How To Make Shrimp Scampi Pasta

Shrimp Scampi with Pasta

1262 user reviews

  • There are 879 five-star ratings, 288 four-star ratings, 67 three-star ratings, 13 two-star ratings, and 15 one-star ratings.

This recipe was very delicious, and I cooked it tonight. I had some mushrooms on hand that I wanted to use up, so I sautéed them with the shallots and garlic until they were soft. It is recommended to conserve one cup of the pasta water, which should be poured shortly before adding the pasta and shrimp, as a last step in this recipe. This adds starch to the sauce and aids in the creation of a smooth texture. Read MoreI really enjoyed it! Unfortunately, we devoured it before I had a chance to take a picture.

Simple and delicious.

I’m overjoyed to have discovered such a delicious recipe to have in my repertoire.

and I’m a cook who cooks on the spur of the moment.

It turned out beautifully and the lemon taste was a nice touch.:D More information can be found at

  1. Reason?
  2. When cooking shrimp in lemon, the shrimp will get a little rough because of the acid in the lemon.
  3. right before you’re about to take the food off the stove!
  4. It’s not essential to measure anything precisely; simply use all of the ingredients to your heart’s and eyes’ desire.
  5. And in my case, that meant more shrimp and less spaghetti because Hubs and I aren’t exactly spring chickens anymore and need to keep our calorie and carb intake under strict control.
  6. Excellent supper, as always.
  7. I followed the recipe exactly and did not include the pasta water, as some have advised.

I will most certainly be cooking this again.

I was a little concerned that my husband wouldn’t enjoy it (he’s a finicky eater when it comes to seafood meals), but after one taste, he announced his approval, and I burst out laughing.

I believe I also used a little more butter than it asked for, but hey, it tasted delicious.

Once again, I didn’t include the wine since I didn’t have any on hand, but now that my husband like it, I plan to include it the next time I make it.

With the addition of the lemon, it becomes fresh, delightful, and delectable.

I’m pleased to announce that this recipe will be appearing in our kitchen once again, and I’d want to experiment with it using a combination of shrimp, lobster, and/or crab in the future.

It’s fantastic!

It was a piece of cake!

All of them are positive in my opinion.

This dish is perfect for a weeknight supper or for Lent, yet it’s elegant enough for a big event.

To keep it moist, I’d suggest adding 1/2 to 1 cup of the pasta water at the end.

Garlic Butter Shrimp Scampi

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Garlic Butter Shrimp Scampi is so quick and easy! A garlic buttery scampi sauce with a hint of white winelemon in less than 10 minutes!

Garlic Butter Shrimp Scampi is a delicious appetizer or light meal that may also be served as a supper with your favorite pasta of choice if desired. You can also serve it over zucchini noodles or steamed cauliflower if you want to keep it low carb. Whatever you call it, it’s excellent and much better than Scampi from an Italian restaurant!

Shrimp Recipe

As a result of having published TWO Scampi recipes on this site over the years, one of which wasBrowned Butter Shrimp Scampiand the other of which was this reader favoriteCrispy Baked Shrimp Scampi, I wanted to provide you guys an even quicker recipe that can be prepared in less than 10 minutes. Actually, I started creating our family’s favorite Garlic Butter Shrimp dish when we saw it was quickly becoming a Scampi due to the addition of white wine to our recipe for extra flavor. As a result, I felt compelled to share it.

Tips make the best shrimp scampi

  • As much as possible, have all of your ingredients available on your kitchen bench and as close to your cooking area as feasible. This dish cooks in a VERY short amount of time. You don’t want to be digging around in your refrigerator looking for your wine, for example, while the shrimp is simmering on the stovetop cooking away. Overcooked shrimp is rubbery, unpleasant, and unappealing to eat
  • The shrimp is cooked in a butter/oil mixture to keep the butter from burning and make the shrimp more tender. If you choose, you can use all of the butter
  • However, keep in mind that it will begin to brown while the shrimp are cooking. (There’s nothing wrong with a little browned butter here and there!) The flavor of a butter/oil mixture is preferred in this dish, although exceptionally large or jumbo shrimp (or prawns) are also delicious in this! They’re plump and juicy, and they’re ideal for a shrimp scampi dish! If you can get wild-caught shrimp, please use them in your recipes. Compared to farm-raised seafood, wild seafood has a superior flavor, a deeper color, and is significantly healthier for you. Make use of a high-quality white wine. When I make this recipe, I use a Sav Blanc as the wine of choice. You may also use a Pinot Grigio or a Chardonnay for this purpose.

Shrimp Scampi without wine

If you don’t want to use any wine, you may substitute chicken broth instead if you like. However, if you happen to have any homemade fish broth on hand, feel free to use that instead of the chicken broth.

How To Make Garlic Butter Shrimp Scampi

  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4-5 big garlic cloves, chopped (or 1 1/2 tablespoons minced garlic)
  • 1 1/4 pounds (600 grams) large shrimpprawns, shelled with tails on or off
  • 1 1/4 pounds (600 grams) large shrimpprawns, shelled with tails on or off To taste, season with salt and freshly ground black pepper. 1/4 cup dry white wine or broth
  • 1/2 teaspoon crushed red pepper flakes or to taste (optional)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • In a large pan or skillet, heat the olive oil and 2 tablespoons of butter until the butter is melted. Add the garlic and cook until fragrant, approximately 1 minute (about 30 seconds – 1 minute). then add the shrimp and cook for 1-2 minutes on one side (until just beginning to turn pink), then flip
  • Season with salt and pepper if desired. Pour in the wine (or broth) and season with red pepper flakes (if using). Bring to a simmer for 1-2 minutes, or until the wine has reduced by roughly half and the shrimp is cooked through (be careful not to overcook the shrimp). Remove the pan from the heat immediately after adding the remaining butter, lemon juice, and parsley
  • Make a side dish of steamed veggies (cauliflower, broccoli, zucchini noodles)
  • Serve over rice, spaghetti, or garlic bread.

calorie count 291kcal|carbohydrate count 2g|protein count 35g|fat count 13g|saturated fat 7g|cholesterol count 458mg|sodium count 1427mg|potassium count 186mg|vitamin A 810IU vitamin C 17.5mg calcium 262mg iron 4mg

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Shrimp Scampi in 15 Minutes is a midweek family favorite for those with hectic schedules! Everybody loves it since it is so simple to make and takes so little time. We’re confident that you’ll be licking the plate clean tonight! Seared shrimp scampi is one of those timeless recipes that will never go out of style. We are always in the mood for this delicious dish, no matter what time of year it is or how long it has been since we last had it. We’re all about the really delicious butter, garlic, lemon, and wine sauce.

