Shrimp Scampi Recipe

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Instructions

  • Bring a large pot of water to a boil. Cook pasta according to box instructions and drain well.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp in a single layer.  Cook  1 1/2-2 minutes per side or until cooked through.  Remove shrimp to plate cover and keep warm.
  • Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp-tender, stirring frequently; approximately 4-5 minutes. Add garlic and cook for 1 minute, stirring constantly.  Add grape tomatoes cooking for 30 seconds, stirring several times.  Add the wine and cook for 1 minute, letting it reduce some.
  • Add the shrimp back to the skillet, along with the lemon juice, parsley, and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste.  Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.
Shrimp Scampi is a classic shrimp dish with a lemon garlic wine butter sauce prepared in about fifteen minutes. It is elegant enough for company yet easy enough for one on a weeknight.

Notes

  • This recipe moves quite quickly, so have everything ready and in close proximity.
  • If available, use wild-caught shrimp, as they taste better and are healthier for you. I like using the 21-25 count.
  • You can substitute fettuccine or linguine pasta. For a low-carb meal, serve with zoodles or spaghetti squash.
  • Use fresh grated Parmesan cheese as it is so flavorful and really does make a difference.
  • Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a « C » shape. Do not overcook them, as they will get tough and rubbery.
  • Garlic cooks very quickly and can become bitter if cooked too long, which is why it is added towards the end of the recipe.
  • Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you don’t like to use wine in your cooking, you can substitute chicken broth.

Nutrition

Calories: 486kcal | Carbohydrates: 47g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 205mg | Sodium: 146mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 2mg

Ingredients

  • 8 ounces thin spaghetti or angel hair pasta
  • 1 lb. large shrimp shelled and deveined
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/4 pound asparagus trimmed and cut in 1/2 inch segments
  • 4 large cloves garlic minced
  • 2/3 cup sliced grape tomatoes
  • 1/2 cup dry white wine see notes
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • Fresh Parmesan cheese

Instructions

  • Bring a large pot of water to a boil. Cook pasta according to box instructions and drain well.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp in a single layer.  Cook  1 1/2-2 minutes per side or until cooked through.  Remove shrimp to plate cover and keep warm.
  • Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp-tender, stirring frequently; approximately 4-5 minutes. Add garlic and cook for 1 minute, stirring constantly.  Add grape tomatoes cooking for 30 seconds, stirring several times.  Add the wine and cook for 1 minute, letting it reduce some.
  • Add the shrimp back to the skillet, along with the lemon juice, parsley, and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste.  Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.
Shrimp Scampi is a classic shrimp dish with a lemon garlic wine butter sauce prepared in about fifteen minutes. It is elegant enough for company yet easy enough for one on a weeknight.

Notes

  • This recipe moves quite quickly, so have everything ready and in close proximity.
  • If available, use wild-caught shrimp, as they taste better and are healthier for you. I like using the 21-25 count.
  • You can substitute fettuccine or linguine pasta. For a low-carb meal, serve with zoodles or spaghetti squash.
  • Use fresh grated Parmesan cheese as it is so flavorful and really does make a difference.
  • Shrimp cook very quickly. They are done when they are pink and opaque and have curled into a « C » shape. Do not overcook them, as they will get tough and rubbery.
  • Garlic cooks very quickly and can become bitter if cooked too long, which is why it is added towards the end of the recipe.
  • Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you don’t like to use wine in your cooking, you can substitute chicken broth.

Nutrition

Calories: 486kcal | Carbohydrates: 47g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 205mg | Sodium: 146mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 2mg

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