There are some nights when you just need a meal that feels special but doesn’t keep you in the kitchen for hours. That’s exactly why I love this Shrimp and Scallop Scampi with Angel Hair Pasta. It’s light but satisfying, elegant but easy, and ready in about 25 minutes.
I still remember the first time I made this dish — it was a random Tuesday, and I wanted something quick but “date-night good.” By the time the pasta hit the pan, the kitchen smelled like garlic, butter, and white wine, and I knew I had something magical. Now it’s a staple in my rotation whenever I want a seafood dinner that’s equal parts cozy and classy.
Why You’ll Love This Scampi
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Quick and easy – The whole dish comes together in under 30 minutes.
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Restaurant-quality flavor – The buttery white wine sauce clings to the pasta and seafood perfectly.
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Fresh and light – It’s rich without feeling heavy, thanks to the lemon juice and fresh herbs.
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Special but simple – Perfect for a weeknight, but elegant enough for guests or date night.
Ingredients You’ll Need
Here’s what makes this scampi sing:
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Angel hair pasta – Light and delicate, perfect for the thin sauce.
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Jumbo shrimp – Already peeled and cleaned saves you a ton of time.
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Diver scallops – Sweet and buttery; bay scallops work too if that’s what you have.
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Garlic and butter – The base of any good scampi sauce.
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White wine and lemon juice – Bright, zesty, and perfect for deglazing the pan.
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Fresh herbs – Parsley for freshness, and basil for a little sweet, herby note.
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Kosher salt and black pepper – Keep it simple; the seafood is the star.
If you can’t find jumbo shrimp or diver scallops, smaller versions will still taste amazing — just be mindful of the cooking time, as smaller seafood cooks even faster.
My Go-To Method for Perfect Scampi
1. Cook the Pasta
Start your pasta first — angel hair cooks in just a few minutes, so it’ll be ready by the time the seafood and sauce are done. Make sure the pasta water is salty; it’s the only time you get to season the pasta itself.
2. Sear the Shrimp
Pat the shrimp dry and season them well. A hot pan is key here — it gives the shrimp a quick sear without overcooking. Cook just until they turn pink, flip, and add the garlic for that irresistible aroma.
3. Sear the Scallops
Scallops can be intimidating, but here’s my trick: don’t touch them until they’re ready. Place them in the pan and wait until you see the edges start to turn golden and crisp. That’s when you flip. That crust is what makes scallops taste like they came from a high-end restaurant.
4. Make the Sauce
Deglaze the pan with a splash of white wine, scraping up all those browned bits. Add the lemon juice and let it reduce a little before swirling in a couple of pats of butter. This is where the magic happens — the sauce turns silky and rich.
5. Bring It All Together
Toss the pasta right into the pan, letting it soak up the sauce. Then fold the shrimp, scallops, and fresh herbs back in. Finish with lemon zest and maybe a sprinkle of Parmesan or a pinch of red pepper flakes if you like a little heat.
Tips for Success
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Pat the seafood dry – Moisture keeps it from searing properly.
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Preheat the pan – A hot pan means a better crust and less sticking.
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Cook in batches if needed – Don’t crowd the pan; it drops the temperature and steams the seafood instead of searing it.
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Save some pasta water – It’s the secret to loosening up the sauce if it feels too thick.
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Finish with lemon zest – It adds brightness and makes the dish taste even fresher.
What to Serve with Shrimp and Scallop Scampi
This dish is a star on its own, but it loves good company:
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Garlic bread or rosemary focaccia – Perfect for soaking up the extra sauce.
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A crisp green salad – Keeps the meal fresh and balanced.
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A glass of dry white wine – Pinot Grigio or Sauvignon Blanc pairs beautifully and complements the sauce.
Storing and Reheating
This is one of those dishes that’s best eaten fresh, but you can save the pasta for up to 3 days in an airtight container. To reheat:
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Warm the pasta in short 30-second bursts in the microwave.
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Make a quick batch of shrimp or scallops fresh to top it, because reheated seafood tends to turn rubbery.
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Add a squeeze of lemon before serving to brighten the flavors.
Shrimp and Scallop Scampi with Angel Hair Pasta
Bring the flavors of the coast to your table with this shrimp and scallop scampi.
Ingredients
- Kosher salt, for pasta water and seasoning
- 1 lb angel hair pasta
- 12 jumbo shrimp, peeled and deveined
- 12 large sea scallops, foot muscle removed
- Freshly ground black pepper
- 3 ½ tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice, plus extra lemon wedges for serving
- ½ cup dry white wine
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions until just al dente. Drain and set aside.
- While the pasta cooks, pat the shrimp and scallops dry, then season them with salt and pepper. Heat a large skillet over medium-high heat and melt 1 ½ tablespoons of butter.
- Add the shrimp and sear until golden on one side, about 3 minutes. Flip, stir in half of the minced garlic, and cook just until the shrimp are opaque but tender, another 1–2 minutes. Remove the shrimp to a plate and set aside.
- In the same skillet, add the scallops and sear until a golden crust forms, about 3 minutes. Flip, stir in the remaining garlic, and cook for another 1–2 minutes.
- Pour in the lemon juice and white wine, scraping up any browned bits from the bottom of the pan. Let the mixture simmer until reduced by half, about 3 minutes.
- Return the shrimp to the skillet, add the torn basil and remaining butter, and toss gently until the seafood is coated and warmed through. Taste and adjust seasoning with salt and pepper.
- Add the drained pasta to a large serving bowl and pour the seafood and sauce over the top. Toss gently, garnish with fresh parsley and lemon wedges, and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 425Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 106mgSodium 731mgCarbohydrates 51gFiber 3gSugar 2gProtein 23g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Shrimp and Scallop Scampi with Angel Hair Pasta is everything I love about simple, flavorful cooking. It’s light enough for summer but cozy enough for a cold evening, and it never fails to impress. Whether you’re cooking for your family, entertaining friends, or just treating yourself, this recipe makes any night feel like a special occasion.