It’s also really quick and simple to prepare.

Did you know that shrimp scampi was initially made without the use of shrimp at all?

In the United States, however, due to a glut of shrimp, this meal has evolved through time into an almost formulaic manner of serving shrimp over pasta: commonly sautéed in butter with garlic, white wine to deglaze the pan, and lemon juice.

Can I use frozen shrimp for Shrimp Scampi?

  • Absolutely! This simple weekday supper is made much easier by having frozen shrimp on hand. Look for pre-peeled and deveined shrimp to make things even easier! Make care to defrost the product before using it.

Pasta Options:

  • Although linguine is called for in this recipe, you may use any long, thin kind of pasta, such as spaghetti or angel hair.

Wine Substitution:

  • In the event that you do not wish to cook with alcohol for whatever reason, you can simply substitute chicken stock for the wine.

Is Shrimp Scampi spicy?

  • No, we don’t believe that is the case. A pleasing heat, but not an overpowering amount of spice, characterizes this dish. Everyone, on the other hand, has a different spice tolerance. When cooking with red pepper flakes, adjust the amount to 1/4 teaspoon if you know you are very sensitive to heat.

Follow along with Rachel as she walks you through every step of this recipe in the video below. It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. For the whole collection of recipes, visit YouTube, Facebook Watch, or ourFacebook Page. You can also find them right here on our website, along with their related recipes.

Classic Shrimp Scampi Recipe

  • 12 cup dry white wine or broth
  • 3 tablespoons kosher salt (or to taste)
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 minced garlic cloves crushed red pepper flakes (or to taste) 18 teaspoon crushed red pepper flakes peppercorns that have been freshly ground giant or extra-large shrimp (shelled) weighing 14 pounds 1 / 3 cup finely chopped parsley a half-lemon juice that has been freshly squeezed pasta al dente or a crusty loaf of bread
Nutritional analysis per serving (4 servings)
  • 285 calories
  • 15 grams of fat
  • 5 grams of saturated fat
  • 0 grams of trans fat
  • 7 grams of monounsaturated fat
  • 2 grams of polyunsaturated fat
  • 5 grams of carbs
  • 1 gram of dietary fiber
  • 1 gram of sugars
  • 28 grams of protein
  • 1129 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.


  1. Melt the butter and olive oil in a large pan over medium heat. Add the garlic and cook for approximately 1 minute, or until it is fragrant. Bring the wine or broth, salt, red pepper flakes, and lots of black pepper to a boil while stirring constantly. Continue cooking until the wine has reduced by half, approximately 2 minutes
  2. Add the shrimp and cook until they are just turning pink, 2 to 4 minutes depending on the size of the shrimp. Serve the parsley and lemon juice over the spaghetti, or with crusty bread, as an accompaniment.

Shrimp Scampi

You won’t believe how quickly and easily this comes together in only 15 minutes — making it the perfect evening meal for people on the go! For the past two weeks, we’ve been enjoying Butters’ company and couldn’t be happier with her. Tosses whatever he can get his teeth into, including electrical wires, desk chairs, and cardboard boxes, which are his personal favorites. Although it is heartbreaking when he falls asleep on my foot or in the midst of a belly rub, my heart simply melts a little.

  • Butters is an incredible darling, and like I previously stated, we are growing more and more in love with him with each passing day.
  • When I was growing up, my mother would cook shrimp scampi on a regular basis, but she always used frozen shrimp.
  • The frozen variety, however, no longer appeals to me after having tried this amazingly simple homemade version of the dish.
  • The only time-consuming step may be peeling the shrimp, but if you’re pressed for time, you may even buy pre-peeled shrimp to save time.
  • Once the shrimp is cooked, you’ll sauté it in a little butter until it’s done, then deglaze the pan with white wine and lemon juice before adding the prepared linguine to the pan.

It’s OK to garnish with a little Parmesan cheese and serve directly out of the skillet. Everything has been completed! Who still wants the sort that comes in a package and has to be frozen?

Shrimp Scampi

4 servings per recipe 10 minutes are allotted for preparation. 15 minutes for the cooking time allotted: 25 minutes You won’t believe how quickly and easily this comes together in only 15 minutes — making it the perfect evening meal for people on the go!


  • 3 cloves minced garlic
  • 8 ounces linguine
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp (peeled and deveined)
  • 3 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes, or more to taste, depending on your preference
  • 1/4 cup white wine*
  • 1/4 cup freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup sour cream 1 lemon with the zest removed
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/4 cup finely grated Parmesan cheese


  1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente
  2. Drain thoroughly. Melt the butter in a large pan over medium high heat until it has melted. Combine the shrimp, garlic, and red pepper flakes in a large mixing bowl. Prepare the sauce, stirring regularly, until it is pink, about 2-3 minutes. Season with salt and pepper to taste after stirring in the wine and lemon juice. Reduce heat to a low level and add pasta, lemon zest, and parsley
  3. Remove from the heat and set aside. Serve immediately, with a sprinkle of Parmesan on top if preferred.


*Chicken stock can be substituted for white wine if you want a non-alcoholic alternative.

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 4Amount Per Serving (In Grams) Calories: 417.1Calories from fat: 86.4 percent of the daily recommended intake Fat 9.6 grams (total fat) 15 percent saturated fat (5.2g) and 26 percent trans fat (0.3g) are found in this recipe. Cholesterol234.3mg The sodium content is 359 milligrams (78%) 15 percent of the population Carbohydrates in total: 45.2g 15 percent of the population 2.2 g of dietary fiber The sugar content is 9 percent (2.2g).

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Garlicky Shrimp Scampi Spaghetti Is The Perfect 20-Minute Dinner

Ethan Calabrese is an American actor and director. There is no need to search any farther than this super-easy recipe for shrimp scampi (and who doesn’t like it?). Meanwhile, saute the shrimp in a skillet with butter and garlic (at least 3 minced cloves), then add the wine, lemon juice, and red pepper flakes once they have been cooked through. Please save some of the pasta water aside. Thank you. It will assist in making the entire thing a little more sassy. Assuming you purchase peeled and deveined shrimp (which you should do!

See also:  How Long To Cook Pasta For

You don’t want to eat the pasta?

