Best 8 Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray Recipes

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**Savory Shrimp Scampi and Angel Hair Pasta: A Delightful Culinary Journey**

Prepare to tantalize your taste buds with a delectable culinary creation – Baby Shrimp Scampi and Angel Hair Pasta, a symphony of flavors brought to you by the renowned chef Rachael Ray. This dish is not just a meal; it's an experience that will transport you to a realm of gastronomic bliss. Dive into a world of succulent baby shrimp, sautéed in a luscious scampi sauce bursting with garlic, lemon, white wine, and herbs. The tender angel hair pasta serves as a perfect canvas for this flavorful scampi, soaking up every drop of the savory sauce. Get ready to embark on a culinary adventure as we delve into the tantalizing details of this extraordinary dish. This recipe also offers variations for those who prefer a spicier or vegetarian version, ensuring that everyone can savor this culinary masterpiece.

Let's cook with our recipes!

BABY SHRIMP SCAMPI AND ANGEL HAIR PASTA (RACHAEL RAY)



Baby Shrimp Scampi and Angel Hair Pasta (Rachael Ray) image

Ok...how about dinner in like...15 minutes. Don't forget the bag of salad (ya just gotta eat green things!) Now for my notes on this one -- I didn't have a microplane at the time so instead of the zest, I just squeezed juice from a fresh lemon. I didn't have white wine either, but I did have some sherry and that came out ok too! By the way, here's a rule of thumb when adding wines to food -- if you wouldn't drink it out of a glass, don't put it in your food! Finally, I added about a teaspoon of finely chopped garlic cuz Emeril says it's good for ya. Deeeeeeeeeeee-lish!!!

Provided by Adrienne in Reister

Categories     < 15 Mins

Time 12m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zest of
1/3 lb baby shrimp, 300 count
1/4 cup dry vermouth or 1/4 cup white wine, eyeball it
1/2 cup grape tomatoes
1/3 lb angel hair pasta, cooked to al dente
salt and pepper
2 tablespoons chopped fresh chives

Steps:

  • Get your pasta water going.
  • Start the scampi sauce when you drop your pasta into boiling water to cook.
  • Heat a large skillet over medium high heat.
  • Add extra-virgin olive oil and melt the
  • butter into it.
  • Add shallots and cook a minute or 2, stirring constantly.
  • Add lemon zest and shrimp and heat shrimp through, another minute or two.
  • Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
  • Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp.
  • Season liberally with salt and pepper and serve with chives to garnish.

Nutrition Facts : Calories 592, Fat 27.1, SaturatedFat 9.6, Cholesterol 177.7, Sodium 259.6, Carbohydrate 59.9, Fiber 2.9, Sugar 1.4, Protein 26.4

SUPER SCAMPI



Super Scampi image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
6 anchovies
6 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
2 stems oregano, leaves stripped and finely chopped
A generous handful flat-leaf parsley, finely chopped
1 cup dry white wine
3 tablespoons butter, cut into small pieces
1 quart chicken stock
2 cups water
2 1/2 pounds large shrimp, peeled and deveined
1 pound linguini
1 lemon
1 cup basil leaves, about 20, torn
Salt and freshly ground black pepper
Crusty bread, torn into pieces

Steps:

  • Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.

GREEK STYLE SHRIMP SCAMPI AND LINGUINI



Greek Style Shrimp Scampi and Linguini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

1 pound linguini
Salt
1 pound medium to large shrimp deveined and peeled, tails removed
Pepper
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine, eyeball it
1/2 cup chopped flat-leaf parsley
1 cup feta cheese crumbles

Steps:

  • Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
  • Season the shrimp with salt and pepper.
  • While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.

CAESAR'S SCAMPI



Caesar's Scampi image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, eyeball it
1 teaspoon anchovy paste
8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
1 lemon, zested and juiced
2 large cloves garlic, chopped or grated
Freshly ground black pepper
1 tablespoon Worcestershire sauce
2 hard boiled eggs, finely chopped

Steps:

  • Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.

