Easy Shrimp Scampi Recipe
Shrimp scampi is a classic dish that’s quick to make and bursting with fresh flavors. This recipe pairs succulent shrimp with a garlic-infused butter sauce, all tossed with linguine pasta and topped with vibrant parsley. Perfect for a weeknight dinner or a special occasion, it’s sure to become a favorite in your kitchen!
Ingredients:
- 1 pound raw large shrimp (20 to 25 count), thawed if frozen, peeled and deveined
- 4 cloves garlic, 2 grated and 2 thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for the pasta water
- 4 tablespoons unsalted butter, divided
- 1 (2-inch) strip fresh lemon peel (yellow paEasy Shrimp Scampi: A Light and Flavorful Weeknight Dinner
Preparing a quick and delicious dinner on a busy weeknight can be a challenge, but this Easy Shrimp Scampi recipe offers a perfect solution. With succulent shrimp in a garlic lemon butter sauce, served over linguine, this dish is not only easy to make but also bursting with flavor. Follow this simple guide to have a gourmet meal ready in just 30 minutes!
Ingredients:
- 1 pound large shrimp (20 to 25 count), thawed if frozen, peeled and deveined
- 4 cloves garlic, 2 grated and 2 thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for the pasta water
- 4 tablespoons unsalted butter, divided
- 1 (2-inch) strip fresh lemon peel (yellow part only, removed with a vegetable peeler)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon freshly squeezed lemon juice
- 8 ounces dried linguine pasta
- 1/2 cup finely chopped fresh parsley leaves
Directions:
- Start the Pasta Water: Begin by filling a large saucepan with water, season with about 1 tablespoon of kosher salt, and bring it to a boil over medium-high heat.
- Prepare Your Ingredients: Since shrimp scampi cooks quickly, prepare all your ingredients beforehand. This includes thawing and peeling the shrimp, grating and slicing the garlic, peeling the lemon, and chopping the parsley.
- Marinate the Shrimp: In a large bowl, combine the shrimp with grated garlic, olive oil, and 1 teaspoon of kosher salt. Toss to coat and set aside.
- Cook the Pasta: Once the water is boiling, add the linguine and cook according to the package instructions, usually about 8 minutes.
- Make the Sauce: In a large, straight-sided skillet, melt 2 tablespoons of butter over medium-low heat. Add the sliced garlic, lemon peel, and red pepper flakes. Sauté until fragrant, about 2 minutes. Stir in the lemon juice and add 1/4 cup of pasta cooking water, then let it simmer until the sauce reduces slightly, about 2 minutes.
- Finish the Sauce: Add the remaining 2 tablespoons of butter to the sauce and whisk until the sauce is light and slightly thickened.
- Cook the Shrimp: Add the marinated shrimp to the pan and cook, stirring regularly, until the shrimp are opaque, about 3 minutes.
- Combine and Serve: Drain the cooked pasta and add it directly to the skillet with the shrimp and sauce. Toss everything together with tongs to coat the pasta thoroughly. Remove the lemon peel, add the chopped parsley, toss once more, and serve immediately.
Nutritional Information:
- Calories: 400 kcal per serving
- Servings: 4
Total Time:
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
This Easy Shrimp Scampi is perfect for a nutritious weeknight dinner that feels special without the hassle. The fresh flavors of lemon and parsley make it a delightful meal that’s sure to please everyone at the table. Enjoy your cooking and the delicious results!
Easy Shrimp Scampi
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 pound raw large shrimp (20 to 25 count), thawed if frozen, peeled and deveined
4 cloves garlic, 2 grated and 2 thinly sliced
1 tablespoon olive oil
1 teaspoon kosher salt, plus more for the pasta water
4 tablespoons unsalted butter, divided
1 (2-inch) strip fresh lemon peel (yellow part only, removed with a vegetable peeler)
1/2 teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice
8 ounces dried linguine pasta
1/2 cup finely chopped fresh parsley leaves
Instructions
Start heating the pasta water. Fill a large saucepan with water and season with about 1 tablespoon kosher salt. Bring to a boil over medium-high heat (this will take about 15 minutes — enough time to prepare the rest of the recipe).
Get ready to cook. Shrimp scampi is very quick cooking, so be sure to have everything ready before you begin cooking the pasta or making the sauce. The shrimp should be thawed if frozen and peeled with the tails removed. Grate 2 cloves of garlic and thinly slice the other 2. Remove a 1-inch section of peel from the lemon and then juice it. Measure the olive oil. Finally, chop the parsley.
Marinate the shrimp. Place the shrimp, grated garlic, olive oil, and 1 teaspoon kosher salt in a large bowl and toss to combine; set aside.
Add the pasta to the pasta water. Add the linguine to the boiling water and reduce the heat slightly to maintain a simmer. Set a timer for 8 minutes.
Fry the garlic, lemon zest, red pepper flakes. Melt 2 tablespoons of the butter in a large, straight-sided skillet over medium-low heat. When the butter begins to bubble, add the sliced garlic, the strip of lemon peel, and red pepper flakes and sauté until fragrant, about 2 minutes.
Add the lemon juice and reduce the sauce. Carefully add the lemon juice. There will be plenty of steam at first, and then the whole pan will come to a steady simmer. Scoop 1/4 cup of pasta cooking water from the saucepan into the sauce and cook until the butter sauce reduces slightly, about 2 minutes.
Add the remaining butter to the sauce and whisk to emulsify. Quickly add the remaining 2 tablespoons of butter to the reduced sauce. Whisk briskly until the sauce is lightened in color and thickened, about 1 minute.
Add the shrimp to pan and cook. Add the shrimp to the sauce and cook, stirring regularly, until the shrimp is opaque, about 3 minutes. Remove the pan from the heat until the pasta is ready.
Drain the pasta and add to the pan, toss with tongs. Check the pasta when the timer goes off. When it is tender, drain. Add the pasta to the shrimp, tossing with tongs to coat the pasta with the sauce.
Add the parsley and serve immediately. Remove the lemon peel from the pan. Add the parsley and toss again to coat. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 kcal