Garlic Butter Shrimp Scampi

$To make Garlic Butter Shrimp Scampi, you'll need the following tasty ingredients: - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter, divided - 4 cloves garlic, finely minced - 1 teaspoon red pepper flakes - 1 lemon, zested and juiced - 1/2 cup low-sodium chicken broth - 1/4 cup fresh parsley, finely chopped - Salt and freshly cracked black pepper - 8 oz linguine or spaghetti - Grated Parmesan cheese (optional) Each ingredient plays a key role in this dish. The shrimp gives a fresh taste, while butter adds richness. Garlic brings a strong aroma and flavor. Red pepper flakes add a touch of heat, but you can adjust this to your taste. The lemon adds brightness and tang, balancing the richness of butter. Chicken broth adds depth, while parsley gives a fresh finish. Salt and pepper enhance all the flavors. The pasta is the perfect base for this dish, soaking up the sauce. This dish is quick and easy, making it perfect for a weeknight dinner. You can find all these ingredients in most grocery stores. {{ingredient_image_2}} To start, fill a large pot with water and add salt. Bring the water to a rolling boil. Once boiling, add 8 ounces of linguine or spaghetti. Cook for about 8 to 10 minutes or until the pasta is al dente. This means it should be firm but not hard. Make sure to reserve half a cup of the pasta water before draining. Set the drained pasta aside. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Stir for about one minute until the garlic smells great and turns light golden. Next, gently add 1 pound of peeled and deveined shrimp. Season the shrimp with salt and black pepper. Cook them for 2 to 3 minutes on one side until they turn pink. Flip them over and cook for another 1 to 2 minutes until fully cooked. Remove the shrimp from the skillet and set them aside. In the same skillet, pour in 1/2 cup of low-sodium chicken broth. Then, add the juice and zest of 1 lemon. Bring this mixture to a gentle simmer. Let it reduce for about 2 to 3 minutes. This step helps to concentrate the flavors, making your dish even better. Lower the heat and return the cooked shrimp to the skillet. Add the reserved pasta and the last 2 tablespoons of butter. Gently toss everything together. If the sauce is too thick, stir in the reserved pasta water a little at a time until the sauce is creamy and coats the shrimp and pasta nicely. Stir in 1/4 cup of finely chopped fresh parsley. Taste the dish and adjust the seasoning with more salt and pepper if needed. This step ensures that every bite is full of flavor. Spoon the shrimp scampi onto serving plates. For an extra touch, sprinkle with grated Parmesan cheese if you like. To make it look nice, serve the scampi in a large shallow bowl. Garnish with more chopped parsley and a lemon wedge on the side. This adds color and makes the dish pop! - To get the best shrimp texture, use large, fresh shrimp. Look for shrimp that are firm and springy. - Avoid overcooking shrimp by watching the color change. Once they turn pink, they are done. Remove them from heat quickly. - You can add extra flavor with spices like paprika or herbs like basil. Fresh ingredients make a big difference. - If you want a different taste, try using vegetable broth instead of chicken broth. This keeps it light and fresh. - Garlic Butter Shrimp Scampi pairs well with garlic bread or a light salad. The bread soaks up the tasty sauce. - For side dishes, serve with steamed veggies or a simple rice dish. These options complement the shrimp nicely. Pro Tips Fresh Shrimp is Best: Whenever possible, use fresh shrimp instead of frozen for the best flavor and texture. If using frozen, ensure they are completely thawed before cooking. Control the Heat: Adjust the amount of red pepper flakes to suit your taste. Start with a smaller amount and add more if you prefer a spicier dish. Perfect Pasta Timing: To ensure your pasta and shrimp are ready at the same time, start cooking the pasta just before the shrimp. This way, everything can be combined while still hot. Reserve Pasta Water: Always reserve some pasta water before draining. The starchy water can help thicken and bind the sauce, providing a creamy consistency. {{image_4}} You can switch up the pasta to fit your diet. If you need gluten-free options, try rice noodles or gluten-free pasta. Both work well and still taste great. For a vegan twist, swap shrimp for mushrooms or chickpeas. You can use vegan butter too. These options keep the dish tasty and friendly for all diets. Want to change the flavor? Try adding a splash of white wine to the sauce. It gives a nice depth. Fresh herbs like basil or thyme can also boost the taste. If you like more protein, you can use scallops or even chicken. Both options add new flavors while still being quick to cook. You can make a creamy version of this dish. Just add heavy cream or coconut milk to the sauce. This change gives a rich texture. If you want to switch the broth, use vegetable broth for a lighter taste. Each variation keeps the dish exciting and flavorful. To keep your Garlic Butter Shrimp Scampi fresh, follow these steps: - Allow the dish to cool to room temperature. - Place leftovers in an airtight container. - Store in the fridge for up to 2 days. - For longer storage, freeze the dish for up to 1 month. - Use freezer-safe containers or heavy-duty freezer bags. When freezing, press out as much air as you can. This helps prevent freezer burn. Reheating your dish properly helps maintain its delicious flavor. Here are the best methods: - Stovetop: Heat in a skillet over low heat. Stir occasionally to heat evenly. - Microwave: Place in a microwave-safe dish. Cover loosely and heat in 30-second intervals. Stir in between to ensure even warming. When reheating, aim for about 5–7 minutes on the stove or 2–3 minutes in the microwave. Check that the shrimp is heated all the way through. Avoid high heat, which can overcook the shrimp and dry out your dish. You can store Garlic Butter Shrimp Scampi in the fridge for up to two days. Use an airtight container. It can last in the freezer for three months. Just make sure to wrap it well to prevent freezer burn. Yes, you can use frozen shrimp. Just thaw them before cooking. To thaw, put the shrimp in the fridge overnight. If you need them fast, place them in a bowl of cold water for about 15-20 minutes. Yes, but only if you use gluten-free pasta. Many brands offer good options. Always check the label to ensure it is truly gluten-free. This dish pairs well with garlic bread or a light salad. You could also serve it with steamed vegetables. For wine, try a crisp white wine like Sauvignon Blanc. To add more heat, increase the red pepper flakes. You can also add fresh chopped chili peppers. If you want a smoky flavor, try a pinch of smoked paprika. You’ve learned how to make Garlic Butter Shrimp Scampi from start to finish. By following the steps, you can cook perfectly tender shrimp and a flavorful sauce. Remember tips for adjusting flavors and storing leftovers. Get creative with variations to suit your taste. This dish is quick and satisfying, perfect for any meal. Trust your instincts, and enjoy experimenting with new flavors. Now you’re ready to impress your friends and family with a tasty meal!$

