Succulent shrimp sautéed in a rich, garlicky butter sauce, tossed with al dente pasta and finished with a bright touch of lemon and parsley.
Author:Don Nicholas
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:4-6 servings 1x
Category:Entrée
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1/2 cup unsalted butter
4 cloves garlic, minced
1/4 cup white wine (optional)
2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
1/2 lb spaghetti or linguine, cooked al dente
Instructions
If using frozen shrimp, thaw them completely and pat dry with paper towels.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through.
If using wine, pour it into the skillet and let it simmer for 1-2 minutes until the alcohol evaporates.
Stir in the lemon juice, red pepper flakes, and parsley. Season with salt and pepper to taste.
Remove the skillet from the heat.
In a large bowl or the pasta pot, toss the cooked spaghetti or linguine with the shrimp and garlic butter sauce until the pasta is well coated.
Serve the shrimp scampi hot, garnished with additional parsley if desired.
Notes
For extra flavor, you can add 1/4 cup of grated Parmesan cheese to the sauce before tossing with the pasta.
If you prefer a thicker sauce, you can whisk in 1-2 teaspoons of cornstarch or flour mixed with a little cold water before adding the lemon juice and parsley.
