Shrimp Scampi

Quick and easy Shrimp Scampi is on the table in 30 minutes or less! And so buttery and delicious, the whole family will love it. 

Shrimp Scampi

I remember ordering Shrimp Scampi at a national Italian chain restaurant in high school (rhymes with Octave Pardon) and the shrimp were served with the tails on.

It just seemed like a bad idea. Was I really supposed to dig in to a pasta dish with my bare hands to get the tails off?!

Thanks to culinary school, I now know that some people like to eat shrimp with the tails on. I tried it. It was literally EXHAUSTING. My jaw got tired from the crunch.

Leave the tails on if you want to, but don’t say I didn’t warn you.

  • 8 ounces spaghetti
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1/4 cup dry white wine
  • 1/4 cup lemon juice
  • Salt and freshly ground black pepper
  • 2 pounds large shrimp peeled and deveined
  • 2 tbsp chopped fresh parsley
  • Parmesan cheese for serving
  1. Cook linguine according to package directions; drain well.
  2. Meanwhile, heat butter in a large skillet over medium-high heat until foaming. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the wine, lemon juice, ¼ tsp salt, and 1/8 tsp pepper; bring to boil.
  4. Add the shrimp, cover, and cook until the shrimp are slightly translucent, about 2 minutes.
  5. Reduce the heat to medium and cook until the shrimp are just cooked through, about 2 minutes more.
  6. Add pasta to the skillet and toss to combine. Season to taste with salt and freshly ground pepper. Garnish with parsley and Parmesan cheese.

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