Zesty Lemon Garlic Shrimp Scampi

$- 1 pound large shrimp, peeled and deveined - 1/2 cup unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - Zest of 1 lemon - Juice of 2 lemons - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - 8 ounces linguine or spaghetti - 1/2 cup cherry tomatoes, halved (optional) Lemon garlic shrimp scampi needs fresh ingredients for great taste. The shrimp should be large and fresh. Look for shrimp that are pink and have a sweet smell. Unsalted butter gives a rich, creamy base. Fresh garlic adds a nice punch. - Olive oil - Fresh lemon juice - Fresh herbs - Salt - Freshly ground black pepper Having these staples helps boost flavor. Olive oil can replace butter if needed. Fresh lemon juice balances the dish. Use fresh herbs for a bright taste. Always season with salt and pepper to enhance the dish. - 1/2 cup cherry tomatoes, halved - 1/2 cup spinach or kale - 1/4 cup grated Parmesan cheese Cherry tomatoes add color and sweetness. Spinach or kale can add nutrition. Parmesan cheese gives a salty depth. Feel free to mix and match these add-ins to make the dish yours! {{ingredient_image_1}} Start by boiling water in a large pot. Add a generous amount of salt to the water. Once it boils, add 8 ounces of linguine or spaghetti. Cook according to the package directions until the pasta is al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta but save 1/2 cup of the pasta water. Set the pasta aside while you prepare the shrimp. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. When the butter is melted, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for 1-2 minutes until you smell the garlic. Next, add 1 pound of large shrimp to the skillet. Season with salt and pepper. Cook the shrimp for about 2-3 minutes on one side. Flip the shrimp and cook for another 2 minutes. They should turn pink and opaque. Now, it’s time to bring everything together. Add the zest of 1 lemon and the juice of 2 lemons to the skillet. Stir in 1/4 cup of chopped fresh parsley and the cherry tomatoes if you want color. If the sauce seems thick, add some of the reserved pasta water until it reaches your desired thickness. Finally, toss the cooked pasta into the skillet. Mix well to coat the pasta with the shrimp and sauce. Cook for one more minute to meld the flavors together. To get shrimp just right, start with fresh or frozen shrimp. Make sure they are peeled and deveined. Cook them fast over medium heat. This way, they stay juicy and tender. Don’t overcrowd the pan. Give each shrimp space to cook evenly. Remove them from heat once they turn pink and opaque. This usually takes about 4-6 minutes total. Adding the right herbs and spices makes a big difference. I love using garlic, red pepper flakes, and fresh parsley. Garlic brings depth, while red pepper adds a nice kick. You can adjust the red pepper to your taste. Fresh parsley brightens the dish and adds color. Lemon zest also boosts the flavor. Don’t skip it! Sometimes your sauce might be too thick. If that happens, don’t worry! You can fix it easily. Use the pasta water you saved. Gradually add a bit of it to the skillet. Stir until you reach the right consistency. The sauce should coat the pasta without being too runny. This makes every bite delicious! Pro Tips Use Fresh Ingredients: Fresh shrimp and herbs will elevate the flavor of your scampi, making it taste restaurant-quality. Control the Heat: Adjust the red pepper flakes to your spice preference; start with a small amount and increase as needed for your taste. Don't Overcook the Shrimp: Shrimp cook quickly; remove them from the heat as soon as they turn pink and opaque to avoid a rubbery texture. Reserve Pasta Water: The starchy pasta water can help to thicken the sauce and bind everything together, creating a perfect consistency. {{image_2}} To make creamy lemon garlic shrimp scampi, add a splash of heavy cream. After you sauté the shrimp, stir in about half a cup of cream. This will give your dish a rich texture. The cream balances the tangy lemon and garlic perfectly. You can also use half-and-half for a lighter option. This variation is great for those who love a smooth sauce. For a colorful twist, add vegetables to your dish. Cherry tomatoes, bell peppers, and spinach work well. Sauté the vegetables with the garlic before adding the shrimp. This adds flavor and nutrients to your meal. Plus, it makes the dish look vibrant and fresh. Feel free to experiment with your favorite veggies. You can easily make this dish gluten-free. Use gluten-free pasta made from rice or quinoa. Whole wheat pasta is another healthy choice. It adds a nutty flavor and more fiber. Cook these pastas according to their package instructions. They will pair nicely with the shrimp and sauce, keeping your meal wholesome and tasty. After enjoying your lemon garlic shrimp scampi, save the leftovers. Let the dish cool down. Place it in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to three days. Make sure to label the container with the date. When you are ready to eat again, reheat the dish gently. Use a skillet over low heat. Add a splash of water or broth to help it warm evenly. Stir often to avoid burning. You can also use the microwave. Heat in short bursts to keep the shrimp tender. If you want to keep it longer, freezing is a great option. Pack the cooled scampi in a freezer-safe container. Make sure to leave some space for expansion. It can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. If you want to swap shrimp, try chicken, scallops, or tofu. Chicken works well with the lemon and garlic flavors. Cook it until it is fully done. Scallops can also be a great choice; just cook them for a shorter time. Tofu is perfect for a plant-based option. Make sure to press it first to remove excess water. To make shrimp scampi without butter, use olive oil or a vegan butter substitute. Olive oil gives a nice flavor. Heat it in the skillet as you would butter. Then, follow the same steps in the recipe. You’ll still get that tasty lemon and garlic kick without the butter. Yes, you can prepare shrimp scampi in advance. Cook the pasta and shrimp separately. Store each in airtight containers in the fridge. When you're ready to eat, combine them in a skillet. Add a splash of water or broth to reheat and keep it moist. This way, you save time and still enjoy a delicious meal. In this blog post, we covered the key ingredients for lemon garlic shrimp scampi, including options for add-ins. We provided step-by-step instructions for cooking pasta and shrimp to create a balanced dish. Tips helped you master shrimp texture and sauce consistency. We also shared fun variations and storage info. To sum up, lemon garlic shrimp scampi is a flexible dish. With simple swaps and tips, you can make it your own. Enjoy experimenting with flavors and enjoy every bite.$

Zesty Lemon Garlic Shrimp Scampi

A delicious and vibrant shrimp scampi dish with lemon, garlic, and a hint of spice.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
0.5 cup unsalted butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 lemon zest
2 lemons juice
0.25 cup fresh parsley, chopped
to taste salt and pepper
8 ounces linguine or spaghetti
0.5 cup cherry tomatoes, halved (optional)

Instructions

In a large pot, boil salted water and cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet over medium heat, melt the unsalted butter. Once melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on one side, then flip and cook until the shrimp are pink and opaque (about 2 minutes more).
Add the lemon zest and juice to the skillet. Stir in the chopped parsley and cherry tomatoes (if using). If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
Toss the cooked pasta into the skillet with the shrimp and sauce, ensuring it is evenly coated. Cook for an additional minute to allow the flavors to meld.
Plate immediately, garnishing with extra parsley and a sprinkle of lemon zest if desired.

Notes

Adjust the red pepper flakes to your spice preference.

Keyword garlic, lemon, pasta, scampi, shrimp