Shrimp Scampi
User Reviews
5
Shrimp Scampi
Description
Shrimp Scampi relies on peeled and deveined shrimp quickly cooked in olive oil and then butter combined with minced garlic to build a fragrant base. Adding white wine and lemon juice introduces acidity that cuts through the richness, while red pepper flakes provide subtle heat. Tossing cooked linguine in this sauce allows the pasta to absorb the flavors, creating a harmonious dish. Fresh parsley on top brightens the presentation and adds freshness.
This dish can be served directly as a hearty pasta meal or paired with crusty bread to soak up the remaining sauce. Variations in pasta type or serving over polenta or grits offer options without compromising the core flavors. The recipe advises using freshly minced garlic for best flavor and choosing a moderately dry white wine.
Leftover shrimp scampi keeps well refrigerated for up to two days. Adjust the amount of red pepper flakes to your taste preference and feel free to substitute different pasta shapes or cooking fats as desired.
Ingredients
- 1 pound linguine spaghetti,, or angel hair
- 2 tablespoons olive oil
- 1 pound Shrimp peeled and deveined, medium
- 3 tablespoons butter
- 4 cloves garlic minced
- ⅓ cup white wine
- lemon juice of one
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 2 tablespoons parsley fresh
Instructions
- Bring a large pot of water to a boil, add a teaspoon of salt and cook the pasta according to your package directions.
- Carefully remove ½ cup of the pasta water before draining the pasta into a colander.
- Thoroughly pat the shrimp dry with a paper towel.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the shrimp to the heated pan and saute it for 2 minutes.
- Then flip the shrimp over and cook it for an additional minute.
- Add the butter and garlic to the pan, stirring until the butter has melted and garlic is fragrant.
- Add the white wine, lemon juice, salt, and red pepper flakes and bring the sauce to a low simmer
- Then add the pasta into the shrimp and sauce and stir to coat well.
- If the sauce is dry than desired, add a tablespoon of reserved pasta water and stir it in.
- Remove the scampi from the heat and garnish with fresh parsley.
Notes
- Use freshly minced garlic for the best flavor, though pre-minced can be used if needed.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- You can substitute spaghetti, angel hair, or fettuccine for the linguine.
- Serve over polenta or grits, or with crusty bread as alternatives to pasta.
- Butter or canola oil can be used instead of olive oil to cook the shrimp.
- Choose a white wine that is not too sweet or buttery, such as Chardonnay or white Burgundy.
- Adjust red pepper flakes to suit your preferred level of spice.
- Any shrimp size can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 451kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 137mg | 46% |
| Sodium | 338mg | 14% |
| Potassium | 398mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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