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- 1 lb large shrimp, peeled and deveined - 6 cloves garlic, minced - 1/2 cup unsalted butter - 1/4 cup chicken broth - 1 tablespoon fresh lemon juice - 1 teaspoon red pepper flakes - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper - 8 oz linguine or spaghetti - Fresh parsley, finely chopped - Lemon wedges for serving When making garlic butter shrimp scampi, you need fresh and quality ingredients. The shrimp should be large and juicy. I like to use unsalted butter to control the saltiness. Fresh garlic makes the dish pop with flavor. Chicken broth adds depth to the sauce. Lemon juice gives a bright twist. Red pepper flakes add just the right heat. Smoked paprika adds a hint of smokiness. Don’t forget salt and pepper for seasoning. Finally, fresh parsley brightens up the dish. This list helps you create a rich and tasty meal. Having everything ready makes cooking easier and faster. Trust me, it’s worth it! {{ingredient_image_2}} To boil pasta al dente, start with a large pot of salted water. Bring it to a rolling boil. Add 8 oz of linguine or spaghetti. Cook according to the package instructions. You want it tender but with a slight bite. Before draining, save 1/2 cup of the pasta water. Set it aside for later. Heat a large skillet over medium heat. Once it's hot, add 1/2 cup of unsalted butter. Let it melt fully. Swirl the pan to help it melt evenly. When the butter is melted, add 6 cloves of minced garlic. Sauté for 1 to 2 minutes. Stir constantly until the garlic smells good and turns lightly golden. Watch closely so it does not burn. Now it's time for the shrimp! Add 1 lb of peeled and deveined shrimp to the skillet. Season them with salt, freshly ground black pepper, 1 teaspoon of red pepper flakes, and 1/2 teaspoon of smoked paprika. Cook for about 3 to 4 minutes. Stir gently until the shrimp turn pink and are fully cooked. Pour in 1/4 cup of chicken broth and 1 tablespoon of fresh lemon juice. Stir well to mix. Let this simmer for 2 minutes to blend the flavors. Next, gently toss the drained pasta into the skillet with the shrimp and sauce. If the sauce seems too thick, add some of the reserved pasta water. Mix until the pasta is well coated with the garlic butter sauce. To adjust spice levels, start with one teaspoon of red pepper flakes. You can add more if you like heat. This dish should dance on your taste buds, not overwhelm them. Fresh lemon juice brightens the flavors. It adds a zing that cuts through the richness of the butter. Always use freshly squeezed lemon juice for the best taste. For a creamy sauce, melt the butter slowly. Too much heat may cause the butter to separate. If that happens, your sauce will not be smooth. To prevent overcooked shrimp, watch the color change. Cook them until they turn pink, which takes about 3 to 4 minutes. If they curl tightly, they are overcooked. For serving, use shallow bowls. Twirl the pasta into nests, then add shrimp and sauce on top. This makes your dish look fancy and fun. Garnish with fresh parsley for color and flavor. Add lemon wedges on the side for that extra pop. This not only looks great but also invites your guests to squeeze more lemon juice on their dish. Pro Tips Fresh Ingredients: Always use fresh shrimp and garlic for the best flavor. Fresh ingredients enhance the overall taste and aroma of the dish. Don't Overcook the Shrimp: Shrimp cooks quickly; ensure you don’t overdo it. Once they turn pink, they are ready to be removed from the heat to prevent a rubbery texture. Reserve Pasta Water: Always save some pasta water before draining. This starchy water can help thicken your sauce and create a silky texture. Flavor Adjustments: Taste your dish before serving and adjust seasoning as necessary. A pinch of salt or a squeeze of lemon can make a big difference in flavor. {{image_4}} You can change up the pasta in this dish. Instead of linguine or spaghetti, try fettuccine or penne. These shapes hold sauce well and add a nice twist. You can also add vegetables like spinach or cherry tomatoes. They bring color and nutrients to your meal. Spinach wilts nicely, while cherry tomatoes burst with flavor. For those needing gluten-free options, swap regular pasta for gluten-free pasta. Many brands offer great taste and texture. If you want to make this dish dairy-free, consider using plant-based butter. Look for options made from coconut or olive oil. They work well in this recipe and keep the creamy texture. To boost the taste, add white wine to the sauce. Just pour in a splash after you sauté the garlic and let it simmer. This adds depth and richness. You can also explore different herbs for garnish. Fresh basil, thyme, or oregano can brighten the dish. Each herb gives a unique twist to your shrimp scampi. To store leftover shrimp scampi, let it cool first. Place it in an airtight container. This helps keep it fresh. I recommend using glass or plastic containers with tight lids. You can keep it in the fridge for up to three days. The best way to reheat shrimp scampi is on the stove. This keeps the shrimp juicy. Use a medium heat and add a splash of chicken broth or water. This will help avoid rubbery shrimp. Stir gently until heated through. You can also use the microwave if you’re short on time. Just cover it with a damp paper towel to keep moisture. Yes, you can freeze shrimp scampi! To freeze it, let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. You can also use freezer bags. When you are ready to eat, thaw it overnight in the fridge. Reheat as described earlier for the best taste. I recommend using large shrimp for scampi. They hold up well and have great flavor. Look for shrimp that are labeled as "wild-caught" or "sustainable." Fresh shrimp taste best, but frozen shrimp work well too. Make sure they are peeled and deveined for easy cooking. Yes, you can make shrimp scampi ahead of time. Prepare the shrimp and sauce, then store them separately. Cook the pasta just before serving. This keeps the pasta from getting soggy. Reheat the shrimp and sauce gently on low heat. Add a splash of broth if needed. Garlic butter shrimp scampi pairs nicely with several side dishes. Here are a few ideas: - Garlic bread for dipping in the sauce. - A fresh green salad with lemon vinaigrette. - Steamed vegetables like broccoli or asparagus. - Rice or quinoa to soak up the sauce. Garlic butter shrimp scampi can be mildly spicy. The red pepper flakes add heat, but you can adjust it. For less spice, use less red pepper. If you like more heat, add more flakes. You can also leave them out for a milder dish. This blog post covered how to make a tasty garlic butter shrimp scampi. You learned the key ingredients, the right tools, and detailed steps to cook it perfectly. We also shared tips to enhance flavor and texture, along with variations to suit diets. Finally, we discussed storage and reheating methods. Making shrimp scampi is simple and delicious. You can create many variations to fit your taste. Enjoy cooking and sharing this meal with others!

