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?
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!)
- 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
- Cook pasta according to package directions. Once done, drain the pasta water (reserving about a cup of the cooking water) and set it aside.
- 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.
- 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.
- Add the cooked linguine pasta to the skillet and toss with shrimp and sauce.
- Sprinkle some freshly grated parmesan cheese over pasta and shrimp.
- Garnish with lemon slices and parsley and serve the shrimp scampi while it is still warm.
- 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.