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.
I made this tonight for my wife and we loved it. I made it just as it said in the recipe. We are already talking about the different things we can do with it. Thanks for the recipe. It’s a Keeper for sure
Read More I made this tonight for my wife and we loved it. I made it just as it said in the recipe. We are already talking about the different things we can do with it. Thanks for the recipe. It’s a Keeper for sure
Very tasty and easy to prepare. Although, I did add an extra half lemon, No changes really necessary! Family devoured it! Will make regularly!
2 oz dry pasta = 1 cup cooked. Recipe should say "4 oz of pasta", which is 2 cups cooked.
Other than adjusting the serving size of the recipe and using chardonnay instead of white cooking wine I made this recipe as written. The results were delicious. Thanks for sharing.
2 oz is 2 cups Angel air pasta. You either buy that size or weigh it. If u get 4 oz in the box cut in half and use the extra to make this again
Very good and fairly easy to make, The only negative I have is just how much, uncooked spaghetti is 2 cups?
I will definitely make this again ! I did not use white wine as I do not keep wine in my home, It did not need the wine to be delicious!
Omg this was amazing and super simple. We are not big pasta eaters by any means but I will def make it again! Did double the sauce as someone mentioned and went heavy on the garlic. Used half the red pepper flakes and it was perfect!
I’m fond of shrimp scampi and this turned out great! My wife isn’t a fan of angel hair pasta, so I always use rotini for scampi. It holds the oil and spices well. The addition of the cheese and bread crumbs gave the dish a nice boost in flavor and texture. I baked it in a loaf pan briefly then finished with a quick broil. Fantastic recipe!
Forgot to include the red pepper flakes before the broiling stage, but worked out to add them after. Paired with Chateau St Michelle Chardonnay on advice of a good wine advisor. My daughter loved it!
My husband was crazy about this ! Will add a bit more liquid next time. And there will definitely be a next time! Love the topping of cheese and cumbs. I will be making this for company in a couple of weeks. Great recipe!
So easy to make and tastes great! I put in a little more pasta than it called for. Easily a keeper for my family.
I was very unhappy with this recipe. I deleted it from my library and will look for a new one. Flavor was not what I expected.
This recipe is good but I feel it’s too much bread crumbs and Parmesan and not enough liquid, learned the hard way to cut the bread crumbs and Parmesan in half and double the sauce.
So simple! I forgot a lemon at the store and had to use bottle lemon juice. It was so delicious!!!
I followed the instructions and found it quite dry. The bread crumbs soaked up all the liquid. Perhaps the topping should just be sprinkled and not mixed in. Even then, it needs a lot more liquid.
Cut the red pepper flakes in half (1/2 teas. not 1) Needed more sauce. Double the wine, butter and lemon juice.
I make Shrimp Scampi often and this is the best recipe I have made.
This was delicious. I omitted the white wine, and used a little bit of chicken stock in place. Worth making again!
I made it but instead of adding the bread crumbs and roasting to coat the top I stopped at adding the shrimp scampy with the pasta and adding the cheese and eat It that way which was great.
I’ll definitely make this again!! I used tail-on shrimp, and that was a mistake, but the flavor was fantastic. I used a half box of angel hair pasta since I didn’t know what 2 cups would be: I just multiplied the pasta serving size by 4 (the number of people this recipe said it serves), and that turned out to be approx half a pound of pasta. Worked out really well. i also made the skillet part up to taking it off the heat, then made the pasta since I heard a chef say once that sauce can wait, but pasta cannot :)
Very tasty & yes, we will make it again. After reading other reviews I changed the following: 5 oz. of angel hair pasta worked for us; to lower fat a bit I used 6 Tbsp. butter divided in 2 parts; I cut bread crumbs and Parmesan to 1/2 cup each; and we used about 1/4 tsp red pepper flakes. We also used drinking white wine. Everything else was great!
So delicious! I used chardonnay instead of cooking wine, cilantro instead of parsley, and corn flakes crumbs instead of bread crumbs, because that's what I had. I'd do it the same way next time!
Really very good. I forget the cheese had a divided use but I'll remember next time. Very nice, light, lemony flavor.
I thought it was outstanding. I used panko instead of bread crumbs cuz I has it on hand and I used thin spaghetti instead of angel hair cuz I had it as well. Great recipe, thank you!
A little too much bread crumbs and cheese. If I were to make it again, I’d probably cut those both in half.
The whole family absolutely loved it! We used panko bread crumbs and it got nice and crunchy under the broiler. Will probably cut down the amount of red pepper flakes next time -- maybe half. Was a bit too spicy for us. Other than that -- delicious!
My husband loves shrimp, but not angel hair pasta, so I made this with rigatoni. It came out perfect! He raved about it. Will make it again.
I made this dish and it was easy. My only concern is that is was dry on the 2nd day. The flavor is spot on.
No changes and will definitely make it again. My husband said it was his new favorite!
While my husband has been recovering from shoulder surgery, it’s been my time to do the cooking. This was my most adventuresome attempt, and it turned out great, even though I let the topping burn a little under the broiler. Even without the yummy shrimp, the pasta would have been great. I followed the recipe exactly.
Super easy dinner to make!!! A great weeknight quick meal. I was able to make it in about 25 minutes.. I think next time I will add bacon because bacon makes so many things better. 100% will be making this again!
We loved this. 2 cups dry pasta was a little tricky. We used half of the 16 oz box and it was more than enough.
