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Shrimp Scampi


  • 12 ounces uncooked angel hair pasta

  • 1/2 cup all-purpose flour

  • 2 tablespoons grated Parmesan cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 pounds Shrimp, Peeled/Deveined/Tail-On

  • 3 tablespoons butter

For the sauce:

  • 2 tablespoons olive oil

  • 1 small shallot, chopped

  • 5 garlic cloves

  • 1 cup dry white wine

  • 2 cups heavy whipping cream

  • 2 plum tomatoes, diced

  • 6 fresh basil leaves, thinly sliced

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons grated Parmesan cheese


  1. Cook pasta according to package directions.

  2. Meanwhile, combine flour, Parmesan cheese, salt and pepper in a shallow dish. Add shrimp; turn to coat, shaking off excess flour mixture.

  3. In a large skillet, melt butter over medium heat; add shrimp. Cook and stir until shrimp turn pink, 3-5 minutes. Remove and keep warm.

  4. In the same skillet, heat oil over medium heat; add shallot. Cook and stir until tender, 2-3 minutes. Add garlic cloves; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half, 3-4 minutes. Stir in cream; simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard garlic cloves. Stir in tomatoes, basil, Parmesan cheese, salt and pepper.

  5. To serve, spoon sauce into shallow dishes. Top with pasta and shrimp and if desired, additional basil.

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