If you are looking for a special dinner for two you really cannot go wrong with shrimp scampi and I figured that it was the perfect time to update my old recipe! Shrimp scampi is a really simple pasta dish consisting of shrimp sauteed in a buttery, garlic, white wine and lemon sauce that is just to die for! Although this recipe is super quick and easy it is perfect for entertaining or for special dinners for two in addition to being a great weeknight meal. Really it takes more time to cook the pasta than it does to make the shrimp and sauce so dinner is on the table in less than 20 minutes! I like to hit the scampi up with some red pepper flakes for a touch of heat along with some lemon zest and parsley for garnish. No matter how you cut it, this dish is sure to impress and they will never know how easy it was to make!
(When I am serving shrimp scampi I normally remove the tails first.)
Shrimp scampi is also great with parmesan!
The original photo:
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Succulent sauteed shrimp in a buttery lemon and white wine sauce that is surprisingly quick and easy to make.
- 8 ounces linguine (or other pasta)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound jumbo shrimp (16-24), shelled and deveined
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1/4 cup white wine
- 1/4 cup lemon juice (~1 lemon)
- salt and pepper to taste
- 1 teaspoon lemon zest
- 1 tablespoon parsley, chopped
- Start cooking the pasta as directed on package.
- Meanwhile, heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before transferring to a large bowl.
- Add the white wine and lemon juice to the pan, deglaze it, simmer for a minute and remove from heat, season with salt and pepper and stir in the parsley and lemon zest before tossing with the shrimp and pasta.
Note: The cook time for the shrimp will vary depending on the size of your shrimp. When the shrimp just turns from 'translucent' to opaque/white (look at the thickest part of side where it was deviened) it is done and you want to flip the shrimp and then just a little before the white gets to the centre from the other side remove it from the pan; the residual heat will finish the job.
Option: Serve topped with parmesan.