'll have to make it in an Italian dish now 🙂

    Reply
  16. Cooking with love says

    July 11, 2012 at 7:11 am

    Nice plate!
    Everything looks so good! What kind of camera are you using?
    Congratulations!

    Cosmina

    Reply
  17. Gabrielle says

    November 29, 2016 at 6:25 pm

    Do you have any side dish recommendations? Like what kind of bread or veggie complements this dish?

    Reply

Primary Sidebar

Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

More about me →

Search

Trending Recipes

  • The 9 Must-Have Cocktail Mixers for Your Home Bar
  • Toast to the Cold: How to Stock a Bar for the Best Winter Cocktails
  • Spicy Cucumber Martini
  • Banana Bread with Nutella Swirls

Current Wanderlust

  • Huckleberry Lemonade Vodka Cocktail Recipe

Footer

↑ back to top

Browse

  • Cocktail Recipes
  • Dinner Recipes
  • Dessert Recipes
  • Travel & Resources

Newsletter

  • Sign Up! for emails & updates

Information

  • About
  • Contact
  • Privacy Policy
  • Disclaimer

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 PasstheSushi