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Shrimp Scampi

Shrimp Scampi

I wanted to make something light and delicious yet easy for dinner so I went in search of a recipe online.  I found a shrimp scampi recipe on Closet Cooking that looked amazing.  I adapted it a bit by using a little less olive oil & butter and chicken broth instead of wine.  It took minutes to make and tasted FANTASTIC!  My husband and I both really loved it and my kids gobbled up the shrimp so fast!  I have a feeling I will be making this recipe A LOT in the future.  Thanks for another terrific recipe, Kevin!

Shrimp Scampi

How to Make Shrimp Scampi

Cook the pasta per instructions then drain, reserving 1/2 cup of the cooking water.

While the pasta is cooking heat the oil and 1 tablespoon of butter in a large skillet over medium heat.  Add the red chili pepper flakes, minced garlic, and shrimp to the pan.  Sauté for 2-3 minutes or until cooked, stirring often.  Season with sea salt, to taste.  Remove the shrimp from the skillet into a bowl; set aside.

Add the chicken broth (or wine), lemon juice, and lemon zest to the skillet and bring to a boil.  Simmer the liquid until reduced by half, about 3-4 minutes.  Add the remaining tablespoon of butter, wait for it to melt then turn off the heat.  Add the pasta, shrimp, parsley, and some reserved water, if needed, to the skillet, season with sea salt, to taste then toss to coat evenly.  Serve immediately.  Enjoy.

Shrimp Scampi

 

Shrimp Scampi

Shrimp Scampi

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 10 oz of spaghetti cooked per instructions
  • 1 tbsp olive oil
  • 2 tbsp butter divided
  • 1 pinch of crushed red pepper flakes
  • 5 cloves of garlic minced
  • 1 pound of shrimp shelled & deveined (I also removed the tails)
  • ¼ cup of chicken broth or white wine
  • Juice and zest of a lemon
  • 1 tbsp fresh parsley chopped

Instructions

  • Cook the pasta per instructions then drain, reserving 1/2 cup of the cooking water. 
  • While the pasta is cooking heat the oil and 1 tablespoon of butter in a large skillet over medium heat. Add the red chili pepper flakes, minced garlic, and shrimp to the pan. Sauté for 2-3 minutes or until cooked, stirring often. Season with sea salt, to taste. Remove the shrimp from the skillet into a bowl; set aside.
  • Add the chicken broth (or wine), lemon juice, and lemon zest to the skillet and bring to a boil.  Simmer the liquid until reduced by half, about 3-4 minutes.  Add the remaining tablespoon of butter, wait for it to melt then turn off the heat.  Add the pasta, shrimp, parsley, and some reserved water, if needed, to the skillet, season with sea salt, to taste then toss to coat evenly. Serve immediately.  Enjoy.
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29 Comments

  1. This is one of the first dishes I learned to cook because I just loved to eat it! Yours looks delicious. Have a wonderful weekend!

  2. oooh yummy shrimp pasta!! Love your take on healthy cooking! As much as I love cheese, sometimes it’s great to see one without! haha.. Definitely love to try this!! White wine would be soooo delicious!

  3. When I saw this dish I thought about my uncle who used to make this dish and loves eating it still to this day, I’ve never tried it myself and I’m not proud to even say that because it looks great here! Richard