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Pasta Scampi

January 20, 2013 by Bake Up, Little Suzy

Veronica! Dinner!

Every once in a long while, when my hair is lacking in shine and my fingernails are especially raggedy and I’m feeling a little insecure, I can’t help but wonder if my sharing recipes here at Galley Kitchen is little more than a desperate plea for the validation of strangers. I mean, why else would I bother with stats on page hits and click-thrus?

Pepperoni Stuffed Chicken

And why, other than the steaming pot of self-doubt simmering on the stove, would I feel the need to bring up my recipe for pepperoni-stuffed chicken breasts, my most popular recipe of 2012? Sure, I served today’s simple pasta scampi alongside the “famous” chicken parmesan variation for Handsome Greg’s birthday dinner, but that’s a pretty slim excuse to draw a big, fat arrow pointing to my number one recipe.

I hope you’ll forgive my blatant exploitation of the chicken, and take a look at the simple dish I served with it. The tender pasta is coated in butter with a little acidity from white wine, a lot of freshness from Italian parsley, and a punch of heat from red pepper flakes.


And ultimately, it doesn’t matter that this simple pasta is wearing a modest house dress. It’s going to the homecoming dance with the most popular poultry in school.

Continue reading for the Pasta Scampi recipe.

5.0 from 3 reviews

Pasta Scampi
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Servings: 6
Tender pasta is coated in butter with a little acidity from white wine, a lot of freshness from Italian parsley, and a punch of heat from red pepper flakes.
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • ½ cup dry white wine
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • 4 tablespoons butter
  • ¾ pound angel hair pasta
  • ½ cup chopped Italian parsley
  1. Prepare the pasta per package directions, reserving about 1 cup of the starchy cooking water.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add garlic, red pepper flakes, salt, and pepper and cook, stirring occasionally, about 2 minutes.
  4. Add the wine and butter, stirring until butter is melted. Remove skillet from heat.
  5. Toss the pasta with the garlic mixture and the chopped parsley in a large bowl, adding some of reserved pasta water if necessary to keep moist.
Linked to: I Should Be Mopping the Floor, Make-Ahead Meals for Busy Moms, Flour Me with Love, Chef in Training, Nap Time Creations, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Creations by Kara, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Food Trip Friday, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, Be Different, Act Normal, My Favorite Finds, Something Swanky, Addicted to Recipes


  1. Greggy says:

    Leftover pasta scampi for breakfast this morning gave me energy to face the day!

  2. Amy Powell says:

    sounds simple but looks delicious! and thanks for pointing to that recipe because now I want to go check it out. sounds delicious too!

    xoxo, Amy @ Interpret As You May

    {PS – I’m giving away a Fitness Notebook & would love for you to win!}

  3. Diane Balch says:

    One of my favorite classic pasta dishes. It would be terrific if you brought this by foodie friday today.

  4. Miz Helen says:

    I love your Pasta Scampi, it looks delicious and we will love it, and sure am glad you post all of your fabulous recipes! Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Kathie says:

    I found you from the Mop it up Mondays link up. I would love to have you come share your post with my readers over at Sassy Little Lady’s Show and Tell Saturday. Hope to see you there!


  6. Miz Helen says:

    What a great idea for a pasta, it looks delicious. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday.
    Have a great weekend and come back soon!
    Miz Helen

  7. I need to try this recipe to use on my left over spaghetti noodles. It looks like something I’d love for lunch! And, I can totally relate to your comments about worrying too much about page hits. I think it’s my competitive nature coming out in me. I blog for me, but boy, the numbers game is addicting! Thanks for sharing both the recipe and your thoughts!

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