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To make a tasty shrimp scampi, you need: - 1 lb (450g) large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust to taste) - Zest and juice of 1 lemon - 1/4 cup chicken broth or vegetable broth - 1/4 cup fresh parsley, chopped - Salt and black pepper to taste - 8 oz (225g) linguine or spaghetti These ingredients create a simple yet flavorful dish. The shrimp adds protein, while the butter and garlic give it a rich taste. You can add more flavor with: - Grated Parmesan cheese (for serving) - More lemon zest or juice for a zesty kick - Fresh herbs like basil or thyme These options let you customize the dish. Adding cheese gives a nice creaminess. Extra lemon boosts that fresh taste. To cook this dish, you will need: - A large pot for boiling pasta - A large skillet for sautéing - A colander to drain pasta - A wooden spoon for stirring Having the right tools makes the cooking easy and fun. A good skillet helps cook the shrimp perfectly. To start, fill a large pot with water and salt it well. Bring it to a rolling boil. Add the linguine or spaghetti. Check the package for cooking time. You want it firm but not hard. This is called al dente. When done, drain the pasta. Save about 1/2 cup of the pasta water. This water helps later with the sauce. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes. Cook for 1 minute. The garlic should smell great but not burn. Next, add the shrimp. Season them with salt and black pepper. Cook for 2-3 minutes until they turn pink and opaque. Stir them often for even cooking. Pour in the chicken broth, lemon zest, and lemon juice into the skillet. Stir well and let it simmer for 2 minutes. This helps the sauce thicken a bit. Now, add the cooked pasta to the shrimp mix. Stir in the rest of the butter and chopped parsley. If it looks dry, add a splash of the reserved pasta water. Mix until everything is well-coated and delicious. For great shrimp, start with fresh or thawed shrimp. They should be firm and pink. When cooking, do not overcrowd the pan. This helps them cook evenly. Sauté shrimp for just 2-3 minutes. Remove them once they turn pink and opaque. Overcooking makes them tough and chewy. To change the heat, start with less red pepper flakes. You can always add more later. If you want more spice, add a pinch more. You can also use fresh chili or hot sauce. Taste as you go, and find your perfect level! Serve your shrimp scampi over linguine or spaghetti. A side salad pairs nicely with it. Garlic bread adds a nice crunch. A chilled white wine can enhance the meal. Try a light Pinot Grigio or Sauvignon Blanc. For a fresh touch, garnish with extra parsley and lemon wedges. {{image_2}} For a bright twist, try Lemon Herb Shrimp Scampi. Just add fresh herbs like basil or dill. The zest and juice of lemon give it a fresh taste. This variation brings a lightness that pairs well with the shrimp. You will love the fresh aroma as it cooks. It is perfect for a sunny day or a light dinner. If you enjoy heat, Spicy Shrimp Scampi is for you. Simply increase the red pepper flakes. You can also add sliced jalapeños or hot sauce for more spice. This version will warm you up and wake up your taste buds. Just be careful; it can get pretty spicy! Serve it with a side of cool salad to balance the heat. For a rich and creamy dish, try Creamy Garlic Butter Shrimp Scampi. You can add heavy cream or cream cheese to the sauce. This change makes the dish smooth and velvety. It pairs nicely with garlic bread for a complete meal. The creaminess contrasts well with the shrimp, offering a new experience. Enjoy the comfort of this creamy dish any night of the week. To keep your shrimp scampi fresh, store it in an airtight container. Let it cool first. Keep it in the fridge for up to three days. If you have extra sauce, store it separately. This helps keep the shrimp from getting soggy. When you're ready to eat, reheat your shrimp scampi gently. Use a skillet over low heat. Add a splash of chicken broth or water to keep it moist. Stir often until it's warmed through. You can also use the microwave. Heat in short bursts of 30 seconds. Stir in between to avoid hot spots. If you want to freeze shrimp scampi, do it right after it cools. Place it in a freezer-safe container. Leave some space for expansion. It can last up to two months in the freezer. To enjoy later, thaw it in the fridge overnight. Then, reheat as mentioned before for the best taste. This dish takes only about 20 minutes to make. You spend 10 minutes prepping and cooking the pasta. The shrimp cooks in just 5 minutes. Simple and quick! Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for 10-15 minutes. Then, pat them dry before cooking. They will work great in this dish! You can use any pasta you like. Fettuccine, penne, or even zoodles work well. Just keep the cooking time in mind. Cook until al dente for the best texture. Yes, you can make this dish dairy-free. Swap the butter for a dairy-free alternative like olive oil or vegan butter. The flavors will still shine through! This blog post covered all you need to know about making shrimp scampi. We looked at essential and optional ingredients, plus tools that help you cook well. The step-by-step guide showed how to cook pasta, sauté shrimp, and make a tasty garlic butter sauce. In the tips section, I shared tricks for perfect shrimp texture and spice levels. You can even explore fun variations and smart ways to store leftovers. Enjoy cooking this dish, and remember, practice makes perfect!

Minute Garlic Butter Shrimp Scampi

Indulge in a delightful meal with this Quick & Zesty Garlic Butter Shrimp Scampi! This easy recipe features succulent shrimp sautéed in garlic and rich butter, paired perfectly with pasta for a dish that's ready in just 20 minutes. With a burst of lemon flavor and a touch of spice, it's sure to impress your family and friends. Click through now to discover this mouthwatering recipe and elevate your dinner tonight!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

Zest and juice of 1 lemon

1/4 cup chicken broth or vegetable broth

1/4 cup fresh parsley, chopped

Salt and black pepper to taste

8 oz (225g) linguine or spaghetti

Grated Parmesan cheese (optional for serving)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, saving about 1/2 cup of pasta water.

    Sauté the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.

      Add Shrimp: Add the peeled shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes or until shrimp are pink and opaque, stirring occasionally.

        Make the Sauce: Pour in the chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes to thicken slightly.

          Combine: Add the cooked linguine to the skillet. Stir in the remaining butter and chopped parsley, mixing well to combine. If the mixture seems dry, add a splash of reserved pasta water until desired consistency is reached.

            Serve: Plate the shrimp scampi, garnishing with additional parsley and parmesan cheese, if desired.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4