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- 1 lb (450g) large shrimp, peeled and deveined - 8 oz (225g) linguine or spaghetti - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to your heat preference) - 1 lemon, juiced and zested - 1/2 cup low-sodium chicken broth - 1/4 cup fresh parsley, finely chopped - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese for serving This dish serves four people. Each serving has about: - Calories: 400 - Protein: 25g - Carbohydrates: 30g - Fat: 20g - Fiber: 2g For a complete meal, consider pairing it with a fresh side salad or steamed veggies. The rich flavors of the garlic butter shrimp scampi blend well with greens and light sides. {{ingredient_image_2}} Start by boiling salted water in a large pot. Add 8 ounces of linguine or spaghetti. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Before you drain the pasta, save 1 cup of the cooking water. This water helps to make the sauce later. After draining, set the pasta aside. In a big skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter melts, add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Cook this for about 1 minute. You want the garlic fragrant but not burnt. Then, add 1 pound of peeled and deveined shrimp to the skillet in a single layer. Cook for 2 to 3 minutes. Stir often until the shrimp is pink and fully cooked. Season with salt and black pepper. Now, pour in ½ cup of low-sodium chicken broth. Add the juice and zest of 1 lemon as well. Let this mixture simmer gently for 2 to 3 minutes. This helps to deepen the flavors. The sauce should reduce slightly during this time. Next, add the drained pasta directly to the skillet. Toss everything together well. You want the pasta to be coated with the flavorful sauce. If it looks dry, add some of the reserved pasta water, a little at a time, until you reach the right consistency. Remove the skillet from the heat. Add the remaining 2 tablespoons of butter and ¼ cup of chopped parsley. Stir until the butter melts and combines with the other ingredients. This adds richness and brightness to the dish. Serve the shrimp scampi hot. For a nice touch, garnish with more fresh parsley and a sprinkle of grated Parmesan cheese if you like. You can also add a lemon wedge on the side for an extra burst of flavor. Enjoy this tasty meal! To make your shrimp perfect, start with fresh shrimp. Look for shrimp that smell like the sea, not fishy. When cooking, spread the shrimp in one layer in the skillet. This helps them cook evenly. Cook them just until they turn pink, around 2-3 minutes. Overcooking makes the shrimp tough and chewy. The key to great flavor is in the garlic and butter. Use fresh garlic, and don’t let it burn. The red pepper flakes add heat but adjust them to your taste. I love adding lemon juice and zest for a bright kick. The chicken broth brings everything together, so don’t skip it. Fresh parsley adds color and freshness that make the dish pop. One mistake is not reserving pasta water. This starchy water helps bind the sauce and pasta. Another mistake is overcrowding the skillet with shrimp. This can lead to uneven cooking. Lastly, avoid using too much heat. Medium heat keeps the garlic from burning and ensures a nice, smooth sauce. Pro Tips Fresh Shrimp Matters: Always use the freshest shrimp available for the best flavor and texture. If possible, buy shrimp that has been recently caught or sourced directly from your local fish market. Perfect Pasta Texture: For optimal texture, remember to cook the pasta until al dente. This ensures that it holds its shape and provides a delightful bite when mixed with the sauce. Adjusting Heat Levels: If you prefer a milder dish, reduce the amount of red pepper flakes. Conversely, for a spicier kick, feel free to add more according to your taste preferences. Finishing Touches: For extra richness, consider drizzling a bit of high-quality olive oil over the finished dish before serving. It adds a lovely flavor and enhances the overall presentation. {{image_4}} If you want to swap shrimp, consider using chicken, scallops, or fish. Chicken breast works well; just cut it into small pieces. Cook it until golden and fully done before adding the sauce. For scallops, sear them for 2-3 minutes until they are a nice golden color. If you love fish, try cod or tilapia. These options add different flavors and textures to the dish. To boost flavor, add some fresh herbs like basil or thyme. Fresh herbs bring a bright taste. You can also mix in capers for a salty kick. A splash of white wine can add depth. If you want heat, add more red pepper flakes or a dash of hot sauce. You can also experiment with sun-dried tomatoes for a sweet and tangy twist. If you need a gluten-free meal, use gluten-free pasta instead of regular. Zucchini noodles or spaghetti squash make great low-carb swaps. For a dairy-free version, skip the butter and use olive oil instead. You can also use vegan butter or a plant-based cream for extra richness. Adjust the seasonings to suit your taste and keep it delicious! To store leftovers, let the shrimp scampi cool down first. Place it in an airtight container. This keeps the dish fresh for up to three days in the fridge. If you want to enjoy it later, store it quickly to keep the flavors intact. When you’re ready to eat your leftovers, reheating is easy. You can use a skillet on low heat. Add a splash of chicken broth or water to keep it moist. Stir gently until heated through. You can also microwave it in short bursts, stirring in between. Make sure it’s hot all the way through. If you want to freeze the shrimp scampi, it’s best to do so without the pasta. Store the shrimp in an airtight container. It can last for up to two months in the freezer. To thaw, place it in the fridge overnight. Reheat it gently to keep it tasty and juicy. If you can't use shrimp, try scallops or chunks of fish. You can also use chicken or tofu for a plant-based option. Both will soak up the garlic butter flavor well. You can cook the shrimp and sauce ahead of time. Just reheat it gently on the stove. Cook the pasta fresh for the best taste and texture. Mix it all right before serving to keep it fresh. Shrimp cook quickly. They turn pink and opaque when done. Use a meat thermometer; the internal temperature should reach 120°F (49°C). If they curl up tightly, they might be overcooked. Serve shrimp scampi with a fresh salad or garlic bread. A side of steamed vegetables or roasted asparagus adds color and nutrition. You can also enjoy it with rice or quinoa for a heartier meal. We covered how to make a delicious shrimp scampi, starting with key ingredients and their nutrition. I showed you step-by-step instructions for cooking pasta and shrimp, plus tips to elevate your dish. You also learned about variations and how to store leftovers. Remember, cooking is fun, and these tips help you enjoy shrimp scampi to the fullest! Try different flavors and enjoy your tasty creation. Happy cooking!

Garlic Butter Shrimp Scampi

A delicious and quick shrimp scampi dish with garlic, butter, and pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 8 oz linguine or spaghetti
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 lemon juiced and zested
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh parsley, finely chopped
  • to taste Salt and freshly ground black pepper
  • optional Grated Parmesan cheese for serving

Instructions
 

  • In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Remember to reserve 1 cup of the pasta cooking water before draining. Once done, drain the pasta and set it aside.
  • In a spacious skillet over medium heat, melt 2 tablespoons of the butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until the garlic is fragrant. Keep a close eye to avoid burning the garlic.
  • Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes, stirring frequently until the shrimp turn a beautiful pink color and are cooked through. Season generously with salt and freshly ground black pepper.
  • Pour in the chicken broth along with the freshly squeezed lemon juice and zest. Allow the mixture to come to a gentle simmer and let it cook for another 2-3 minutes, allowing it to reduce slightly and develop flavor.
  • Directly add the drained pasta to the skillet. Toss everything together to ensure the pasta is well coated with the sauce. If the dish appears dry, incorporate the reserved pasta water a little at a time until you reach the desired consistency.
  • Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter and the chopped parsley. Mix well until the butter is fully melted and the ingredients are integrated.
  • Plate the shrimp scampi while hot. Feel free to garnish with additional fresh parsley and a sprinkle of grated Parmesan cheese, if using.

Notes

For an elegant touch, serve in warmed bowls with fresh parsley and lemon.
Keyword butter, garlic, pasta, scampi, shrimp