Shrimp Scampi Recipe
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
6 people
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Calories
470 kcal
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Course
Main Course
Shrimp Scampi Recipe
Description
The recipe starts by cooking linguine until just tender, seasoning the boiling water with kosher salt for flavor. After draining, the pasta is tossed with olive oil to prevent sticking. Shrimp is sautéed in a mixture of butter and olive oil with minced garlic and diced red onion, creating a fragrant base. Once the shrimp turn pink, they are removed while chicken stock and lemon juice reduce in the pan to form a light sauce. The cooked linguine and shrimp are then combined with the sauce, kosher salt, and fresh chopped parsley, which adds brightness and color.
The dish features tender, juicy shrimp with a buttery, garlicky sauce balancing the acidity of lemon and the mild sweetness of red onions. Linguine provides a smooth and slightly chewy texture that complements the seafood. Serving immediately preserves the delicate flavors and textures involved.
This shrimp scampi serves well as a main dish with a side salad or crusty bread. It suits occasions from casual dinners to more formal meals, showcasing straightforward preparation with fresh ingredients.
Ingredients
For the Pasta
- 1 pound linguine
- 2 tablespoons kosher salt
- 2 tablespoons olive oil
For the Shrimp Scampi
- 1 pound Shrimp peeled and deveined
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 4 tablespoons red onion diced
- 1/4 /4 cup chicken stock or broth
- 1 tablespoon lemon juice
- 1/2 /2 teaspoon kosher salt
- 4 tablespoons parsley chopped, fresh
Instructions
For the Pasta
- Set a large pot of water over medium heat and bring to a boil. Once it comes to a boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates and then cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta and toss with olive oil.
For the Shrimp Scampi
- Set a large skillet over medium heat. Add the butter to melt along with the olive oil. Saute the garlic and red onion. Add in shrimp and cook until the shrimp turns pink, about 2-3 minutes. Remove the shrimp and pour in chicken stock and lemon juice. Increase heat to medium-high heat until the stock comes to a boil. Remove from heat and stir in the cooked pasta, shrimp, salt and fresh parsley. Lightly toss shrimp to make sure it is well coated.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 205mg | 68% |
| Sodium | 3161mg | 132% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 130mg | 13% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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