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- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes - 1 lemon, juiced and zested - 1/4 cup chicken broth - 1/4 cup freshly chopped parsley - 8 oz linguine or spaghetti - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) You need simple, fresh ingredients for this easy garlic shrimp scampi. The star here is the shrimp. Use large ones, as they cook well and stay juicy. I prefer fresh shrimp, but frozen works too; just thaw them properly. Butter is key in this recipe. It adds richness and flavor. I use unsalted butter to control the salt. Fresh garlic packs a punch. Mince it finely to spread its flavor. Red pepper flakes add heat. Adjust the amount based on your taste. A lemon gives a bright, fresh taste. Juice and zest both for the best flavor. The chicken broth adds depth. For the pasta, I love linguine or spaghetti. They hold the sauce well. Salt and pepper help bring out all the flavors. If you like cheese, sprinkle grated Parmesan on top for a nice finish. For the full recipe, check the instructions that follow! First, bring a large pot of salted water to a boil. Add 8 oz of linguine or spaghetti. Cook it until al dente, following the package instructions. This usually takes about 8-10 minutes. Before you drain the pasta, reserve 1/2 cup of that starchy water. This water will help make your sauce creamy later. After reserving the water, drain the pasta and set it aside. Next, grab a large skillet and melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, add 1 lb of peeled and deveined shrimp. Spread them out in a single layer. Season with salt and pepper. Cook the shrimp for about 2-3 minutes on one side. When they turn pink, flip them over. Cook for an additional 1-2 minutes until both sides are pink. Then, remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add 4 cloves of minced garlic. Sauté for about 1 minute, just until it's fragrant. Be careful not to burn it. Then, stir in 1 teaspoon of red pepper flakes, the juice and zest of 1 lemon, and 1/4 cup of chicken broth. Bring this mixture to a simmer. Let it reduce slightly for about 2-3 minutes. Now, it’s time to bring everything together. Return the cooked shrimp to the skillet. Add the drained pasta and half of the 1/4 cup of freshly chopped parsley. Toss everything together. If the sauce looks too thick, add some reserved pasta water until you reach your desired consistency. Finally, taste the dish and adjust the seasoning if needed. Serve your garlic shrimp scampi hot. Garnish with the remaining parsley and sprinkle some grated Parmesan cheese on top if you like. Enjoy your meal! For the full recipe, check out the details above. When choosing shrimp, you have two main options: fresh or frozen. Fresh shrimp can be great, but they may not always be available. Frozen shrimp are often frozen right after being caught, making them just as good. Look for shrimp that smell like the ocean, not fishy. Size matters too! For this dish, I recommend large shrimp. They cook evenly and stay juicy. A count of 16-20 shrimp per pound works well for a nice bite. To spice things up, red pepper flakes are your best friend. Start with one teaspoon, then taste and adjust. You can always add more, but you can't take it out. If you prefer a milder dish, skip the flakes or use less. Fresh herbs can really brighten up this dish. Try adding basil or oregano alongside parsley. They bring a fresh taste that pairs well with the shrimp. Cooking pasta al dente is key for a great texture. Look for a slight bite when you taste it. This means it is firm but cooked through. Don't forget to save some pasta water! This starchy water helps thicken the sauce and makes everything stick together. Just reserve half a cup before draining your pasta. {{image_2}} You can change the shrimp to other proteins. Chicken works great in this dish. Just cut the chicken into bite-sized pieces. Cook it the same way as shrimp until it’s done. Scallops are another tasty option. They cook quickly and add a sweet flavor. If you want a meatless dish, try using mushrooms or tofu. Both will soak up the sauce well. Want to add more flavor? Try adding white wine. It gives the dish a nice depth. You can use about a half cup. Just let it simmer with the garlic. It will bring out a rich taste. You can also mix in vegetables like spinach or tomatoes. They add color and nutrients. Toss them in when making the garlic sauce for a fresh touch. When serving, you can change the pasta shape. Spaghetti or linguine are common, but penne and fettuccine are also great. Each shape holds the sauce differently. Serve with a side salad or garlic bread for a full meal. A light green salad pairs well and balances the rich flavors. You can also try roasted vegetables for a hearty side. For the full recipe, you can check the recipe section above! To store your leftovers, let the dish cool first. Then, place it in an airtight container. This keeps the flavors fresh and moist. Use a glass or plastic container with a tight lid. Make sure to eat the leftovers within three days for the best taste. You can freeze Garlic Shrimp Scampi for later use. First, let it cool completely. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. When you want to eat it, thaw it in the fridge overnight. To reheat, warm it in a skillet over low heat. Add a splash of chicken broth to keep it moist. In the fridge, the scampi lasts about three days. In the freezer, it can stay good for up to three months. After that, the taste may change, and it might not be as enjoyable. Remember to label your containers with the date. This way, you can keep track of what to eat first. You can prep the ingredients in advance. Peel and devein the shrimp a day earlier. You can also chop the garlic and parsley ahead. Cook the pasta and store it in the fridge. When you're ready to cook, just heat the butter, add garlic, and then the shrimp. Toss everything together, and you have a quick meal. If you want a different taste, use vegetable broth. You can also use fish stock for a richer flavor. These options work well and keep the dish tasty. Just make sure the broth is low-sodium to control the salt. Yes, you can make this dish gluten-free! Use gluten-free pasta like brown rice or quinoa pasta. Check the labels to ensure they are truly gluten-free. This way, everyone can enjoy this delicious meal. Yes, you can use frozen shrimp! Just thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, cook them as you would fresh shrimp. This method keeps the shrimp tender and tasty. This blog post explored a simple and tasty Garlic Shrimp Scampi recipe. You learned about the key ingredients, step-by-step cooking instructions, and useful tips to enhance flavor. We also discussed variations and storage methods to keep your dish fresh. Enjoy your cooking journey! Making this dish can impress guests or satisfy your craving. Don't be afraid to experiment with new flavors. With a little practice, you’ll master this recipe and enjoy it anytime.

Easy Garlic Shrimp Scampi

Savor the flavors of this Garlic Butter Shrimp Scampi that's quick and easy to make! With succulent shrimp tossed in a rich garlic butter sauce and paired with your choice of linguine or spaghetti, this dish is perfect for any occasion. Discover the complete recipe and learn how to create a delicious meal in just 25 minutes. Click through to explore this mouthwatering recipe and impress your dinner guests!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 lemon, juiced and zested

1/4 cup chicken broth

1/4 cup freshly chopped parsley

Salt and pepper to taste

8 oz linguine or spaghetti

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the pasta: In a large pot of salted boiling water, cook linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.

    Sauté the shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp in a single layer and season with salt and pepper. Cook for about 2-3 minutes on one side until they turn pink, then flip and cook for an additional 1-2 minutes. Remove from the skillet and set aside.

      Make the garlic sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

        Add flavor: Stir in the red pepper flakes, lemon juice, lemon zest, and chicken broth. Bring to a simmer, allowing it to reduce slightly, about 2-3 minutes.

          Combine everything: Return the shrimp to the skillet along with the cooked pasta and half of the chopped parsley. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency.

            Finish and serve: Taste and adjust seasoning if necessary. Serve hot, garnished with remaining parsley and grated Parmesan cheese if desired.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4