Copycat Olive Garden Shrimp Scampi Recipe

Ingredients

• 1 tablespoon kosher salt
• 8 ounces angel hair pasta
• 2 tablespoons olive oil
• 1 pound shrimp (21-25 count), peeled and deveined
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 2 small shallots, minced
• 1/2 cup dry white wine
• 1/2 pound asparagus, cut into 2-inch pieces
• 2 Roma tomatoes, deseeded and diced
• 3 tablespoons minced fresh parsley
• 1 teaspoon Italian seasoning
• Juice of 1 lemon
• Salt, to taste
• Pepper, to taste

Instructions

1. 1

   Fill a large pot with water and let it boil over high heat. Once boiling, add the kosher salt.

2. 2

   Add the angel hair pasta and cook for 3 minutes or until al dente.

3. 3

   While the pasta is cooking, in a large non-stick saute pan, heat the olive oil over medium-high heat.

4. 4

   Add the shrimp to the pan.

5. 5

   Cook the shrimp, tossing occasionally, until both sides are pink and just opaque, about 2 minutes.

6. 6

   Transfer the shrimp to a bowl and set aside.

7. 7

   Once the pasta is done cooking, drain it and set it aside.

8. 8

   With the pan still over medium-high heat, add the butter to the saute pan. Cook the butter until it melts into a foamy, light brown puddle.

9. 9

   Add the garlic and shallots to the pan.

10. 10

    Cook the garlic and shallots, stirring occasionally, for 2 minutes or until translucent.

11. 11

    Stir in the white wine.

12. 12

    Let the sauce reduce for 2 minutes.

13. 13

    Add the asparagus and cook for 2 minutes or until tender-crisp.

14. 14

    Add the shrimp, tomatoes, parsley, Italian seasoning, and lemon juice. Stir to combine.

15. 15

    Season to taste with salt and pepper.

16. 16

    Add the cooked pasta and toss to combine.

17. 17

    Serve with grated Parmesan if desired.