Shrimp Scampi with Pasta
The best shrimp scampi ever! Tender shrimp are sauteed in a delicious butter full of garlicky, lemony goodness, with red pepper flakes for a kick, served up with your favorite pasta that's tossed in that lemon garlic butter in less than 15 minutes. Talk about a winner for dinner!
Servings: 4 servings
Calories: 360kcal
Equipment
Ingredients
- 4 servings pasta of your choice
- 2 tablespoon 30 mL olive oil
- 4 tablespoons 57 g butter
- 4-5 large garlic cloves minced
- 2 lbs of 20 count shrimp peeled and de-veined. tails optional
- Salt and freshly ground black pepper to taste
- ¼ cup 59 mL dry white wine or chicken broth
- ¼ teaspoon crushed red pepper flakes
- Zest of 1 lemon
- Juice of 2 lemons
- ½ lemon sliced thinly
- ¼ cup chopped parsley optional
Instructions
- Bring a large pot of water to boil, add 1 tablespoon of salt and the pasta to the pot, and cook for 7 to 10 minutes, or according to the directions on the package.
- While pasta is cooking, heat olive oil and butter in a large saute pan or skillet over medium heat. Add garlic and cook until fragrant, stirring frequently for about 30 seconds to 1 minute.
- Add the shrimp, season them with black pepper and salt to taste, no more than about 1 teaspoon each, and let sear for 2 minutes on one side, until it's just turning pink, then flip onto their other sides.
- Pour in wine or broth, add red pepper flakes, and bring to a simmer for 2-3 minutes, stirring often; the wine will be reduced and the shrimp cooked through by 3 minutes, don't overcook the shrimp.
- Take off heat and stir in the lemon slices, lemon zest, lemon juice and parsley. Taste sauce for seasoning, then toss the drained pasta with shrimp and sauce, then serve immediately.
Nutrition
Serving: 1g | Calories: 360kcal | Carbohydrates: 55g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 584mg | Fiber: 5g | Sugar: 10g