This Parmesan-crusted shrimp scampi with pasta takes your basic shrimp scampi to the next level! This dish has everything you love about scampi and more.
Ingredients
- angel hair pasta: 2 cups
- butter: 0.5 cup (divided)
- garlic: 4 clove (minced)
- uncooked medium shrimp: 1 pound (peeled and deveined)
- white cooking wine: 0.5 cup
- lemon: 1 piece (juiced)
- red pepper flakes: 1 tsp
- seasoned bread crumbs: 0.75 cup
- freshly grated Parmesan cheese: 0.75 cup (divided)
- fresh parsley: 2 Tbsp (finely chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
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Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
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Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
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Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.
