I have always loved Shrimp Scampi and wanted to recreate, at home, my favorite order from Nothing but Noodles! I always get the Shrimp Scampi and add napa cabbage, mushroom sand scallions. OH MY GOSH! I didn’t realize how easy it was to make at home and I’m pretty sure this is the best tasting thing I’ve ever made for dinner. The family loved it too. It felt fancy to make but was so easy. This is a great weeknight meal because it comes together fast and you can feed your people in a hurry. We love pasta in our house but I was in a rut of always making the same kind…so this was a great way to beak out of the norm!
INGREDIENTS:
1 box of Angel Hair Pasta
1 Napa Cabbage
1 Pack of Mushrooms
1 Bunch of Scallions
Shrimp (I got 2 packs of the full cooked deveined and tail off pack- but you can get the raw and cook up before making the sauce in same pan.)
1 Lemon (2 TB for sauce)
1/4 cup or less (I did 2 TB) White Wine. (I had moscato. I heard that if you don’t want to use wine you could use chicken broth or water.)
Olive Oil
Salt + Pepper
Garlic
DIRECTIONS:
1. In a sauté pan cooke the vegetables in olive oil. I put the lid on to help get them softened up quickly.
Once they are cooked how you like them, remove the veggies to another small dish to wait in the wings.
2. Put your water on to boil.
3. In your sauté pan, drizzle with olive oil and cook your shrimp. I did the pre fully cooked shrimp and just thawed them for a few minutes before putting in pan. (via a colander in the sink with running water on it.) But if you go with raw shrimp, you would just toss them straight in and cook them till they are a nice pink color.
I sprinkled the shrimp with garlic powder and salt.
4. Your pasta water should start boiling while the shrimp cooks… toss in your angel hair pasta. It only takes 4-5 minutes tops so keep an eye on it.
5. Once your shrimp is cooked, pour in the lemon juice and white wine. I would say you could do 1/4 cute of each… but I wasn’t sure how my kids would like it so I did half of that. So I did 2 TB lemon juice and 2 TB Moscato wine.
6. Your pasta should be ready and you can just use tongs to drop it into your main sauté pan. Add the vegetable mix and combine.
ENJOY!!
Serve with sliced lemon for those who want to add a little more! (like me. :)
You can add in whatever vegetables you want but give this combo a try! I think you’ll really love it.
To cut the napa cabbage… Slice in half…then slice down the middle again…then cut across into strips.
Cutting the scallions on an angle gets a yummy texture.
I didn’t use the full pack of mushrooms or the full bunch of scallions but next time I for sure will prep and throw them all in! I knew they would cook down a little but everyone loved them in the pasta so will make more next time.
I’m so excited with how this recipe turned out and that it really wasn’t too hard!
I’m always looking for a yummy recipe to add into our meal planning and this was a yummy alternative to regular buttered noodles or a red sauce!
I like to squeeze more lemon on my own serving. It was so fresh and delicious! I love the crunch of the vegetables with the pasta and salty shrimp.
Thanks for stopping by! I hope you feel inspired to try this recipe for your family!
If you make it and share on insta, tag us!! @athomewithnatalie