Garlic Butter Shrimp Scampi

A delicious and easy shrimp scampi recipe with garlic, butter, and lemon, served over pasta.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter, divided
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 lemon zested and juiced
0.5 cup low-sodium chicken broth
0.25 cup fresh parsley, finely chopped
to taste salt and freshly cracked black pepper
8 oz linguine or spaghetti
for serving Grated Parmesan cheese (optional)

Instructions

In a large pot, bring salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Once cooked, reserve 1/2 cup of the pasta water and then drain the excess. Set the drained pasta aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add in the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant and lightly golden.
Gently add the peeled and deveined shrimp to the skillet. Season the shrimp lightly with salt and freshly cracked black pepper. Cook the shrimp for 2-3 minutes on one side, until they turn pink, then flip them over and cook for another 1-2 minutes, until fully cooked. Once done, carefully remove the shrimp from the skillet and set aside.
In the same skillet, pour in the chicken broth, followed by the lemon juice and lemon zest. Bring the mixture to a gentle simmer, allowing it to reduce for about 2-3 minutes, which will concentrate the flavors.
Lower the heat and return the sautéed shrimp to the skillet. Add the reserved pasta and the remaining 2 tablespoons of butter. Gently toss everything together to combine. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches a creamy consistency that coats the pasta and shrimp nicely.
Stir in the chopped fresh parsley, and taste to adjust the seasoning with additional salt and pepper, if necessary.
Spoon the shrimp scampi onto serving plates. If desired, top with a generous sprinkle of grated Parmesan cheese before serving.

Notes

For an inviting presentation, serve the scampi in a large shallow bowl. Garnish with additional freshly chopped parsley and a lemon wedge on the side.

Keyword butter, garlic, pasta, scampi, shrimp