Yields:4 Preparation time: 0 hours and 20 minutes Time allotted: 0 hours 20mins 12oz.spaghetti 3tbsp.butter 3 cloves garlic, finely chopped peeled and deveined medium shrimp (about 1 pound) 1 glass of dry white wine 2 lemons, plus the zest of 11 tsp.

  1. Cook the spaghetti till al dente according to package guidelines in a large saucepan of salted boiling water until the pasta is tender. Return the pasta to the boil, saving 1/2 cup of the pasta water. Meanwhile, heat the butter in a large pan over medium heat until melted. Simmer for 1 minute, until the garlic is fragrant, then add the shrimp and cook for 3 minutes, or until they are pink. Combine the wine, lemon juice and zest, and red pepper flakes in a mixing bowl. Season with salt and pepper if desired. Add the spaghetti and toss to coat, adding 1 tablespoon at a time of the saved pasta water until the sauce is saucy. Before serving, garnish with parsley if desired.

This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Lindsay Funston is the Executive Editor of the magazine. With more than a decade of expertise tasting everything from pickles to bloody marys, writing on food trends, and developing simple recipes, Lindsay Funston is a food editor. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Easy Shrimp Scampi Pasta REcipe

This delicious and simple Shrimp Scampi Pasta Recipe is perfect for a quick weekday meal that can be put together in just 15 minutes!

Make this Quick and Easy Shrimp Scampi for supper this evening!

What is Shrimp Scampi?

Scampi is the name of a type of shrimp or tiny lobster that may be found in the Mediterranean and Northeastern Atlantic regions of the world. It is sometimes referred to as the Dublin Bay Prawn or the Norway Lobster in some circles. Because Scampi was not readily accessible in the United States, some immigrants made shrimp in the manner in which scampi was traditionally prepared. As a result, “Shrimp Scampi” is more of an Americanized version of a traditional European meal that includes shrimp, garlic, butter, white wine, and herbs, among other ingredients.

What kind of Shrimp is best for Shrimp Scampi

When making shrimp scampi, it is recommended to use large or extra-large shrimp that have been peeled and deveined prior to cooking them. Look for shrimp that have a shrimp count per pound that ranges between 25 and 31 per pound.

Can I use frozen shrimp in shrimp scampi?

Yes! Just be sure to defrost the shrimp well before frying them!

What kind of pasta should I use for Shrimp Scampi?

In shrimp scampi pasta, I use linguine, but you may use any type of pasta you choose, including spaghetti, angel hair pasta, or anything else you have on hand.

Can I substitute the wine for something else in this shrimp scampi recipe?

If you wish, you may use reduced sodium chicken broth for the white wine if you prefer.

What to serve with Shrimp Scampi Pasta?

Although you may serve shrimp scampi as a one-pan supper on its own, it is particularly delicious when served alongside a large salad and crusty bread for dipping into the buttery garlic sauce. Make my simple Garlic Bread and Lemon Parmesan Broccoli to accompany it if you want to create a truly stunning feast that will surpass your favorite Italian restaurant’s offerings.

Shrimp Scampi Pasta

Preparation time for PrintPinRate: 5 minutes Preparation time: 10 minutes Servings:4Servings Calories:509kcal

  • 2 tablespoons olive oil (with a little more for tossing with pasta)
  • 3 tablespoons butter
  • 4 garlic cloves chopped
  • 1/2 shallot minced
  • 2 teaspoons salt and pepper 1-pound big raw shrimp, peeled, 3/4-cup dry white wine (or substitute chicken stock)
  • 1/8-teaspoon red pepper flakes (or to taste)
  • Fresh ground pepper to taste
  • 8-ounces linguine
  • Prepare the pasta according to the package directions, reserving 1 cup of the pasta water before draining. To keep it from sticking, drizzle it with a little olive oil. Using a large skillet, cook the ingredients over medium high heat. In a saucepan, melt the butter and olive oil together
  • Cook for 2-3 minutes, or until the shallots are starting to soften, before adding the tomatoes. Reduce the heat to a medium setting. Toss in the garlic and cook for around 30 seconds, or until the garlic is aromatic. Bring the wine, salt, red pepper flakes, and black pepper to a boil while stirring constantly. Allow the wine to decrease by half, which should take around 4-5 minutes. Toss in the shrimp and heat for 2-4 minutes, or until the shrimp is pink and cooked through. Remove from the heat and mix in the parsley and lemon juice until well combined. When you add the pasta, dilute the sauce with a little pasta water if necessary, until you achieve the required consistency.

Prepare the pasta according to the package directions, reserving 1 cup of the cooking water before draining it off. With order to prevent it from sticking, drizzle in some olive oil. Over medium-high heat, heat a large skillet. Put butter and olive oil in a skillet and heat until melted. Cook for 2-3 minutes, or until the shallots are beginning to soften. Raise the temperature to a medium setting. Toss in the garlic and cook for around 30 seconds, or until the garlic is fragrant; Reduce heat to a simmer and add the wine and seasonings (salt, red pepper flakes, and black pepper).

The shrimp should be pink and cooked through after 2-4 minutes in the pan.

Add the pasta and thin the sauce with a little pasta water if necessary to achieve the desired consistency.

Reader Interactions

  • A plump, snappy texture is achieved by brining the shrimp in a solution of baking soda and sea salt. This method of searing the shrimp, removing them from the pan, constructing the sauce, and completing the pasta before reincorporating them assures that they do not overcook.

While my shrimp scampi recipe was initially produced in its carb-free appetizer version, I did not include any instructions for adding pasta, which is another extremely popular way to serve it. I have now corrected this oversight. However, a few minor tweaks to the recipe are required to make it work better for pasta. The majority of them are in the form of increasing the sauce’s volume to accommodate for the additional mass of the noodles. Although I use baking soda and salt to briefly brine the shrimp, which is a trick we use on Serious Eats from time to time to ensure incredibly plump shrimp, I also cut the shrimp into two pieces in this recipe because I find that whole large shrimp don’t interact well with the noodles in this recipe.

