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 like cooking with shrimp, try my Coconut Shrimp Curry and Lemon Herb Grilled Shrimp as well!
Seafood Pasta Features
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.
Shrimp Pasta Ingredients
- Large Shrimp - use large peeled and deveined shrimp. You can serve it tail on, like I did or remove the tails.
- Angel Hair Pasta - long thin strands of pasta that are a classic pairing with shrimp.
- White Wine - along with the butter, serves as the base of the sauce. You can substitute for vegetable stock if you'd prefer.
- Aromatics - adding both shallots and garlic cloves adds wonderful allium flavor.
- Lemon Juice - freshly squeezed lemon juice punches up the flavor and cuts the otherwise rich sauce with a hit of citrus.
- Fat - you'll use both butter and extra virgin olive oil to cook the shrimp and make the rich sauce.
- Seasonings - use 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.
If you try this shrimp seafood pasta recipe, let me know! Connect on Instagram and share your photos or leave a star rating below.
Seafood Pasta Recipe
This delicious shrimp seafood pasta with white wine is an absolutely fantastic meal that's ready in 30 minutes!
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Servings: 4 servings
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 - chopped parsley and lemon wedges for serving
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 sauté 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.
Video
Notes
Storage - This recipe is best served fresh, as the angel hair pasta can tend to get a bit clumpy when saved. Leftover pasta 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.
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.
Nutrition
Serving: 1g | Calories: 386kcal | Carbohydrates: 27g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 255mg | Sodium: 1660mg | Fiber: 2g | Sugar: 3g
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