This fantastic seafood pasta recipe with white wine and lemon hits all the right flavor notes! It balances tender shrimp with a lovely buttery sauce and tasty angel hair pasta.
This recipe is very similar to shrimp scampi, only served with pasta for a filling and comforting meal.
If you are a seafood lover, you've got to try this dish! It comes together quickly making it an easy weeknight meal, but it's fancy enough for date night.
The white wine pasta sauce pairs perfectly with the shrimp.
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Ingredients
Here are the simple ingredients you'll need to make this pasta dish.
- Large Shrimp
- Angel Hair Pasta
- White Wine
- Shallots
- Garlic Cloves
- Lemon Juice
- Butter
- Extra Virgin Olive Oil
- Sea Salt or Kosher Salt
- Ground Black Pepper
- Paprika
- Crushed Red Pepper Flakes
Optional for topping - chopped fresh parsley, lemon zest, lemon slices, shredded parmesan cheese
See the recipe card for quantities.
Instructions
Mix the spices in a small bowl.
Start heating a large pot of very salty water over high heat. Heat the olive oil in a large frying pan or skillet or pot over medium heat.
Once the oil is hot, add the shrimp, and toss to coat the shrimp in the oil.
Sprinkle the shrimp with half the salt, black pepper, paprika, and red pepper flakes.
Cook the shrimp for 3 to 4 minutes, stirring occasionally till they are pink and cooked through.
Remove the shrimp from the pot and set aside for later.
Place the same skillet back on the stovetop and increase to medium-high heat. Add the butter and allow it to melt.
Once bubbling, add the shallots and allow them to saute for 3 minutes. Add the garlic and the remaining spices to the skillet. Stir continuously for 30 seconds.
Add the white wine to the skillet and bring to a gentle boil.
Reduce heat and allow the white wine sauce to simmer for 5 minutes.
Bring a large pot of water to a boil. Cook the angel hair pasta according to the package instructions.
Save ½ cup of the pasta water, then drain the pasta. Add the pasta water to the skillet and allow the sauce to simmer for an additional 2 to 3 minutes to reduce slightly.
Add the lemon juice and the shrimp to the skillet. Toss to coat the shrimp in the sauce.
Turn off the heat and add the cooked pasta. Toss to coat.
Serve the pasta immediately. Top with optional chopped fresh herbs and lemon wedges.
More Great Seafood Recipes
Check out all of our favorite seafood dishes or try some of these favorites!
Substitutions & Variations
Here are some optional changes and substitutions you can make to this recipe.
- Shrimp - you can use jumbo shrimp or small gulf shrimp to make this recipe as well, just adjust cooking times as needed.
- Other Seafood - feel free to mix in bay scallops or other types of seafood, like lump crab meat, with the shrimp.
- Spinach - if you'd like to add some greens, you can stir in a handful or two of baby spinach at the end of the cooking time.
Storage
This recipe is best served fresh, as the angel hair pasta can tend to get a bit clumpy when saved.
This dish will save for up to 3 days in the refrigerator though. I recommend reheating with a splash of water or white wine to help loosen the pasta noodles.
Tips for Making this Recipe
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Cooking Tips - Angel hair pasta and shrimp both cook incredibly quickly! Cook your pasta till just al dente (the lowest time listed on the box - likely 2-3 minutes). Keep an eye on the shrimp while it cooks - as soon as it turns pink and curls, you can remove it from the pan.
Specialty Ingredients - You can use any white wine you have on hand, but I recommend a dry white wine like a Sauvignon Blanc or Pinot Grigio.
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Seafood Pasta Recipe
This delicious shrimp seafood pasta with white wine is an absolutely fantastic meal that's ready in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 5 cloves garlic, thinly sliced
- ½ cup white wine
- 2 tablespoons lemon juice
- ½ pound angel hair pasta
- optional - 2 to 3 tablespoons chopped parsley, lemon wedges
Instructions
- Start heating a large pot of very salty water over high heat.
- Heat the olive oil in a large skillet or pot over medium heat.
- Once the oil is hot, add the shrimp, and toss to coat the shrimp in the oil. Sprinkle the shrimp with half the salt, black pepper, paprika, and red pepper flakes. Cook the shrimp for 3 to 4 minutes, stirring occasionally till they are pink and cooked through.
- Remove the shrimp from the pot and set aside for later.
- Place the same skillet back on the stovetop and increase heat to medium-high. Add the butter and allow it to melt. Once bubbling, add the shallots and allow them to saute for 3 minutes.
- Add the garlic and the remaining spices to the skillet. Stir continuously for 30 seconds.
- Add the white wine to the skillet and bring to a gentle boil. Reduce heat and allow to simmer for 5 minutes.
- Cook the angel hair pasta in the large pot of boiling water according to the package directions. Save ½ cup of the pasta cooking water, then drain the pasta.
- Add the pasta water to the skillet and allow the sauce to simmer for an additional 2 to 3 minutes to reduce slightly.
- Add the lemon juice and the shrimp to the skillet. Toss to coat the shrimp in the sauce. Turn off the heat and add the cooked angel hair pasta. Toss to coat.
- Serve the pasta immediately. Top with optional chopped fresh herbs and lemon wedges.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 255mgSodium: 1660mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 30g