  • I immediately sauté the shrimp over high heat to develop flavor and cook them fast, then remove them from the pan and keep them warm until just before I’m ready to serve.
  • Due to the fact that we’re not simply sautéing a pound of shrimp, but also adding a half-pound of pasta to the mix, I recommend using significantly more butter and garlic in this recipe.
  • Long, dry noodles such as spaghetti and linguine are the most popular, while the chunks of shrimp will also work exceptionally well with giant tubes of rigatoni or even those extra-large rings of paccheri, depending on their size.
  • It enhances the flavor of what is already a robust, garlicky sauce, and it keeps for a longer period of time once opened, making it an excellent kitchen wine in general.
  • The result is a bright and flavorful sauce.
  • Definitely, but I’m not opposed to taking a simpler way with pasta (and missing the other herbs in the no-pasta version if parsley is all I have in my crisper drawer) if parsley is all I have in my crisper drawer.

It’s the same concept we’ve tried to teach you with so many pasta dishes, but it never hurts to test how it works in a different situation.

  • 6tablespoons(85g) unsalted butter, cut into tablespoon-size pieces
  • 1 pound (450g) large shrimp, peeled and split down the back, with veins removed
  • Kosher salt
  • 1/4 teaspoon baking soda
  • 8tablespoons(120ml) extra-virgin olive oil, divided
  • 10 medium cloves garlic, finely minced (about 2 tablespoons plus 2 teaspoons
  • 50g
  • Large pinch red pepper flakes
  • 3/4 cup (180ml) dry 2 tablespoons (30 mL) freshly squeezed lemon juice and 1 teaspoon grated lemon zest, divided
  • 1 pound (450g) dried pasta or spaghetti
  • 1 loosely packed cup (1/2 ounce
  • 15g) fresh parsley leaves and delicate stems, coarsely chopped
  • 1 pound (450g) dried pasta or spaghetti
  1. Each shrimp should be cut in half crosswise. Combine shrimp, 3/4 teaspoon (3g) kosher salt, and baking soda in a large mixing bowl until evenly coated. Allow for at least 10 minutes and up to 1 hour of resting time. Heat 3 tablespoons (45ml) olive oil in a 12-inch stainless-steel skillet or large sauté pan over high heat until it shimmers, about 2 minutes total. Cook, tossing and flipping the shrimp occasionally, until the shrimp are pink and just cooked through, and the shrimp are just beginning to turn faintly golden in places, about 2 minutes. Removing the shrimp from the fire and placing them on a platter with a slotted spoon, slotted offset spatula, or tongs Add 3 tablespoons (45mL) olive oil to a pan along with the garlic and red pepper flakes and cook until the garlic is fragrant. Set the pan over medium-high heat and cook, turning constantly, until the garlic is just beginning to turn brown, approximately 1 minute
  2. Reduce the heat if necessary to prevent burning. Boil over high heat, swirling constantly and scraping away any browned pieces, for approximately 4 minutes, or until raw alcohol smell is mostly gone and vermouth has reduced by about half, depending on your preference. Cook, tossing and swirling the pan briskly as the butter melts, until a silky, emulsified sauce is formed. Remove from heat and set aside. Add lemon juice and season with salt after removing the pan from the heat. Meanwhile, in a large pot of salted boiling water, cook pasta until just shy of al dente, tossing frequently for the first 30 seconds to prevent noodles from sticking (approximately 2 minutes less than package guidelines)
  3. Drain. Transfer the pasta to a pan, saving the pasta cooking water in a separate bowl. Alternatively, drain the pasta in a colander or fine-mesh strainer, reserving at least 1 cup (235mL) of the pasta boiling water before transferring it to the skillet. Cook, swirling and tossing briskly, until pasta is al dente and sauce is slightly thickened and covers noodles with a creamy glaze, 2 to 3 minutes, adding extra pasta cooking water in 1/4 cup (60ml) increments if required
  4. Remove skillet from heat and set aside. Stir in the remaining 2 tablespoons (30ml) olive oil as well as any collected juices, lemon zest, parsley, and the remaining 1 tablespoon (15ml) butter until everything is well combined. Remove the pan from the heat. Depending on how much salt is needed, season with salt. Divide the spaghetti and shrimp between two serving dishes and serve immediately

Special equipment

A 12-inch skillet or a big sauté pan would suffice.

Make-Ahead and Storage

Shrimp scampi is best served immediately after it is prepared.

Shrimp Scampi Pasta

Buttery, garlicky, and delicious shrimp scampi—but serve it over pasta instead of rice. We appreciate how the heat from the red pepper flakes cuts through all of the richness in this recipe, but if you’re sensitive to spice, you can reduce the amount of red pepper flakes by half (you can always serve more on the side). This recipe asks for frozen shrimp, which we think is fantastic and use it all the time. When you buy frozen shrimp, you never have to wonder how long they’ve been lying on ice at the seafood counter, and they thaw in no time at all, making them a terrific nightly protein alternative to keep on hand.

The freezer is unquestionably a superior storage option for shrimp than your back pocket.

However, if you purchase something via one of the shopping links provided below, we will receive a commission.


a total of 4 servings 1 pound frozen big peeled and deveined shrimp (about) Kosher salt is a kind of salt that is kosher. 1 medium onion (about) 7 garlic cloves, peeled and divided2 lemons 1 cup parsley leaves (tender stems included) a quarter-cup of panko (Japanese breadcrumbs) additional extra-virgin olive oil (to be drizzled over top) 6 tablespoons extra-virgin olive oil, split 8 tbsp (1 stick) unsalted butter, cut into quarters 12 tsp. crushed red pepper flakes a quarter-cup of dry white wine 1 pound of fettuccine

THE BEST Shrimp Scampi

This shrimp scampi recipe is the perfect way to make something simple appear exquisite. It has giant shrimp drenched in a garlicky, lemony butter sauce that can be served as an appetizer or as a main meal with spaghetti, zucchini noodles, or rice on the side.

How to Make Shrimp Scampi from Scratch

Easy elegance is the style I’m looking for these days when it comes to making dinner for the family. At first impression, this meal appears to be incredibly rich and luxurious. The truth is, though, that it is the poster child for simplicity. It’s as if I’m performing magic tricks in the kitchen! However, the fact is that making the greatest shrimp scampi from home couldn’t be easier, and it literally takes plain mortals like you and me only minutes to put together. Whether you serve it as shrimp scampi pasta for a super-quick weekday supper or serve it to company as a fashionable nod to your pseudo gourmet cooking, the components for this dish can always be found in the cupboard and freezer for a sizzling taste whenever the mood strikes.

