Shrimp Scampi
Indulge in the buttery, garlicky goodness of classic Shrimp Scampi, a quick yet elegant seafood pasta that's perfect for busy weeknights or special occasions. Tender jumbo shrimp are pan-seared to perfection and bathed in a luscious sauce made with white wine, freshly squeezed lemon juice, fragrant garlic, and a hint of red pepper flakes for subtle heat. Tossed with al dente linguine, fresh parsley, and a touch of zesty lemon, this one-pan meal is as vibrant in flavor as it is simple to prepare. Ready in just 35 minutes, Shrimp Scampi is a restaurant-quality dish that brings sophisticated flavors right to your dinner table. Ideal as a main course, serve it with a side of crusty bread to soak up the delicious sauce. Keywords: Shrimp Scampi recipe, easy garlic butter shrimp, seafood pasta dinner, one-pan shrimp linguine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 0.25 teaspoon red pepper flakes
- 0.5 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed
- 12 ounces linguine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
Meanwhile, season the shrimp with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, add the garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate and the flavors to meld together. Stir in the lemon juice.
Return the cooked shrimp to the skillet, tossing to coat in the sauce.
Add the cooked linguine to the skillet, tossing everything together and allowing the pasta to soak up the sauce.
Remove from heat and stir in the chopped parsley and lemon zest.
Serve immediately with additional lemon wedges on the side for squeezing, if desired.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.2 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 409 mg | 31% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1591 mg | 34% | |
*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.
