Red Snapper Scampi
Elevate your seafood dining experience with this flavorful Red Snapper Scampi, a delightful twist on the classic shrimp scampi. Tender red snapper fillets, pan-seared to perfection, are nestled atop a bed of buttery, lemon-garlic capellini infused with a touch of dry white wine and a hint of red pepper flakes for subtle heat. This elegant yet simple dish is brought to life with fresh parsley and a squeeze of lemon, making it light, zesty, and perfect for an impressive weeknight dinner or a special occasion. Ready in just 35 minutes, this recipe pairs gourmet-quality seafood with a quick and easy preparation, satisfying both convenience and sophistication. Serve with a crisp white wine for the ultimate culinary pairing, and watch this Red Snapper Scampi become a new favorite!
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Recipe Information
Ingredients
- 4 pieces (6-oz each) red snapper fillets
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves (minced) garlic
- 0.5 cup dry white wine
- 2 tablespoons fresh lemon juice
- 0.25 cup chicken broth
- 0.25 teaspoon red pepper flakes
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces capellini (angel hair pasta)
- 4 pieces (for garnish) lemon wedges
Instructions
Cook the capellini (angel hair pasta) according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
Season both sides of the red snapper fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, place the red snapper fillets skin-side down and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.
Lower the heat to medium, then add the butter to the skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes.
Stir in the lemon juice, chicken broth, and red pepper flakes, and let the sauce simmer for another 2 minutes to slightly reduce.
Add the cooked capellini to the skillet, tossing gently to coat the pasta in the scampi sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until your desired consistency is reached.
Return the red snapper fillets to the skillet, nestling them into the pasta. Spoon some of the sauce over the fish and let everything heat through for 1-2 minutes.
Garnish with chopped parsley and serve immediately with lemon wedges on the side for squeezing over the fish and pasta.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