What Shrimp Scampi Sauce Is Made Of

Despite the fact that shrimp scampi is considered a gourmet dish by many, it is really simple to prepare and takes just a few ingredients to be successful. Here’s everything you’ll need to get started:

  • Shrimp that has been frozen. When possible, use wild caught shrimp for the most flavorful results. Because of their sweet flavor, I prefer the huge 21/25 Key West pink shrimp over the smaller shrimp. Select a frozen shrimp with the shell and tail still attached, then shell and devein the shrimp yourself to save money. You have the option of keeping or removing the tail. Shrimp that are still in their shells have a stronger taste and are less expensive. If you want to make sure you’re receiving the freshest shrimp possible, avoid the ice rink of thawing shrimp at the seafood counter (it was initially frozen, and who knows how long they’ve been sitting there?). Instead, go for a bag of flash-frozen shrimp, which you can thaw by soaking it in a dish of lukewarm water for approximately 10 minutes
  • Garlic. Fresh garlic should be preferred over jarred garlic. Instead of mincing my words, I choose to press my. Flakes of red pepper. Red pepper flakes provide a little spice that is well-balanced
  • Olive oil. My preference is for a fruity extra virgin olive oil. White wine, to be precise. Opt for a drinking wine that is on the drier side of the spectrum, such as a sauvignon blanc or chardonnay. Butter. Lemon juice, whether salted or unsalted, works as well in thickening the sauce. Fresh lemon juice and Kosher salt should always be used in this recipe. Kosher salt is less potent than regular table salt
  • Parsley. Use flat leaf or ordinary parsley for this recipe. To get exactly the correct amount of brightness, finely chop the ingredients.
See also:  How Long Does Pasta Take To Digest

How to Add More Flavor

Simple meals come to life when flavors are layered on top of one another, and this shrimp dish is no exception.

  • Steep the shrimp in a drizzle of olive oil and crushed garlic, with a touch of spice from red pepper flakes, for a few minutes until they are pink and opaque. Before frying the shrimp, this approach infuses them with additional flavor. Allowing the shrimp to marinate in the flavored oil for at least 20 minutes on the counter top or up to overnight in the refrigerated will enhance the taste. Avoid adding acidic ingredients to the shrimp marinade, such as lemon juice or vinegar. These ingredients will “cook” the shrimp in a manner similar to ceviche. A shrimp that has been marinated in an acidic marinade for an extended period of time may become mealy.

The Best Wine for Shrimp Scampi

Is it possible to cook shrimp scampi without using wine? The addition of white wine to the olive oil, butter, and lemon juice sauce of this scampi gives it a depth of flavor that will never leave you feeling drunken loopy.

Because the alcohol in the wine boils away and evaporates while the dish is boiling, it is totally safe for children and people who refrain from eating. However, if you choose to omit the wine, you may substitute half chicken broth and half water in place of the alcohol.

How to Thicken Shrimp Scampi Sauce

When cold butter is added to heated wine and lemon juice, the sauce for this shrimp scampi thickens and concentrates in taste, and the sauce is then boiled to shrink in volume. When you whisk in the cold butter into the heated sauce, the sauce becomes emulsified and thickened as the butter melts. This French method, which is comparable to the original beurre blanc, produces a sauce that is satiny-smooth and velvety in texture, and you’ll want to lick the spoon clean after eating it.

What to Serve With Shrimp Scampi

  • It doesn’t matter what kind of pasta noodle you use for shrimp scampi pasta— angel hair pasta, linguini, spaghetti, or fettuccine will all work. Noodles made from zucchini, or a mix of pasta and zucchini noodles
  • Steamed white rice
  • Creamy polenta
  • Gnocchi or risotto
  • A variety of other dishes Make them into appetizer bruschettas for a tasty snack.

What to Serve with Shrimp Scampi

  • Quick and Easy Lemon Rice Recipe
  • Caesar Salad with Garlic Croutons
  • Arugula Salad with Shaved Parmesan Three Ways
  • Avocado and Tomato Salad
  • Easy Parmesan Buttered Noodles
  • Creamy Polenta
  • Garlic toast or sourdough bread
  • If you try this recipe, please let me know how it turned out! Leave a review and a comment on this dish below, as well as a photo and tag me on Instagram with the hashtag #foodiecrusheats. Print

How to Make the BEST Shrimp Scampi

Because this shrimp scampi comes together in a matter of minutes, it’s critical that you have all of your ingredients prepared before you begin cooking. Pour the sauce over spaghetti, white rice, or zucchini noodles, or serve it on its own with slices of sturdy sourdough bread for dipping. Course Course I: The Main Course Scampi de mer (shrimp scampi) CuisineFrenchKeyword Preparation time: 20 minutes 15 minutes to prepare Time allotted: 35 minutes Servings4 Calories352kcal per serving

  • 8oz.wild-caught big shrimp with shells
  • 4tablespoonsextra virgin olive oil, divided
  • 4 clovesgarlic, squeezed or minced
  • 1poundwild-caught large shrimp with shells 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 4 tablespoons butter
  • 1/3 cup white wine or chicken stock
  • 2 teaspoons fresh lemon juice, or 1/2 lemon
  • 1 teaspoon chopped parsley
  • 1 teaspoon thyme
  • Thaw the shrimp in cold water, remove the shells, and then devein the shrimp to make a dipping sauce. Remove the shrimp from the shells and place them in a small dish once they have been rinsed and drained. 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt, and the red pepper flakes should be drizzled over the top. Toss to coat with sauce and leave aside for 20 minutes to allow flavors to develop. Warm 2 tablespoons olive oil in a large pan over medium heat until shimmering. Add the shrimp and garlic mixture to the skillet, being sure to distribute the shrimp evenly over the pan. Depending on the size of the shrimp, cook for 1 1/2 to 2 minutes before flipping them over when they begin to turn opaque. Cook for another minute or so, keeping an eye on the shrimp to make sure they don’t brown too much and that the garlic doesn’t become burnt. Place the shrimp in a small dish or platter and set aside. You should remove the pan from the heat if there are any browned chunks of garlic because the browned garlic is bitter
  • Otherwise, leave the skillet on the heat and continue cooking. Melt 3 tablespoons of the butter in a pan over medium heat, then add the remaining garlic and cook for another minute or two. Cook for 30 seconds, or until the garlic is aromatic, then add the white wine and lemon juice and mix well. Cook, stirring regularly, for 5 minutes, or until the sauce thickens and reduces by half, until the sauce is reduced by half. Return the shrimp to the pan, along with any liquids, and toss in the remaining tablespoon of butter and 1/2 teaspoon kosher salt, or more to taste, to taste. Cook for 1 more minute after adding the minced parsley and stirring constantly. Serve while still warm with sourdough bread for dipping, or over pasta or rice to complete the meal.