Garlic Butter Shrimp Scampi

A delicious and quick shrimp scampi dish with garlic and butter, served over pasta.
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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
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 1/4 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red pepper flakes (or to taste)
  • 1/2 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 8 oz linguine or spaghetti
  • to taste fresh parsley, finely chopped (for garnish)
  • to taste lemon wedges (for serving)

Instructions
 

  • Start by bringing a large pot of salted water to a rolling boil. Carefully add the linguine or spaghetti, cooking it according to the package instructions until it's al dente—tender but with a slight bite. Before draining, reserve 1/2 cup of the pasta water and set it aside, then drain the pasta.
  • While the pasta is cooking, heat a large skillet over medium heat. Once hot, add the unsalted butter and let it melt completely, swirling the pan occasionally to ensure even melting.
  • After the butter has melted, add the minced garlic to the skillet. Sauté for about 1 to 2 minutes, stirring constantly until the garlic is fragrant and lightly golden—be cautious not to let it burn to maintain its flavor.
  • Introduce the peeled and deveined shrimp into the skillet. Season them with salt, freshly ground black pepper, red pepper flakes, and smoked paprika. Cook for approximately 3 to 4 minutes, stirring gently, until the shrimp have turned pink and are fully cooked through.
  • Pour the chicken broth and fresh lemon juice into the skillet, stirring to combine all the flavors. Allow the mixture to simmer for an additional 2 minutes, letting the ingredients meld together.
  • Gently toss the drained pasta into the skillet with the shrimp and sauce. If the sauce appears too thick, gradually add some of the reserved pasta water to create a light, creamy consistency. Mix well to ensure the pasta is evenly coated with the garlic butter sauce.
  • Remove the skillet from heat and taste the dish, adjusting the seasoning with more salt or pepper as needed. Serve the scampi immediately, garnished with freshly chopped parsley and accompanied by lemon wedges for an extra burst of flavor.

Notes

Serve the shrimp scampi in shallow bowls, twirling the pasta into nests and topping generously with shrimp and sauce. Add a sprinkle of parsley and a lemon wedge on each plate for a pop of color.
Keyword butter, garlic, pasta, scampi, shrimp