Lemon Garlic Shrimp Scampi
Prep: 10 min
Ready: 30 min
Servings 2-3
This sure has been a crazy spring with the COVID-19 pandemic and the weather which has been off and on from cold to warm and back again. Today it’s raining so everything is wet and soggy. At least our yard and garden are a beautiful green. The pear tree on the side of our house and the dogwood are in full bloom with beautiful white flowers. They only bloom for a short time so it is a special treat during this time of the year. Yesterday, I saw the first ruby-breasted hummingbird on one of my feeders. I have had the feeders out for the last couple of weeks. It is enjoyable watching the migrating birds. I usually have 4-5 feeders. We enjoy having our little visitors. I have planted all my herbs, and they are starting to come up nicely. I was able to use fresh parsley from our herb garden for the shrimp scampi I made. There has been a shortage of red meat here in the midwest so I figured I would use up some shrimp we had in the freezer. I love shrimp with lemon and garlic and could eat them all day long. This was delicious and easy to make. I put the shrimp over organic linguine. It could also be served over rice or a pasta of your choice.
Ingredients
• 8 oz. linguine
• 4 Tbs. olive oil
• 1/2 cup butter (one stick)
• 6 garlic cloves, minced
• 1 small shallot, minced
• 1 1/2 lbs. large shrimp peeled with tail on
• Salt and freshly ground black pepper to taste
• 1/4 cup dry white wine
• 1/2 tsp. crushed red pepper flakes (optional)
• 4 Tbs. lemon juice (fresh)
• 1/4 cup chopped parsley
• 1 lemon sliced for garnish
• parsley for garnish
• 1 Tbs. freshly grated parmesan cheese (optional)
Directions
1. In a large pot, bring water to boil and add pasta. Cook the pasta, strain it and set it aside.
2. Heat olive oil and 1/2 cup of butter in a large sauté pan or skillet over medium heat. Add the garlic and shallot and sauté until fragrant (about 1-2 minutes).
3. Add the shrimp and season with salt and cracked pepper to taste and sauté for 1-2 minutes or until the shrimp become pink. Flip the shrimp over and repeat (making sure to not overcook them).
4. Add the white wine and red pepper flakes. Simmer for an additional 1-2 minutes or until the wine reduces by about half and the shrimp is cooked through.
5. Add the pasta back to the sauté pan. Stir together. Add lemon juice and chopped parsley. Remove from the stove.
6. Sprinkle freshly grated Parmesan (optional).
Serve immediately.
Lemon garlic shrimp scampi
Easy to make shrimp scampi
Ingredients
- 8 oz. linguine
- 4 Tbs. Olive oil
- ½ cup butter one stick
- 6 cloves garlic minced
- 1 small shallot minced
- 1 ½ Lg. shrimp peeled with tail on
- salt and pepper freshly ground
- ¼ cup dry white wine
- ½ tsp. crushed red pepper flakes optional
- 4 Tbs. lemon juice fresh
- ¼ cup parsley chopped
- 1 lemon sliced for garnish
- 1 Tbs. parsley for garnish
- 1 Tbs. parmesan cheese grated
Instructions
-
In a large pot, bring water to boil and add pasta. Cook the pasta, strain it and set it aside.
-
Heat olive oil and 1/2 cup of butter in a large sauté pan or skillet over medium heat. Add the garlic and shallot and sauté until fragrant (about 1-2 minutes).
-
Add the shrimp and season with salt and cracked pepper to taste and sauté for 1-2 minutes or until the shrimp become pink. Flip the shrimp over and repeat (making sure to not overcook them).
-
Add the white wine and red pepper flakes. Simmer for an additional 1-2 minutes or until the wine reduces by about half and the shrimp is cooked through.
-
Add the pasta back to the sauté pan. Stir together. Add lemon juice and chopped parsley. Remove from the stove.
-
Sprinkle freshly grated Parmesan (optional).
-
Serve immediately.