350 calories|2 grams of carbohydrates|24 grams of protein|27 grams of fat (9 grams of saturated fat)|316 milligrams of cholesterol|Sodium: 1597 milligrams|Potassium: 124 milligrams|1 grams of fiber|1 grams of sugar|508 international units of vitamin A, 10 milligrams of vitamin C, 173 milligrams of calcium, and 3 milligrams of iron

More Shrimp Recipes to Try Next

  • A few of my favorite shrimp recipes include: Easy Shrimp Cocktail
  • Peel ‘N Eat Beer Steamed Shrimp, Citrus Shrimp and Avocado Salad, Saucy Greek Baked shrimp, Pan-Seared Citrus Shrimp Recipe, Shrimp in Thai Coconut Sauce, and more.

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Garlic Butter Shrimp Scampi – Quick & Easy!

Simply by following some basic instructions, you can create a shrimp scampi dish that is superior than anything you’ll get in a restaurant! In 20 minutes, you’ll have it ready.

Another easy shrimp recipe!

Despite the fact that you’ve probably heard me mention it a few times before, wild-caught shrimp is one of my freezer staples. Because shrimp thaw rapidly and cook even more quickly, they’re ideal for putting on top of a huge farro salad or turning into a dinner like garlic shrimp with bell peppers or even a pan of shrimp and rice when you need something quick. Similarly, shrimp scampi is another recipe that I enjoy making since it has the appearance of being a bit upscale, but there is no need to spend the high-priced restaurant pricing for it.

For those who enjoy garlic, you might even want to double the sauce to ensure that you have enough to serve this shrimp with your favorite side dish.

The garlicky flavor will remind you of spaghetti aglio olio, but it will be richer due to the inclusion of the shrimp. However, if you don’t feel like cooking with pasta, simply grab a loaf of your favorite crusty bread and soak it in the wonderful scampi sauce!

What is scampi?

This meal was traditionally prepared by Italian cooks using small, lobster-like crustaceans known as scampi, which are also known as Dublin Bay Prawns or Norway Lobsters in other parts of the world. In recent years, it has become increasingly popular when cooked with shrimp-hence the name “shrimp scampi.” Sauce for shrimp scampi is created with garlic, butter, and white wine and is very simple to make. For me, I prefer to use a small amount of extra virgin olive oil to supplement the butter since it provides the dish a nice flavor while also helping to limit the amount of butter consumed.

Some people like to top their sauce with a sprinkle of parmesan, while others like to thicken it a little with some cream or a dash of corn starch.

What you’ll need to make it

The ingredients in this recipe are straightforward: sauce for shrimp and scampi

  • Shrimp. In order to create this dish, you will just need one pound of shrimp. Keep an eye out for bigger shrimp that are meatier and more flavorful. For example, shrimp are sold by the count, so if you buy large shrimp, you’ll get approximately 20 shrimp or such, but gargantuan shrimp would offer you about 12 to 15 prawns per pound, depending on the size of the shrimp you buy. It is acceptable to use frozen shrimp in this recipe. For the finest flavor, buy shrimp with the peel on rather than already peeled and devined shrimp
  • The peel preserves the shrimp while maintaining its texture and flavor
  • Scampi sauce is an excellent choice. The sauce for this garlic shrimp scampi is created with a touch of butter, olive oil, white wine, garlic, red pepper flakes, and lemon juice, among other ingredients. You might add some fresh parsley as a garnish if you want.

Shrimp scampi without white wine

Scampi sauce is traditionally made with dry white wine, but if you don’t drink alcohol, you can easily substitute broth for the wine in this garlic shrimp recipe (as long as you keep the citrus from the lemon juice). Basic low sodium chicken broth can suffice, but avoid using beef broth because the flavor will be altered.

How to make shrimp scampi

The process of preparing a restaurant-quality supper at home need not be difficult. Garlic butter shrimp scampi can be made in about half an hour with only a few simple steps, and if you have a few additional minutes, don’t scrimp on marinating the shrimp in garlic butter. The procedure is as follows:

  1. Prepare the shrimp and marinade them. Sprinkle salt and half of the garlic over the shrimp and drizzle with a little olive oil to coat them. Cook the shrimp after 15 minutes of resting time. Cook the shrimp in the olive oil for 1 to 1 12 minutes on each side, or until the shrimp is just beginning to turn pink (it’s completely acceptable if some of the shrimp is still grey
  2. It will continue cooking when it comes out of the oven). Remove the skillet from the heat and set it aside. Prepare the scampi sauce according to package directions. Cook the remaining garlic and red pepper flakes for a few minutes until they are fragrant, then add the wine and lemon juice. Cook until the liquid has been reduced by 12 percent, then add the butter
  3. Add the shrimp. Return the shrimp to the pan and toss to coat with the sauce. Allow for complete heating, as well as for any grey shrimp to become pink. Immediately remove the pan from the heat and serve it as soon as possible. Sprinkle with parsley and extra red pepper flakes, if preferred, and serve immediately if possible

Tips for success

Keep these guidelines and recommendations in mind before, during, and after cooking to ensure that your shrimp scampi is perfectly cooked, juicy, and tasty!

  • Make use of huge shrimp. Small shrimp will cook too quickly and are prone to overcooking, resulting in them becoming dry or rubbery. As previously said, if at all possible, choose larger shrimp (no more than 20 shrimp per pound)
  • Otherwise, use smaller shrimp. Allow the shrimp to marinate for at least 30 minutes. Allow the shrimp to soak up the garlic and olive oil taste for about 15 minutes before serving for the finest flavor. You can even put it in the refrigerator for 30 minutes while you prepare the asalador and work on other things
  • Just make sure the shrimp is not overcooked! When it comes to cooking shrimp, the key is to cook them just long enough for them to turn pink, but not too long that they shrivel and become rubbery in consistency. As a result, keep an eye on your shrimp and serve them right away. Shrimp with garlic and lemon should be served as soon as possible after preparation. Keep in mind that the shrimp will continue to cook in the spicy sauce, so don’t let it get rubbery while cooking.
See also:  How To Cook Pasta In An Instapot

What’s the best pasta to serve with shrimp scampi?

