Shrimp Scampi Angel Hair  Back to Recipes

A lemony and buttery pasta scampi + Ecco Domani Pinot Grigio is a match made for a Pasta Bar party. Serves 8.

  • ¼ cup butter
  • ¼ cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • 1 cup Ecco Domani Pinot Grigio
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon red pepper flakes
  • 3 ½ pounds medium shrimp, shelled and cleaned
  • 2/3 cup fresh parsley, chopped
  • juice of 1 lemon
  • 2 lemons, seeded and thinly sliced into pinwheels
  • 16 ounces angel hair pasta



Cook angel hair pasta according to package instructions. Drain and set aside. 
In a large and deep skillet, heat oil and butter over medium heat. Add garlic and lightly brown. Add salt, black pepper and red pepper flakes. Stir. Add Ecco Domani Pinot Grigio and lemon pinwheels. Bring to a simmer and cook until wine has reduced by half. Add shrimp and cook until just turn pink and tails curl. Time will depend on size of your shrimp. Remove pan from heat.
Put angel hair pasta in large serving bowl and pour skillet scampi mixture over pasta. Add lemon juice and parsley. Toss the pasta and scampi until well-combined. (Garnish with Parmesan cheese if desired). Serve with the rest of the Ecco Domani Pinot Grigio for Pasta Month!

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