Garlic Shrimp Scampi with Mushrooms recipe

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1 (16 ounce) package angel hair pasta
½ cup butter
3 white mushrooms, sliced
¼ cup finely chopped onion
¼ cup chopped scallions
2 cloves garlic, minced
½ cup dry white wine
½ cup chicken broth
½ (10 ounce) can stewed tomatoes
2 tablespoons chopped fresh parsley
1 pound large shrimp, peeled and deveined
2 ounces all-purpose flour
½ lemon
1 pinch salt and ground black pepper to taste

Nutrition Info

472.9 calories
carbohydrate: 52.2 g
cholesterol: 155.7 mg
fat: 18.2 g
fiber: 3.5 g
protein: 22.2 g
saturatedFat: 9.9 g
servingSize: -
sodium: 476.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

6 servings

Recipe Note

This dish is easy to make and quick. The more garlic the better! I make this recipe at least once a week. Serve with garlic bread and a salad for a complete meal.

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