It is customary to serve shrimp scampi over spaghetti. It is OK to use any form of thin long noodle such as spaghetti or angel hair. Capellini or spaghettini are also acceptable choices. Their delicate thin strands are a good match for the light garlic and butter sauce, since the sauce will cover the strands without weighing them down significantly. If you want your pasta extremely saucy, you may increase the amount of sauce in the recipe by doubling it. If you’re looking for a low-carb option, shrimp with garlic and butter over zucchini noodles or cauliflower rice is a simple solution.

How to store leftovers

The best way to enjoy shrimp scampi is to serve it immediately, but leftovers can be kept in an airtight container in the refrigerator for up to 3 days. For the best results, reheat the shrimp on the stovetop quickly and carefully, being careful not to overcook them. It is possible for shrimp to become harsh and rubbery when warmed in the microwave.

More easy shrimp recipes:

More Italian recipes may be found here. All of the recipes may be found here. Visit Our Shop to browse through a selection of high-quality Mediterranean ingredients.

Easy Shrimp Scampi Recipe

  • This quick and easy shrimp scampi recipe can be prepared in under 20 minutes for a classy meal at home! Prepare a fantastic garlic scampi sauce and serve it over your favorite pasta or even rice to make a delightful meal. Preparation time: 15 minutes Cooking Time: 5 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings4servings Calories186.9kcal
  • 2 big shrimp, peeled and deveined
  • 4 to 5 large garlic cloves, chopped
  • Kosher salt
  • 3 teaspoons extra virgin olive oil 12-to-1-tablespoon red pepper flakes, or more to your taste 3 to 4 tablespoons unsalted butter
  • 14 cup dry white wine, or broth if you don’t want to use wine
  • 3 to 4 teaspoons fresh herbs
  • 12 ounces of lemon juice 1 lemon, zest removed
  • 14 cup fresh parsley, chopped
  • Remove the shrimp from their shells and place them in a mixing basin. Sprinkle 1 teaspoon salt, half the garlic, and 1 tablespoon extra virgin olive oil into the pan and mix well. Toss everything together. Remove from heat and let aside for 15 to 20 minutes (or place in the refrigerator for 30 minutes to 1 hour)
  • Heat the remaining olive oil in a large cast-iron pan over medium-high heat until shimmering. When the oil begins to shimmer, add the marinated shrimp mixture and cook until the shrimp is done. Depending on the size of the shrimp, cook them for 1 to 1 12 minutes on each side, or until they begin to turn pink. Remove the shrimp from the skillet and place it on a dish (don’t worry if some of the shrimp is still a touch grey, it will fully cook through when you return it to the skillet)
  • Add the remaining garlic and red pepper flakes to the skillet and heat for a few minutes, or until the garlic is fragrant (careful not to brown the garlic). Cook for a couple of minutes, until the wine and lemon juice have been reduced by a quarter. Cook until the butter has completely melted
  • Return the shrimp to the pan and toss to coat with the sauce. Allow for a couple of minutes for the shrimp to warm through (and for any grey shrimp to become pink)
  • Then serve. Remove the pan from the heat and stir in the parsley and more red pepper flakes, if desired. Serve as soon as possible
  • Due to the rapid cooking of shrimp scampi, it is important to prepare salads and sides before the shrimp is added to the pan
  • Serve it over spaghetti or crusty bread to complete the meal. If you’re going to use pasta for this garlic butter shrimp dish, choose a long noodle shape such as angle hair, spaghetti, or linguine. Increase the amount of sauce! In the event that you plan to serve it over pasta or rice, it is not a terrible idea to double the sauce to ensure that you have plenty to toss with. Reduce carbohydrate intake by using low-carbohydrate alternatives such as zucchini noodles or cauliflower rice in place of spaghetti or bread. To get high-quality Mediterranean products such as extra virgin olive oils and spices, visit Our Shop.

Calories:186.9kcal Carbohydrates:1.8g Protein:0.4g 6.9 g of saturated fat 0.3 g of Trans Fat Cholesterol:22.6mg Sodium:8.8mg Potassium:51mg Fiber:0.3g Sugar:0.2g Vitamin A: 652.7 International Units (IU).

5.9 milligrams of vitamin C Calcium:15.4mg Iron:0.4mg

Shrimp Scampi Recipe {So Easy!}

Scampi (shrimp scampi)! Everything about it is wonderfully saucy, flawlessly rich and buttery, and bursting with flavor! This quick and easy shrimp meal may be prepared in about 30 minutes with no effort or fuss. Try it and you’ll be transported to a world of garlicky lemon pasta supper bliss. Do you like this recipe? Also, be sure to try my very delicious Chicken Scampi!

Shrimp Scampi

This shrimp scampi is quick and easy to prepare for a weekday meal, but it is also impressive enough to serve to guests on the weekend. Essentially, it’s a straightforward dish produced with a small number of aromatic components that all come together and complement one another beautifully. In addition, cleanup is a breeze. Fresh chunks of protein-rich shrimp are cooked to exquisite perfection and mixed in a garlic butter white wine sauce that is complimented by a vibrant hint of lemon, and it’s all served over a bed of robust linguine noodles for a satisfying meal.

Shrimp Scampi Video

You will feel as if you have stepped straight into your favorite Italian restaurant after just one mouthful of this delicious dish. A tantalizing supper fit for a deluxe restaurant experience! All of the delicious tastes of this traditional dish are available to you at any time from the convenience of your own home!

What Is Shrimp Scampi?

The story of how shrimp scampi came to be is a fascinating one in and of itself. Scampi and shrimp are really two separate sorts of crustaceans that are related to each other. In Italy, the meal that we now know as shrimp scampi was originally known as just scampi, which means scampi fish. When the meal was introduced to the United States, chefs began substituting shrimp for the scampi, but the dish retained both names. In the original recipe, shrimp scampi is created with shrimp that are cooked in a garlic butter sauce and served over linguine or angel hair pasta noodles.

In my view, it’s just one of those go-to dishes that everyone should have in their recipe library at some point.

What’s not to like about this?

