Super Simple Shrimp Scampi
I often get asked for quick meal recipes for the time stressed and this super simple shrimp scampi is probably the king of all time crunch recipes. You can have this on the table in under 20 minutes and be serving this succulent shrimp scampi in practically the time it takes the family to come to the table.
We generally have store bought fresh pasta on hand which can cook in half the time as dry pasta, saving an additional few minutes but dry pasta is just fine to use if that’s what you have.
If we are making fresh pasta at our house, we most often will freeze it in individual serving “nests”of linguine or fettuccine and store them in airtight plastic containers for future use. I like to freeze the little nests of pasta on a parchment lined baking sheet first and then transfer them to a larger airtight container when they are frozen. Be careful to use them within a couple of weeks though; you won’t want that beautiful pasta getting freezer burn. If we have extra on hand in the freezer we almost always have plans for it within a week or so.
- One 350 gram pkg fresh linguine or fettuccine cooked
- 1 ½ pounds large uncooked shrimp peeled and de-veined
- 3 cloves minced garlic
- 6 tbsp butter
- 6 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 2 oz white wine
- Zest of half a lemon
- ¼ cup chopped fresh parsley or any other mild herb you prefer, tarragon, fennel leaves, cilantro, oregano.
- ¼ tsp red chili flakes optional
- Salt and pepper to season
Begin by melting butter with the olive oil in a saute pan over medium heat.
Add the chopped garlic for just about 30 seconds before adding a single layer of shrimp. Season with salt and pepper. Do not crowd your pan. If you are cooking a large number of shrimp do them in smaller batches.
Cook the shrimp for only about a minute per side, depending on the size. Be careful not to overcook the shrimp.
Remove the shrimp from the pan and add the lemon juice,wine (and chili flakes if desired.)
Cook the sauce down to about half and return the shrimp to the pan along with the herbs and lemon zest. Toss together for another minute or two before tossing in the cooked pasta.
Serve with lemon wedges for garnish. Top with freshly grated Parmesan, Romano or Asiago cheese if desired.