Minute Shrimp Scampi

$- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon lemon zest - 1/4 cup lemon juice (freshly squeezed) - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/2 cup fresh parsley, chopped - 8 ounces spaghetti or linguine - Grated Parmesan cheese for serving (optional) In this dish, we use large shrimp for that juicy bite. The unsalted butter adds a rich flavor. Garlic gives it a nice kick. Fresh lemon zest and juice brighten the dish. Red pepper flakes can add a hint of heat if you want. Fresh parsley brings color and freshness. Spaghetti or linguine makes the perfect base. And don't forget Parmesan cheese for a creamy finish! Gather these ingredients, and you are ready to create a quick and tasty meal. Each one plays a role in making your Minute Shrimp Scampi shine. {{ingredient_image_1}} 1. Boiling the water: Start by filling a large pot with water. Add a good pinch of salt. Bring the water to a rapid boil over high heat. This step is key for flavorful pasta. 2. Cooking until al dente: Once boiling, add your spaghetti or linguine. Cook according to the package instructions until it is al dente. This means it should still have a little bite to it. 3. Reserving pasta water: Before you drain the pasta, save about 1/2 cup of the pasta water. This starchy water helps to thicken your sauce later. 1. Sautéing garlic in butter: In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add 4 cloves of minced garlic. Sauté for 1-2 minutes until it smells great and is lightly golden. Be careful not to burn it, as burnt garlic can taste bitter. 2. Cooking the shrimp: Add 1 pound of peeled and deveined shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes if you like a little heat. Let the shrimp cook for 2-3 minutes without stirring. They should start turning pink. 3. Adding lemon zest and juice: Flip the shrimp over and add 1 tablespoon of lemon zest and 1/4 cup of freshly squeezed lemon juice. Stir everything together and cook for another 2-3 minutes until the shrimp are fully cooked and opaque. 1. Tossing with pasta: Add the drained pasta to the skillet. Toss everything together well, making sure the pasta is coated in the garlic-lemon sauce. 2. Adjusting sauce consistency: If the sauce looks too thick, add a little bit of the reserved pasta water. Stir until you reach your desired sauce thickness. 3. Final touches before serving: Mix in 1/2 cup of chopped fresh parsley. Taste and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with extra parsley and grated Parmesan cheese if you like. Using fresh ingredients is crucial for great taste. Always choose fresh shrimp. Fresh shrimp have a mild, sweet flavor. They add a nice touch to your dish. Fresh garlic gives a strong aroma, enhancing the overall taste. Use fresh lemon juice and zest for brightness. The acidity from lemon helps balance the dish. It cuts through the richness of the butter. To balance flavors, use salt carefully. Too much salt can overpower the dish. Start with a pinch and taste as you go. Acidity from lemon juice brightens the dish. It adds a refreshing contrast to the rich butter and shrimp. Cooking shrimp perfectly is key. Shrimp cook fast; they only need 2-3 minutes on each side. They turn pink when done. Overcooking shrimp makes them rubbery. Watch them closely as they cook. Avoid overcooking garlic, too. Sauté it for just 1-2 minutes until golden. If garlic burns, it becomes bitter. This can ruin your dish. Keep the heat moderate to cook garlic without burning. Presentation makes your dish appealing. Serve your shrimp scampi in a large pasta bowl. This gives it a nice, inviting look. Garnish with fresh lemon slices for color. They add a vibrant touch. Use extra parsley on top. It brightens the dish, making it look fresh. If you like, sprinkle grated Parmesan cheese over the top. This adds flavor and makes the dish feel gourmet. Pro Tips Fresh Shrimp is Key: Always opt for fresh or high-quality frozen shrimp for the best flavor and texture. Don't Overcook: Shrimp cook very quickly; remove them from the heat as soon as they turn pink and opaque to avoid a rubbery texture. Enhance the Sauce: For extra flavor, add a splash of white wine or a pinch of capers to the butter and garlic before adding shrimp. Perfect Pasta Pairing: Reserve some pasta water to adjust the sauce's consistency, helping it cling better to the noodles. {{image_2}} If you want to change things up, you can switch out the shrimp. You might try chicken or firm tofu. Both options will soak up