Easy Shrimp Scampi
User Reviews
5
-
Total Time
20 mins
-
Servings
4 people
-
Calories
422 kcal
-
Course
Main Course
-
Cuisine
Italian
Easy Shrimp Scampi
Description
In this recipe, linguine is cooked in salted boiling water to the desired firmness. Meanwhile, peeled and deveined shrimp are seasoned with salt and Italian seasoning, then sautéed in butter and olive oil to maintain a rich texture and prevent butter burning. After removing shrimp, garlic is briefly cooked in the fat to release aroma without browning.
Chicken stock or dry white wine is added and simmered with salt and pepper to reduce and thicken, concentrating flavors to blend with lemon juice. The shrimp return to the pan to rewarm in the sauce, and cooked pasta is combined at the end with chopped fresh parsley sprinkled on top. The result is a tender, fragrant pasta dish with a buttery, lemony, garlicky sauce that complements the shrimp.
The dish pairs well with a crisp salad or steamed vegetables for a full meal. Using fresh shrimp and freshly minced garlic enhances the flavor depth, while careful timing ensures shrimp remain tender and pasta is perfectly cooked.
Leftovers can be stored in airtight containers in the refrigerator for up to four days. Freezing both shrimp and pasta together is not recommended due to texture changes; if freezing, do so separately. You can substitute all butter or all oil if desired, but keeping some oil helps prevent the butter from burning during cooking.
Ingredients
- 1 lb Shrimp deveined and peeled
- 8 oz linguine
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon Italian seasoning
- 3 tablespoons butter salted
- 3 tablespoons olive oil
- 5 cloves garlic minced
- 1 1/2 cup chicken stock or dry white wine
- 2 tablespoons lemon juice
- 1/4 teaspoon black pepper
- 1/3 cup parsley fresh
- kosher salt for pasta water
Instructions
- Cook Pasta: Bring a large pot of well salted water to a boil. Add pasta and cook until al dente, per the box time. For fresh pasta, cook for only 2 minutes. (See the rest of the recipe for timing so that it's all done at the same time)
- Prep Shrimp: Season shrimp with 1 teaspoon salt and 1 teaspoon Italian seasoning.
- Cook Shrimp: Once your pot of water starts to boil, in a large saute pan, add oil and butter and turn to medium. Melt the butter in the oil. (Now add pasta, if 10 mins of cooking is required) Once all of the butter has melted, add the shrimp. Saute until pink, about 1-2 minutes on each side. Once pink, remove the shrimp, place it on a plate, and set aside.
- Create Sauce: Add garlic to the butter and oil and cook for just 30 seconds, stirring often to ensure it does not burn. Add stock (or wine), 1/2 teaspoon of salt, and pepper to the pan. Turn the heat up to medium-high to allow the simmer for about 5 minutes to reduce. (Add pasta to cook if using fresh made pasta). Add lemon juice.
- Add Pasta and Shrimp: Turn the heat down to low, add pasta to the sauce, mix well. Add shrimp and parsley and coat.
- Serve and Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze shrimp and fresh pasta separately if needed; avoid freezing them together for best texture.
- Use a mix of butter and oil to prevent butter from burning during sautéing.
- Fresh shrimp and freshly minced garlic improve the flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 1076mg | 45% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
