Shrimp Scampi with Angel Hair Pasta

This is a very rich and mouthwatering dish but not one if you are watching your waistline.

The ingredients and recipe may seem intimidating but it’s not hard to make. I added spicy Italian sausage. And what’s not to love about this recipe! You get to “cook with wine” and this may mean holding a spoon in one hand and a wine glass in the other. ;-) There’s nothing wrong with enjoying a glass of wine while you cook. I love wine in certain dishes that I make. Water and stock work fine most of the time, but some recipes just wouldn’t be the same without the wine.




1 ½ lbs. shrimp, peeled and deveined
1 lb. sweet Italian sausage, sliced
1 lb. angel hair pasta
2 roma tomatoes, diced
½ tsp. black pepper, ground
6 garlic cloves, minced
2 medium shallots, diced
1 – 16oz heavy cream
1 cup white wine (chardonnay is my preference. Will explain why below)
3 tbsp. olive oil
a sprig of fresh basil
1/2 cup Parmesan cheese, finely grated
1 tsp. parsley

For the shrimp

¾ cup milk
¼ cup Parmesan cheese, finely grated
¼ cup all-purpose flour
¼ tsp. salt
½ tsp. black pepper, freshly grounded
¼ tsp. cayenne pepper



For the shrimp:

• Soak the shrimp in milk
• Combine the dry ingredients - flour, parmesan cheese, salt, pepper, and cayenne pepper.
• Coat the shrimp with the cheese mixture.
• Heat 2 tablespoons of olive oil in a large saucepan and turn to medium high heat. Fry shrimp for about 2 minutes per side or until shrimp is golden brown.
• Add oil as needed. Pat the shrimp with a paper towel, cover and set aside.

For the Sauce

• Don't worry about the flour mixture that falls off the shrimp – this will add flavor and consistency to the sauce
• Add the remaining oil and sauté garlic and onion, stir for a few minutes, then turn the heat to medium low.
• Add wine, turn the heat to low and let it reduce to a sauce (approximately 10 minutes)

Note: I use chardonnay because the buttery, rich flavor in Chardonnay enhances the richness and creamy character of a cream sauce.

• Add the heavy cream, and bring it to a boil, turn heat to low and simmer for 10 more minutes.  
• Add salt and freshly ground black pepper to taste
• This time, add the basil, diced tomato, and the remaining Parmesan cheese. Stir then add the spicy and cheesy shrimp, and remove the pan from heat or when the sauce has its thick consistency.

• In a separate pot, bring water to a boil. Add angel hair pasta and cook it al dente.
• Now, take a ball of the pasta, plate it, put the shrimp on top and garnish with a little basil or parsley.