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Easy Shrimp Scampi Recipe

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This garlic butter shrimp scampi Recipe is so quick and easy to make! Garlicky, buttery, lemony shrimp served over a bed of fettuccini pasta. What could be better?

Easy Shrimp Scampi Recipe

We eat a lot of chicken around here.  Don’t get me wrong, I love chicken, but sometimes my family wants something a little different.  So the family is always happy when I serve this Easy Shrimp Scampi Recipe.

Seafood recipes are generally not on the top of my go-to recipe list.  I grew up on an island, so when it comes to fish and shrimp, I tend to be super picky.  (If the seafood’s not right off the boat, I’m often disappointed.) When buying the shrimp for this recipe, I followed the advice of the guy behind the seafood counter and was very pleased with the shrimp. (Thanks, seafood guy!)

 
 

 

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easy garlic butter Shrimp Scampi

Easy Garlic Butter Shrimp Scampi Recipe

  • Author: Jamie Sanders

Ingredients

Units Scale
  • 1/2 lb linguine pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 10 oz medium shrimp, peeled and deveined
  • 1/4 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons parmesan cheese, grated
  • Optional parsley and lemon slices for garnish

Instructions

  1. Cook pasta according to package directions. Once done, drain the pasta water (reserving about a cup of the cooking water) and set it aside.
  2. Meanwhile, heat a large skillet with butter and oil on medium heat. Once the butter is melted add in the minced garlic and shrimp. Cook for 2 minutes until the shrimp starts to turn pink.
  3. Stir in the chicken broth, lemon juice along with the crushed red pepper flakes, salt, and pepper. Let the sauce simmer for 4-5 minutes.
  4. Add the cooked linguine pasta to the skillet and toss with shrimp and sauce.
  5. Sprinkle some freshly grated parmesan cheese over pasta and shrimp.
  6. Garnish with lemon slices and parsley and serve the shrimp scampi while it is still warm.

Notes

  • For more saucier pasta, add the reserved pasta cooking water about 1/4 cup at a time while the sauce is simmering
  • Chicken broth can be replaced by white wine.

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48 Comments

  1. Also Pinned your recipe, I came to check it out because it looked delicious and found out you were having this giveaway. I'm very picky when it comes to sea food as well, I grew up on an Isthmus so we got fresh seafood pretty much every week, thanks for sharing and for the giveaway!

  2. I would love to try the Chicken Pot Pie from the soups and stews selection. Looks delicious!

  3. I have to try the shrimp scampi. McCormick spices are in my spice cabinet all of the time. I would like to ask them about how long their shelf life is. My spices tend to get hard (perhaps from humidity) before I get them all used up. When I use them, I always shake them into my hand or a small bowl and never pour them out over a a pan, as the steam could contribute to it getting hard. Any ideas? Hope you can answer my questions please.

    1. Hi, Jackie. I would guess humidity contributes to clumpy spices, especially if your spice cabinet is right next to your oven or stove. I grew up on an island on the Gulf Coast and our spices were always clumpy. The only thing I can recommend to help is add a few grains of regular rice to your spice containers. The rice will help absorb excess moisture.
      Good luck,
      Jamie

  4. This look so tasty. Must try this out very soon. Thanks for sharing.

    Ellya

  5. Your shrimp scampi looks great! I may try that or the chipotle marinated pork. Am always on the lookout for new recipes, too!