This 20 Minute Super Simple Shrimp Scampi is one of our earliest meals-in-minutes to ever appear on Rock Recipes and we still make it regularly at our house.
20 Minute Super Simple Shrimp Scampi
I often get asked for quick meal recipes for the time stressed. This super simple scampi is probably the king of all time crunch recipes.
You can have this on the table in under 20 minutes. That means you can be serving this succulent shrimp scampi in practically the time it takes the family to come to the table.
Fresh or frozen (thawed) shrimp can be used in this recipe.
We generally have store bought fresh pasta on hand which can cook in half the time as dry pasta. Naturally, that saves an additional few minutes but dry pasta is just fine to use if that’s what you have.
20 Minute Super Simple Shrimp Scampi 2007 image.
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. Then I transfer them to a larger airtight container when they are frozen.
Simple ingredients for Shrimp Scampi
Careful not to overcook shrimp, they only need about a minute a side
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.
20 Minute Super Simple Shrimp Scampi
Love seafood recipes?
If you’re looking for more great ideas like this, check out this collection of 20 of Our Favourite Seafood Dinners.
Originally published October 2007.
Like this Super Simple Shrimp Scampi recipe?
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Super simple shrimp scampi.
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Super Simple Shrimp Scampi
This 20 Minute Super Simple Shrimp Scampi is one of our earliest meals-in-minutes to ever appear on Rock Recipes and we still make it regularly at our house.
Ingredients
- 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
- 1/2 cup chopped red bell pepper
- Salt and pepper to season
Instructions
- 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, red pepper and lemon zest. Toss together for another minute or two before tossing in the cooked pasta.
- Serve with lemon wedges for garnish.
Nutrition Information
Yield
4Serving Size
1 servingAmount Per Serving Calories 842Total Fat 42gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 24gCholesterol 405mgSodium 1792mgCarbohydrates 65gFiber 3gSugar 10gProtein 48g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Inez walters
Tuesday 23rd of June 2020
I love your website and use it regularly. It could, however, be improved by adding a 'Jump to Recipe' key at the top . Having read your post already I often want to just check the actual recipe for a detail and am impatient with having to scroll through the whole post again.Most other food blogs have that capability. Thanks for your hard work.
gail
Wednesday 24th of June 2020
I too love Barry's website and I find reading the information on how Barry arrived at the final result which he partakes to his viewers can be very informative and interesting. There may be a note about substitutions as with his bumbleberry port jam which can be very helpful if you do not have the exact amount of one berry or another on hand at the time of cooking the recipe. Or perhaps doubling a recipe or even making only half a recipe. It is also interesting that he shares "spouse's" love of soups and Olivia's love of graham cracker crusts in many of his wonderful creations which I find a friendly way of bringing you into his home and feeling welcome. Keep up the good work Barry.