the sauce well. They also add a nice texture. For pasta, I love using gluten-free options. Rice noodles or gluten-free spaghetti work great. They taste good and are easy to find. This way, everyone can enjoy the dish. Want to add more color and taste? Throw in some spinach or cherry tomatoes. These veggies cook fast and add a nice pop. You can also use fresh basil or oregano for a different taste. They bring a lovely aroma and flavor to the dish. When serving Minute Shrimp Scampi, I like to pair it with a simple salad. A fresh green salad with lemon vinaigrette works well. It balances the rich flavors of the scampi. For wine lovers, a crisp white wine is perfect. A Sauvignon Blanc or Pinot Grigio pairs nicely. These wines enhance the lemon and garlic notes in the dish. To keep your shrimp scampi fresh, store it in the fridge. Use an airtight container. Make sure it cools down first. This helps prevent sogginess. You can enjoy leftovers for up to three days. For longer storage, freezing works well. Place the shrimp scampi in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. To reheat without drying out, use the stove. Heat a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until it is warm. You can also use the microwave. Place it in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts of 30 seconds, stirring in between. This helps keep the shrimp juicy. To refresh the flavors, squeeze some lemon juice on top. Add fresh parsley or a sprinkle of salt, if needed. Refrigerated leftovers last about three days. After that, check for spoilage. Signs include a sour smell, slimy texture, or discoloration. If you see any of these, it’s best to toss it. If frozen, eat it within three months for the best taste. Always label and date your containers. This helps you keep track of how long it has been stored. Shrimp scampi cooks very quickly. You can cook it in about 10 minutes. First, cook the pasta for 8 minutes. Then, the shrimp take only 4 to 6 minutes in the pan. It's fast and perfect for busy nights. You can prepare some parts ahead of time. You can cook the pasta and store it. Cook the shrimp just before serving for the best taste. If you make it all ahead, it may not taste as fresh. You can use olive oil instead of butter. It adds a nice flavor and keeps it light. You can also try vegan butter for a dairy-free option. Both work well and keep the dish tasty. Shrimp scampi can be a healthy dish. Shrimp is low in calories and high in protein. Use less butter to make it lighter. Fresh herbs and lemon juice add nutrients, too. It’s a smart choice for a quick meal. Yes, frozen shrimp work great! Just make sure to thaw them first. You can run them under cold water to speed it up. Frozen shrimp cook the same way as fresh shrimp and taste delicious. You now know how to make a delicious shrimp scampi. We covered key ingredients, cooking steps, and helpful tips. You learned to perfect flavors and enhance the dish with variations. Remember to store leftovers properly and reheat them for the best taste. With these insights, you can impress anyone at dinner. Enjoy creating this meal and explore your own twists to make it special!$

A quick and delicious shrimp scampi recipe with garlic, lemon, and parsley served over pasta.

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon lemon zest
1 quarter cup lemon juice (freshly squeezed)
1 quarter teaspoon red pepper flakes (optional)
to taste Salt and pepper
1 half cup fresh parsley, chopped
8 ounces spaghetti or linguine
for serving Grated Parmesan cheese (optional)

Instructions

Begin by cooking the spaghetti or linguine according to the package instructions in a large pot of salted boiling water. Cook until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
Add the shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes without stirring until the shrimp start turning pink.
Flip the shrimp and add the lemon zest and lemon juice to the skillet. Stir well and cook for another 2-3 minutes until the shrimp are fully cooked and opaque.
If the sauce is too thick, stir in a little of the reserved pasta water until you reach your desired consistency.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the garlic-lemon sauce. Mix in the chopped parsley and adjust the seasoning if necessary.
Serve hot, garnished with extra parsley and grated Parmesan cheese if desired.

Notes

Serve in a large pasta bowl garnished with fresh lemon slices and extra parsley for a pop of color.

Keyword pasta, quick meal, scampi, shrimp