No ImageChicken Scampi with Angel Hair Pasta

Did you make it? Rate it!

  1. Laura

    I am making this today…recipe does not call for parmesan cheese but I think (and hope ) it will be a good addition!

  2. Jill

    I didn’t have any white wine so I substituted chicken broth. I have never had any type of scampi before but I thought this was very good. I will definitely make it again.

    xxxxxyyyyy

  3. Tom

    any “Scampi” needs at least one r two anchovy fillets , mashed into the sauce

  4. Debra

    I will be taking this to a friend for a lunch…can this just be served room temperature ?

    • Emma Christensen

      Hi, Debra! Emma here, managing editor. This recipe is definitely at its best if you serve it just after making it. It tends to get a little dried out and gummy when served later. This said, I don’t think it would be awful, and I think it would probably be fine for a casual lunch! I’d recommend making it with spaghetti or a shaped pasta, like bowties or corkscrews, which hold up a little better at room temperature than angel hair. And you might toss the pasta with a little good-tasting olive oil after making it and before refrigerating it to help prevent the pasta from sticking together. Hope this is helpful!

  5. Octavia

    I remember the initial bite being very lemony in flavor– offputting at first, but the second bite meant everything. I’ve saved this recipe as it’s something I’d love to revisit.

    xxxxxyyyyy

  6. Marta Rivera

    For some reason I’ve never thought to sub out shrimp for chicken, but it worked (and tasted) perfect.

    xxxxxyyyyy

  7. Tina Pollock

    Question I am not a big lemon fan does this have a very lemon taste ?would there be anything else to use instead of lemon?

    • Emma Christensen

      Hi, Tina! Yes, it has a bit of a lemony flavor. If that’s something you don’t like, then I’d probably just skip it with this recipe.

  8. Keith Fleeman

    Looks like a nice recipie. How would you make it without alcohol?
    Thanks!!

    • Emma Christensen

      Hi, Keith! I’d sub in some chicken broth and a tablespoon or so of either white wine vinegar or apple cider vinegar. Enjoy!

  9. Alida @My Little Italian Kitchen

    Pasta and more pasta! I love angels hair. My mum used to make this when I was little, usually with broth. Very nice recipe.

  10. Kay Schroeder

    I tossed in some fresh spinach and omitted the pepper flakes. It was a hit.

    xxxxxyyyyy

  11. Amy Best

    I’m excited to try this recipe! I have a question- since we have to eat gluten free I will likely use white rice noodles instead. Will the cooking water from boiling the pasta still have the same effect on the sauce as the water from wheat noodles?

    • Emma Christensen

      Hi, Amy! Great question. I think you’ll get a little less silkiness from your cooking water, but I definitely think the recipe will still be great. You might try cooking the rice noodles in slightly less water so that the starches are concentrated a little more. Let us know how it turns out!

  12. Marlene S

    Shouldn’t be called Scampi. Scampi “is” shrimp. Could be Scampi style or in garlic sauce…

    • Patricia

      Then why is Shrimp Scampi called “Shrimp Scampi?” Go to an Italian restaurant and you see “Shrimp Scampi” on the menu. You don’t see “Scampi.”

    • Susie

      Being called scampi is very helpful to me because I think butter and garlic hearing the term “Scampi”!