GINA'S SHRIMP SCAMPI WITH ANGEL HAIR PASTA



Gina's Shrimp Scampi with Angel Hair Pasta image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 lemon, juiced, plus 1/2 lemon, zested
1/2 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley leaves

Steps:

  • Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
  • Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
  • Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

SHRIMP SCAMPI



Shrimp Scampi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced or pressed
1/2 medium onion, finely diced
1 pound peeled and deveined large shrimp (16/20 count)
2 lemons, halved
1/2 cup white wine
4 dashes hot sauce (I used tabasco), or more to taste
Salt and freshly ground black pepper
8 ounces angel hair pasta
1/2 cup grated Parmesan
Minced fresh parsley, for topping

Steps:

  • Boil water for the pasta and have it ready.
  • Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
  • Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
  • Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.

SHRIMP SCAMPI WITH ANGEL HAIR PASTA



Shrimp Scampi with Angel Hair Pasta image

This is always a hit. The best part is how fast you can whip it up! You could just buy roasted tomatoes in a jar, but I think roasting them yourself gives the dish a very fresh, deep flavor.

Provided by Jen

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

cooking spray
¾ pound Roma (plum) tomatoes, halved lengthwise
1 (16 ounce) package angel hair pasta
2 teaspoons olive oil, or more to taste
salt and ground pepper to taste
1 pound butter, cut into cubes
3 tablespoons grated red onion
6 cloves garlic, or more to taste, minced
3 tablespoons minced fresh basil, divided
2 pounds shrimp, peeled and deveined
10 fresh mushrooms, quartered
2 teaspoons garlic powder
¼ cup lemon juice
⅓ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  • Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
  • Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
  • Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
  • Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
  • Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.

Nutrition Facts : Calories 935.6 calories, Carbohydrate 47.9 g, Cholesterol 397 mg, Fat 67.8 g, Fiber 4 g, Protein 37 g, SaturatedFat 40.2 g, Sodium 954 mg, Sugar 4.1 g

BABY SHRIMP SCAMPI WITH ANGEL HAIR PASTA



Baby Shrimp Scampi With Angel Hair Pasta image

This is a Rachael Ray recipe that I thought looked so good - I haven't made it yet but wanted to put it here before I forgot about it :)

Provided by jovigirl

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zested
1/3 lb baby shrimp, 300 count
1/4 cup dry vermouth or 1/4 cup white wine
1/2 cup grape tomatoes
1/3 lb angel hair pasta, cooked to al dente
salt and pepper
2 tablespoons chopped or snipped fresh chives

Steps:

  • Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
  • Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it.
  • Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two.
  • Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
  • Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

Nutrition Facts : Calories 319.4, Fat 13.8, SaturatedFat 4.8, Cholesterol 94.9, Sodium 413.1, Carbohydrate 32.2, Fiber 1.9, Sugar 2, Protein 14.1

Tips:

  • Use fresh or frozen shrimp for the best flavor and texture.
  • If using frozen shrimp, thaw them completely before cooking.
  • Clean the shrimp by removing the shells and deveining them.
  • Use a large skillet or saucepan to cook the shrimp scampi so that the shrimp have plenty of room to cook evenly.
  • Do not overcrowd the pan, or the shrimp will not cook properly.
  • Cook the shrimp scampi over medium heat so that the shrimp do not overcook and become tough.
  • Stir the shrimp scampi frequently to prevent the shrimp from sticking to the pan.
  • Once the shrimp are cooked through, remove them from the pan and set them aside.
  • Add the angel hair pasta to the pan and cook according to the package directions.
  • Once the pasta is cooked, drain it and add it to the pan with the shrimp scampi.
  • Toss the shrimp scampi and pasta together until they are well combined.
  • Serve the shrimp scampi and angel hair pasta immediately, garnished with fresh parsley or basil.

Conclusion:

Baby Shrimp Scampi and Angel Hair Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful scampi sauce and tossed with angel hair pasta. This dish is sure to be a hit with the whole family.

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