Family loved it. I personally just think I like store bought shrimp scampi better. I have tried making it from several different recipes & this seems to be the one thing that I can’t make better. I also used zoodles instead of spaghetti.
This was the second time I made!! Scrumptious. The only changes were no salt in the boiling pasta and use of Smart Balance as my butter.
This was delicious. We read some of the reviews and took the advice of adding more sauce. We doubled the garlic, added 50% more wine and butter and left the lemon juice the same. We also added a touch of creole seasoning. Our 4 year old loves shrimp and ate an adult sized portion without much fuss. Thanks for a great recipe and great tips.
My husband and I really enjoyed this dish, but have discussed changes we would make the next time - and there will be a next time!
This was wonderful!! The sauce made the pasta just melt in your mouth! I’m going to serve it the next time I have dinner guests.
Use de tailed shrimp. Used 1 teaspoon salt free creole seasoning. Did not use the second ¼ cup of butter to cut down on fat but recipe ended up too dry.
I have made this recipe twice and have now turned my younger brother onto it as well. Now he’s asked for the recipe. It’s easy to make but seems fancy at the same time. Very enjoyable.
I doubled the sauce portion to make it a little more liquid like. It tasted awesome !
Really great! I made this as written and it turned out delicious. Definitely not health food though. We will for sure make this again.
If I made it again I would cut bread crumbs topping in half or skip altogether.
I did not care at all for the bread crumbs. Fortunately I had made too mush pasta so I picked the shrimp out and added it to the extra pasta along with a bit of olive oil and more butter some garlic powder and more parsley. It was okay. Won't do it again however.
The sauce and shrimp were perfect with out the bread crumbs on top. I poured the sauce and shrimp over the angel hair and it was perfect!!
So good! Love the little dash of red pepper spike to it! Be careful to NOT over broil! I should have lowered my oven rack because I burnt a little bit of the bread crumb mixture; but scraped it off and no one knew! It’s a hit with this family!
This was a great recipe. I had to make a couple substitutions because my husband needs to eat low-carb, used cauliflower pasta and almond flour in place of bread crumbs, otherwise followed the recipe as written. Was very good, will make again.
Great flavors. Broil less, top too crispy. Both of us had seconds although we only make half the recipe. Use less pasta.
This was very good. My guy is not always crazy about shrimp but like this, including seconds. I made big goof and put all cheese in with bread crumbs and pats of butter on top. Still excellent.
This was very good, but I found it somewhat dry. Next time I will increase the amount of sauce and add more accordingly to my taste. Very flavorful, hubby loved it!
I found this to be a little dry but good flavor. Next time I will double the sauce, remove the cooked shrimp and reduce the sauce to thicken a bit. Then add the shrimp back in AFTER tossing the pasta with the sauce. Also used Panko instead of seasoned crumbs. Also, I’ll put the whole thing into a broiler proof dish before sprinkling on topping.
Doubled the recipe. Had to add 3xs the liquid and butter and came out excellent. The whole family loved it.
We thought this was a very good dish. I did adapt it to be gli Utensils free. I used GF pasta. We also doubled the sauce so the leftovers wouldn’t be too dry.
It was my wife birthday and I made Parmesan-crusted shrimp for her.Well let me tell you I am the new hero in my house. I have you to thank for it. keep them coming.
Absolutely delish! Added some broccoli and juice of 2 lemons for a one skillet meal. Will definitely make this again.
Great recipe!!! I used chicken stock instead of white cooking wine and it was delicious. I will definitely make this again.
Delicious, lots of flavor! Only change was to reduce the red pepper flakes by half. Best to put in a shallow oven proof dish under broiler to spread out the topping. Watch it closely, it browns quickly! Look forward to making again.
Too salty. Delicious without the last step of cheese and breadcrumbs. Don’t need it.
Very easy & great flavor. I only used 1/2 of crushed red pepper but still had just the right amount of kick.
Really enjoyed this. I had 8 big eaters, so made this for 10. Mixed messages in these reviews re how to measure the dry pasta, so I just went with a 16 oz package (per the package, it's 8 servings, but it worked). Doubled everything except sauce, which I increased. I used sauvignon blanc wine. I have a nice big broiler pan and put the entire batch in that when it was set to go, leaving lots of room to top with the bread crumb mixture. Rave reviews!
This is a great one-dish dinner for the entire family. The recipe as written is mild in flavor. The addition of pepper flakes helps and adding a bit more garlic wouldn't hurt.
This was delicious and even great as leftovers. The red peppers give it quite a kick so if you don’t want it to be spicy skip the peppers.
Absolutely delicious, so much so I’ve made it twice. My husband especially loves it.
I love shrimp scampi I love angel hair and parm cheese But I would have rather just mixed it all together on top of stove - I found the "baking" dries out the angel hair to much with the broiler on the crumbs and cheese . It tasted good but too dry
Absolutely delicious! The only thing I would change is the amount of breadcrumbs, as you can see in the picture it is quite alot - I would only use half.
absolutely amazing! the mis of the bread crumbs and the wine sauce was the perfect mix. family loved it, asked when I am making again!
It was good. I'll make this again and again. Next time I will remember to add the parmesan to the noodles, instead of the top because I forgot, and I will lower the oven rack so that I don't burn the top.
I cheated, I used frozen, cooked shrimp. It was very tasty but a little dry. I’m not sure why. I love Scampi and it was good not to have it swimming in butter. The lemon and red pepper gave it a great kick. My husband really liked it too.
