Shrimp Scampi Anne
Elevate your weeknight dinner game with "Shrimp Scampi Anne," a quick and elegant pasta dish bursting with flavor. Tender, succulent shrimp are sautéed in a luxurious sauce of garlic, butter, and extra-virgin olive oil, perfectly balanced with a splash of dry white wine, fresh lemon juice, and a hint of red pepper flakes for a gentle kick. Tossed with al dente linguine and finished with fresh parsley and lemon zest, this classic recipe offers restaurant-quality results in just 30 minutes. Perfect for seafood lovers, this bright and zesty dish is as easy to prepare as it is impressive to serve. Whether you're hosting guests or enjoying a cozy night in, "Shrimp Scampi Anne" is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 0.5 cup dry white wine
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 8 ounces linguine or spaghetti, cooked al dente
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Pat the shrimp dry with paper towels, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil.
Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Be careful not to brown the garlic.
Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
Pour the white wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2-3 minutes.
Reduce the heat to medium and stir in the lemon juice, red pepper flakes, remaining 2 tablespoons of butter, and 1/4 teaspoon each of salt and black pepper.
Add the cooked pasta to the skillet and toss to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Return the shrimp to the skillet and toss until warmed through, about 1-2 minutes.
Remove the skillet from heat and sprinkle with fresh parsley and lemon zest.
Serve immediately, garnished with additional parsley or lemon wedges, if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.9 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1582 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.
