1/6 Photos of Shrimp Scampi
Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn's television show "Mad Hungry".
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- 1 lb pasta
- 1 pinch salt (generous amount)
- 2 tablespoons olive oil
- 2 lbs large shrimp, peeled and deveined
- 1 pinch ground black pepper
- 5 large garlic cloves, minced
- 1/2 teaspoon red pepper flakes (or 1 tsp minced fresh hot red pepper)
- 1 1/2 tablespoons lemon zest (freshly grated)
- 1/4 cup white wine
- 1 lemon, juice of
- 1/4 cup fresh parsley leaves, chopped
- 1 tablespoon butter
- 1Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
- 2While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp.
- 3Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss.
- 4Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.
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Nutritional Facts for Shrimp Scampi
Serving Size: 1 (261 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 463.7
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 2.2 g
- Cholesterol 196.0 mg
- Sodium 908.0 mg
- Total Carbohydrate 60.7 g
- Dietary Fiber 3.0 g
- Sugars 2.5 g
- Protein 30.9 g