Explore the delicious world of garlic butter shrimp scampi in our article, where we uncover its origins, master essential cooking techniques, and share tips for making it your own.
INGREDIENTS
- 1 pound (450g) large shrimp, peeled and deveined
- 8 ounces (225g) linguine or spaghetti
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup (60ml) dry white wine or chicken broth
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 1/4 cup (15g) chopped fresh parsley
- Salt and black pepper to taste
- Optional garnish: additional chopped parsley, grated Parmesan cheese
INSTRUCTIONS
- Cook the pasta in a pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Pat the shrimp dry with paper towels, then season lightly with salt and black pepper.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes.
- Add the cooked pasta to the skillet, followed by the lemon juice and lemon zest. Toss until well coated in the garlic butter sauce.
- Return the shrimp to the skillet and stir everything together.
- Mix in the chopped parsley and adjust seasoning with more salt and black pepper if needed.
- Remove from heat and serve hot, garnished with extra parsley and grated Parmesan cheese if desired.
Enjoy your flavorful Garlic Butter Shrimp Scampi!