Ingredients You’ll Need For Shrimp Scampi

  • Linguine– you may use any sort of pasta for this recipe
  • Linguine is simply what I like for this particular dish. Other excellent choices are spaghetti, angel hair, and fettuccine. In the same way that you may substitute a different size shrimp for the pasta if you want something smaller that doesn’t require cutting up
  • Extra big shrimp It is best to use excellent quality extra virgin olive oil for this recipe
  • Substitutions are not permitted. Salt-free butter is required for the creation of the delicious garlic butter sauce that we all like. Garlic: For the greatest effects, use fresh garlic whenever possible. It’s a crucial taste in this dish, and the greatest components are used to create the best final flavor. Dry white wine– I like this with white wine since it has a more classic flavor, but low-sodium chicken is also a delicious choice. Seasoning the food with salt and freshly ground black pepper is essential for bringing out the flavors of the dish. Red pepper flakes– these are optional, but if you enjoy a spicy kick, add a pinch or two. When it comes to red pepper flakes, a little goes a long way. Only fresh lemon juice should be used
  • Do not use bottled lemon juice. It makes a lot of difference, believe me. Freshly chopped parsley– this garnish adds a splash of color and a hint of mild flavor to the meal, completing it.

How Do You Make Shrimp Scampi?

  • Preparing the pasta: prepare the pasta according to the package directions
  • In the meantime, melt the butter and olive oil in a 12-inch pan set over medium heat until the butter is melted and the olive oil is hot. Sauté the garlic until fragrant. Reduce sauce by half by adding wine or broth and simmering until reduced by half.
  • Immediately add the shrimp and season with salt, pepper, and red pepper flakes
  • Cook until the shrimp become pink
  • Remove the shrimp from the sauce and set aside.
  • Brighten with lemon and parsley: mix in the lemon juice and parsley before tossing the shrimp and sauce with the pasta
  • Serve soon after preparation.

What Kind of Shrimp Should I Get?

I recommend using extra big prawns for this dish since they will cook more quickly. While that may sound like a large amount of shrimp, it is simply a medium-sized shrimp that falls between the larger kinds such as jumbo and gargantuan in terms of size. A large size is also an excellent choice. The ideal count per pound would be somewhere in the range of 21–30 count per pound. You can use medium shrimp if you think the size of the shrimp is too enormous and you’d prefer something more bite-sized instead of large.

This recipe calls for frozen and thawed shrimp, which I recommend you use.

In most cases, they just take a few bags from the freezer and use them to replenish the supply at the meat/seafood counter.

So, for the greatest outcomes, I recommend purchasing frozen shrimp, thawing them thoroughly, and utilizing them as soon as possible. That way, you can be sure it hasn’t been hanging out for a few days and thawed out.

How Long Does Shrimp Scampi Keep?

In addition to what I’ve already stated, shrimp (whether cooked or raw) does not store very well. However, while you don’t have to throw away any leftovers right away, this isn’t a meal you can come back to and munch on for the remainder of the week. Storage in the refrigerator in an airtight container will keep it fresh for up to two days if done correctly. You may also keep leftovers in the freezer to extend the shelf life of the foods you have remaining (sans pasta). Frozen shrimp scampi may be kept in the freezer for up to 2 months at room temperature.

Tips For The Best Scrimp Scampi

  • When making shrimp scampi, dry wine is preferred
  • Sweet wines should be avoided as they will detract from the overall savory flavor of the preparation. I recommend sticking to chardonnay or pinot grigio as your white wine of choice. Before you begin cooking, check to see that the shrimp has been peeled and deveined. If you prefer not to have tails, you may easily remove them during this phase. Prepare the pasta so that it can be tossed with the heated shrimp and sauce. The pasta should not be rinsed with water since the sauce will not adhere to the pasta if it is finished cooking before the shrimp. If it is finished cooking before the shrimp, toss it with a little olive oil to prevent it from sticking. Take care not to overcook the shrimp, since this may cause their soft texture to become mushy. It will become rubbery and bouncy as a result of this.

More Amazing Shrimp Recipes You’ll Love:

  • Baked Shrimp (with Garlic Lemon Butter Sauce)
  • Creamy Parmesan and Spinach Shrimp
  • Easy Gnocchi Shrimp and Asparagus with Lemon-Pesto
  • Baked Shrimp (with Garlic Lemon Butter Sauce)
  • Packs of Shrimp and Asparagus in Foil

More Classic Italian Recipes to Try:

  • Bruschetta, Caesar Salad, Pasta Carbonara, Chicken Parmesan, and Margherita Pizza are some of the options.

Shrimp Scampi

Shrimp scampi that is to die for! Everything about it is wonderfully saucy, flawlessly rich and buttery, and bursting with flavor! This quick and easy shrimp meal may be prepared in about 30 minutes with no effort or fuss. Try it and you’ll be transported to a world of garlicky lemon pasta supper bliss. Servings:5 Prep10minutes Cook15minutes Prepared in 25 minutes or less

  • 12oz.linguine
  • 1 1/2 pounds extra large shrimp, peeled and deviened
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoonspunsalted butter
  • 4 garlic cloves, minced (4 tsp)
  • 1/2 cup dry white wine*
  • Salt and freshly ground black pepper
  • 1/8 teaspoon pepper flakes (optional)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 12oz.linguine
  • Cook the linguine according to the directions on the box. Before draining the pasta, save aside 1/4 cup of the water in case you want to thin the sauce later. In the meantime, heat a 12-inch pan filled with butter and olive oil over medium heat until the butter has melted. Toss in the garlic and cook for 1 – 2 minutes, or until it’s just barely yellow (don’t let it brown or it’ll taste harsh)
  • Stir in the wine and cook until it has been reduced by half, around 2 – 3 minutes. Add in the shrimp in an even layer, season with salt, pepper, and red pepper flakes, and cook until the shrimp become pink, about 1 1/2 – 2 minutes each side, until the shrimp are cooked through. Toss the shrimp and sauce together with the pasta after adding the lemon juice and parsley. Thin with additional pasta water if necessary. Serve as soon as possible
  • *Chicken broth with a low salt content can be used instead. As an alternative to pasta, shrimp can alternatively be served alongside crusty fresh bread for dipping into the sauce.

Nutritional Values Recipe for Shrimp ScampiCalories per serving: 550 calories from fat 162 percent of daily value* fat 18g28 percent saturated fat 6g38 percent calories from carbohydrate 361mg cholesterol 120 percent sodium 229mg ten percent potassium 304mg cholesteral 90% Carbohydrates53g18% of total calories 2g8 percent dietary fiber 2g2 percent of sugar The protein content is 37g (74%). Vitamin A480IU10 percent Vitamin C13mg16 percent Vitamin E10 percent Vitamin K10 percent Calcium224mg22 percent Iron4mg22 percent * Percent Daily Values are based on a 2,000 calorie diet with no added sugars or salt.

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