• Shrimp Scampi with Angel Hair Pasta

    3 votes
    Shrimp Scampi with Angel Hair Pasta
    Prep: 10 min Cook: 15 min Servings: 4
    by Patricia Stagich
    382 recipes
    This is a spin off of the Cheesecake Factory's recipe!


    • 1 lb. Extra-Large shrimp, peeled and deveined
    • 1 cup milk
    • 1/2 cup all-purpose flour
    • 1/2 cup Parmesan cheese
    • 1/4 tsp. salt
    • 1/2 tsp. pepper
    • 1/4 tsp. cayenne pepper
    • 2-6 Tbsp. extra virgin olive oil
    • 1 large plum tomato, diced
    • 8-10 whole garlic cloves, peeled
    • 3/4 cup heavy cream
    • 1 cup dry white wine
    • 1/2 large lemon, juiced
    • 1/4 cup shredded fresh basil
    • Angel Hair pasta


    1. Soak shrimp in milk for 15 minutes. Heat 2 Tbsp olive oil in a large saucepan over medium high heat.
    2. Combine flour, parmesan cheese, salt, pepper and cayenne in a medium bowl. Dredge the shrimp until well coated. Fry shrimp, along with the whole garlic in oil until shrimp are golden brown, about 2 minutes on each side. Add more oil if necessary.
    3. Remove cooked shrimp and set aside.
    4. Leave garlic in pan, stirring frequently to avoid burning. Add wine, and lemon juice to the garlic in the pan and bring to a boil. Let wine reduce by half. Add cream and bring back to a boil, lower heat and reduce by half again. Add basil and tomatoes. Cook for a few minutes to slightly soften tomatoes. Remove from heat. Sauce will thicken upon standing. Serve sauce over pasta and place shrimp on top.

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    • Laura Rose
      I make this all the time. I ♡ it. I cut up the breaded shrimp so there more in every bite and my friends like more seasoning to there food so they add pepper. I also use some of sauce if there left overs for dipping my bread. It a wondrful fancey meal!! Thank you for this great recipe.


      • ShaleeDP
        This i will try soon. I always save pasta and other ingredients for pasta recipes. i like shrimp too!
        • Patricia Stagich
          Patricia Stagich
          Thank you Shalina! Let me know!
        • John Spottiswood
          John Spottiswood
          This looks great Patricia! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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