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- 1 pound large shrimp, peeled and deveined - 8 ounces linguine or spaghetti - 4 tablespoons unsalted butter Large shrimp add a sweet, briny taste to the dish. I like to use fresh, high-quality shrimp for the best flavor. You can use linguine or spaghetti based on your preference. Both types of pasta hold the sauce well. Unsalted butter creates a rich, creamy base and enhances the dish's savory notes. - 4 cloves garlic, finely minced - 1 lemon, zested and juiced - 1 teaspoon red pepper flakes (optional for heat) - 1 cup low-sodium chicken broth Garlic brings a strong aroma and taste. I always recommend using fresh garlic for the best results. The lemon zest and juice provide a bright flavor that balances the richness of the butter. Red pepper flakes add a nice kick, but you can skip them if you prefer less heat. Chicken broth adds depth and richness to the sauce, making it more flavorful. - 1/4 cup fresh parsley, chopped - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste Fresh parsley adds a pop of color and freshness. I love to chop it finely to mix in well. You can drizzle extra virgin olive oil for added richness. Lastly, salt and pepper enhance all the flavors, making the dish taste complete. To start, fill a large pot with water. Add a generous amount of salt to the water. Bring it to a boil. Once boiling, add the linguine. Cook it according to the package instructions until it's al dente. Keep an eye on it to avoid overcooking. Before draining, reserve 1 cup of the pasta cooking water. This water is full of flavor. Drain the pasta and set it aside for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Wait until the oil is hot. Add the shrimp in a single layer. Season the shrimp with salt, pepper, and red pepper flakes if you want some heat. Sauté for about 2-3 minutes on each side. The shrimp should turn pink and opaque. Once done, remove the shrimp from the skillet and place them on a plate. Now, reduce the heat to medium-low in the same skillet. Add 4 tablespoons of unsalted butter and let it melt. Once melted, add 4 cloves of finely minced garlic. Sauté the garlic for about 1 minute. Stir it frequently until it becomes fragrant. This step fills your kitchen with a wonderful smell. Next, pour in 1 cup of low-sodium chicken broth and fresh lemon juice. Make sure to scrape up any bits stuck on the skillet. This adds flavor. Bring the mixture to a gentle simmer. Stir in the lemon zest and the reserved pasta water. Let it simmer for about 2-3 minutes. This allows all the flavors to meld together nicely. Finally, return the cooked pasta and shrimp to the skillet. Toss everything together. Ensure the pasta and shrimp are well coated with the sauce. If the pasta seems dry, add more reserved pasta water until you reach your desired consistency. Taste the dish and adjust with more salt and pepper if needed. Remove from heat and add 1/4 cup of chopped parsley. Let it sit for a minute to blend the flavors beautifully. To get the best shrimp, you need to pay attention to cooking time and temperature. Cook shrimp on medium heat for about 2-3 minutes per side. They will turn pink and opaque when done. Overcooking will make them tough. Peeling and deveining shrimp is easy. First, hold the shrimp firmly. Twist and pull off the shell. Use a knife to make a small cut along the back. Remove the dark vein with the knife or your fingers. This step makes the shrimp cleaner and more pleasant to eat. If you want a creamy dish, add cream or cheese. Heavy cream works well, or you can use a bit of cream cheese. Just stir it in after cooking the shrimp. Start with a little and taste. You can always add more if you like. Adjust the ratios to keep the flavors balanced. If you add cream, you might need more lemon juice to keep the dish bright. Taste as you go to find what you love. For a great presentation, serve your shrimp scampi in a large, shallow bowl. This style lets all the colors shine. Add a sprinkle of parsley and some lemon wedges on top. It makes the dish look fresh and inviting. Pair your shrimp scampi with a crisp white wine, like Sauvignon Blanc. The wine’s acidity will match well with the lemon. You can also serve it with a side salad or garlic bread to complete the meal. {{image_4}} You can use many types of pasta for this dish. Linguine is my go-to, but spaghetti works well too. You can also try fettuccine or penne. If you need a gluten-free option, use gluten-free pasta made from rice or corn. These options cook nicely and keep the same great taste. If you don’t have fresh shrimp, frozen shrimp can save the day. Just make sure to thaw them first. For the broth, chicken broth is great, but vegetable broth is a nice swap. You can also use a splash of white wine for more flavor. Olive oil can be replaced with avocado oil for a different twist. You can easily change the dish by adding veggies. Spinach brings color and nutrients. Cherry tomatoes add a fresh burst of flavor. You could also add bell peppers or asparagus. For spices, try fresh herbs like basil or oregano. A pinch of smoked paprika gives it a nice kick too. Mix and match to find your favorite! To keep your shrimp scampi fresh, store leftovers in an airtight container. This helps prevent the dish from drying out or absorbing other flavors in the fridge. It will last up to 3 days in the refrigerator. Before serving, ensure you reheat it gently on low heat to avoid overcooking the shrimp. If you want to save some for later, freezing is a great option. First, let the shrimp scampi cool completely. Then, transfer it to a freezer-safe container. You can freeze it for up to 2 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat. Add a splash of chicken broth or water to help restore moisture. Yes, you can make this dish in advance. To store it, let the shrimp scampi cool completely. Then, place it in an airtight container. You can keep it in the fridge for up to three days. When ready to eat, reheat it on the stove over low heat. Add a splash of chicken broth to keep it moist. Stir gently until heated through. Yes, you can enjoy this dish without pasta. Try serving the shrimp over rice or quinoa for a tasty alternative. You can also serve it with a side of roasted vegetables. This way, you still get all the great flavors without the carbs. If you don't have shrimp, other seafood works well. Try scallops or lobster for a delicious twist. You can also use chicken or firm tofu for a different protein. Each option brings a unique flavor to the dish while keeping it delightful. This blog post covered the key ingredients for shrimp scampi and how to prepare it. You learned about cooking pasta, sautéing shrimp, and making a delicious sauce. We also explored tips for perfecting the dish and ideas for variations. As you dive into making this recipe, remember that fresh ingredients make the best flavors. Experiment with substitutions to find what you love. Enjoy the process and savor every bite of your shrimp scampi!

