Garlic Shrimp Scampi with Mushrooms

Garlic Shrimp Scampi with Mushrooms
  • 1 (16 ounce) package angel hair pasta
  • 1/2 cup butter
  • 3 white mushrooms, sliced
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped scallions
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 (10 ounce) can stewed tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1 pound large shrimp, peeled and deveined
  • 2 ounces all-purpose flour
  • 1/2 lemon (optional)
  • 1 pinch salt and ground black pepper to taste


  1. 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.
  2. Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
  3. Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.

05/14/2018
Garlic Shrimp Scampi with Mushrooms, recipe PT15M PT1H 5 455 calories

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