Instructions Bring a large pot of salted water to a boil, add the angel hair pasta, and cook until al dente according to packaging manufacturing instructions. Add the unsalted butter to a large ...

You might think that shrimp scampi is always served with pasta, but that’s not the case. In fact, the dish can be enjoyed as an appetizer or light dinner when served with a nice hunk of bread.

This low-carb twist on shrimp scampi swaps pasta for zucchini noodles and adds bright pesto for a burst of flavor. It’s quick, easy, and perfect for weeknight meals.

Pour in the wine, reduce the heat to low, then cover and cook until the shrimp turn pink, which should take about 6 minutes. Stir in the lemon juice and serve the shrimp over the pasta.

If you love pasta like I do, and you also like shrimp, you're going to flip over this tasty shrimp scampi linguine recipe. Jumbo shrimp sauteed with garlic and lemon juice are tossed with linguine ...

Another thing that took me by surprise about Martha’s shrimp scampi is that she calls for two finely grated onions. I rarely see onions used in shrimp scampi recipes—let alone two whole onions ...

Back in 2007, New York Times food reporter Melissa Clark demonstrated her classic shrimp scampi recipe, which she noted “can” be served with pasta.

That garlicky, buttery, winy sauce, so easy to pour over plump, pink shrimp, whether eaten with pasta or mopped up with a piece of crusty bread. Then there’s the heavenly aroma.

Back in 2007, New York Times food reporter Melissa Clark demonstrated her classic shrimp scampi recipe, which she noted “can” be served with pasta.