One-Pan Lemon Garlic Shrimp Scampi

Elevate your dinner game with this One-Pan Lemon Garlic Shrimp Scampi that is bursting with flavor! This quick and easy recipe combines succulent shrimp, fragrant garlic, and zesty lemon, all in one pan for effortless cleanup. Perfect for busy weeknights or special occasions, it can be on your table in just 30 minutes! Click through to explore the full recipe and impress your family and friends with this delicious dish!
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Ingredients
  

1 pound large shrimp, peeled and deveined

8 ounces linguine or spaghetti

4 tablespoons unsalted butter

4 cloves garlic, finely minced

1 lemon, zested and juiced

1 teaspoon red pepper flakes (optional for heat)

1 cup low-sodium chicken broth

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped

2 tablespoons extra virgin olive oil

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook the linguine according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Once hot, add the shrimp in a single layer. Season with salt, pepper, and red pepper flakes if you desire some heat. Sauté for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside on a plate.

      Prepare the Sauce: In the same skillet, reduce the heat to medium-low and add the butter. Allow it to melt, then add the minced garlic. Sauté the garlic for approximately 1 minute, stirring frequently, until it becomes fragrant.

        Add Liquids: Gradually pour in the chicken broth and fresh lemon juice, making sure to scrape up any flavorful bits that may have stuck to the bottom of the skillet. Bring the mixture to a gentle simmer.

          Combine Ingredients: Stir in the lemon zest and the reserved pasta water to the simmering mixture. Let it gently simmer for about 2-3 minutes, allowing the flavors to meld together.

            Mix Everything Together: Return the cooked pasta and shrimp back into the skillet. Toss everything thoroughly to ensure the pasta and shrimp are well coated with the sauce. If the pasta appears dry, gradually add more reserved pasta water as needed until it reaches your desired consistency.

              Finish the Dish: Taste the dish and adjust the seasoning with additional salt and pepper if necessary. Remove from heat, add the chopped parsley, and let it sit for about a minute to allow the flavors to blend beautifully.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the shrimp scampi in a large, shallow bowl or on a platter. For a cheerful touch, garnish with extra parsley and lemon wedges, creating a bright and appetizing presentation.