How to Make Shrimp Scampi
This easy and ultra-satisfying shrimp scampi recipe comes together in twenty minutes and is totally delicious! Packed with lemony, garlic goodness, buttery pasta, and delicious sautéed shrimp; it might just be the perfect (date night) meal!
Full Recipe:
I love this shrimp scampi pasta recipe! Buttery, zesty and so satisfying… If you want to add more lemon wine butter and garlic to this recipe I certainly won’t stop you!
I love using spaghetti but if you want to sub in your favorite pasta to make linguini shrimp scampi for example then go ahead! If you’d like to try making your own pasta from scratch
ABOUT THE SHRIMP
I bought some super-fresh jumbo shrimp to make this dish and they made all the difference! Don’t use frozen precooked shrimp to make this recipe, the taste and texture will be subpar.
Cleaning, or deveining shrimp can seem a bit intimidating so I wanted to go over the process.
Start by removing the shell. You can peel it off from the bottom where the little swimmeretes are.
Once the shell is removed use a small knife to make a roughly 1/4″ deep cut down the top of the shrimp.
Now you should be able to see a small vein which you can pull out using your fingers.
That’s it! If you’re having difficulty you can cut a bit deeper and use a knife to help remove the “vein” which is actually the shrimp’s digestive tract.
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One-Pot Lemon Garlic Shrimp Pasta
One-Pot Lemon Garlic Shrimp Pasta
Servings: 4
INGREDIENTS
8 ounces linguine
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp
Salt and pepper to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan
2 tablespoons parsley, chopped
1 tablespoons lemon juice
PREPARATION
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.
8. Enjoy!
Music provided by Audio Network. Used with permission
Shrimp Scampi with Spinach and Tomatoes
Fresh Spinach and cherry tomatoes give this Shrimp Scampi dish a fresh and bright feel while the lemon juice makes it pop. And of course, the butter, garlic, and wine bring a rich flavor to the dish. Give this Shrimp Scampi Pasta with Spinach and Cherry Tomatoes a try tonight and see how simple and delicious it is.
Shrimp Scampi with Spinach & Tomatoes Recipe:
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This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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Time Crunchers: Shrimp Scampi and Spinach Fettuccine
This Italian class has been around for hundreds of years, but it shouldn't take you long to learn the recipe and prepare this elegant seafood pasta dish for your next dinner.
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.