Seafood Scampi Pasta using Angel Hair

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!

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.

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.

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.

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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.

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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. 

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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. 

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.