Easy Shrimp Scampi

$For this easy shrimp scampi, you need a few key ingredients. Here’s what to get: - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1/4 teaspoon red pepper flakes - Juice and zest of 1 fresh lemon - 1 cup cherry tomatoes, halved - 8 ounces linguine or spaghetti - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnishing) These ingredients come together to create a dish that bursts with fresh flavor. The shrimp is juicy, the garlic is fragrant, and the lemon adds a nice zing. If you want to take your dish to the next level, consider these optional ingredients: - Grated Parmesan cheese (for a rich touch) - Fresh basil or oregano (for added herb notes) - A splash of white wine (for depth) These additions can enhance the taste and make the dish even more special. You might not have all the ingredients at home. Here are some easy swaps: - Use shrimp of any size; just adjust cooking time. - Substitute butter with olive oil for a lighter version. - Replace cherry tomatoes with diced regular tomatoes if needed. - Use any pasta shape, like fettuccine or penne, if you prefer. These substitutions keep the dish delicious while allowing you to use what you have on hand. For the complete recipe, check out the Full Recipe section. Start by bringing a large pot of salted water to a boil. This is key for great pasta. Add 8 ounces of linguine or spaghetti to the water. Cook it according to the package directions until it’s al dente. This means it should be tender but still firm to bite. Once done, save 1 cup of the pasta water. Drain the pasta and set it aside. Make sure it doesn’t stick together. Grab a large skillet and place it over medium heat. Add 4 tablespoons of unsalted butter and 3 tablespoons of extra virgin olive oil. Let the butter melt with the oil. Then, add 4 cloves of finely minced garlic and 1/4 teaspoon of red pepper flakes. Stir this mix for about 1 minute. You want the garlic to smell nice, but don’t let it brown. Next, carefully add 1 pound of peeled and deveined shrimp. Place them in a single layer in the skillet. Let the shrimp cook for 2-3 minutes without moving them. They should start turning pink on one side. Flip them over and cook for another 1-2 minutes. When they are opaque, they are done. Season with salt and freshly cracked black pepper. Now, it’s time to add more flavor! Toss in 1 cup of halved cherry tomatoes, plus the juice and zest of 1 fresh lemon. Stir gently and let this mix simmer for about 2 minutes. The tomatoes will soften and release their juices, creating a tasty sauce. Add the cooked pasta to the skillet with the shrimp and tomato mix. Toss everything together. Gradually add the reserved pasta water, a little at a time. This will help create a light, flavorful sauce that clings to the pasta and shrimp. Make sure everything is heated through. Mix and serve your shrimp scampi hot. Garnish with chopped fresh parsley for a pop of color. If you like, add grated Parmesan cheese for extra flavor. Enjoy this quick and tasty dish! For the best shrimp scampi, choose large, fresh shrimp. They will cook evenly and taste great. Always thaw shrimp in the fridge, not at room temperature. This keeps them safe. Cook shrimp quickly over medium heat. They should turn pink and opaque when done. Be careful not to overcook them, or they will become tough. To wow your guests, serve shrimp scampi in shallow bowls. A sprinkle of fresh parsley adds color. You can also add a lemon wedge for a bright touch. A drizzle of olive oil just before serving enhances the dish. Make sure to serve it hot, right after cooking. This dish looks and tastes best when fresh. Shrimp scampi pairs well with light sides. Consider a simple green salad or garlic bread. These options balance the rich flavors of the dish. For drinks, white wine like Sauvignon Blanc complements the meal nicely. Sparkling water with lemon is a great non-alcoholic choice. These pairings make your meal more enjoyable and complete. For the full recipe, check out Zesty Shrimp Scampi Delight. {{image_4}} If you love heat, add more red pepper flakes. You can double the amount for a fiery kick. Another option is to add some diced jalapeños or a splash of hot sauce. This gives a nice depth of flavor. Just remember to start small; you can always add more spice later. For a veggie twist, replace shrimp with mushrooms or zucchini. These options soak up the sauce well. You can also use chickpeas for added protein. Just cook them in the same way as you would shrimp. This makes a hearty meal that everyone can enjoy. While linguine is classic, you can try other pasta types. Spaghetti, fettuccine, or even gluten-free pasta work great. If you want a lighter option, consider using zucchini noodles or spaghetti squash. These alternatives keep the dish fresh and fun. You can find the full recipe to guide you through these variations. To store leftover shrimp scampi, place it in an airtight container. Make sure it cools down first to keep moisture from building up. You can keep it in the fridge for up to three days. This way, you can enjoy your meal again without losing taste. When you reheat shrimp scampi, do it gently. Use a skillet over low heat. Add a splash of water or broth to keep it moist. Stir frequently to avoid overcooking the shrimp. This helps retain its juicy flavor. You can also use the microwave. Heat it in short bursts, stirring in between. This way, it warms evenly. If you want to freeze shrimp scampi, first let it cool completely. Place it in a freezer-safe container or a zip-top bag. Remove as much air as possible to avoid freezer burn. You can freeze it for up to two months. When you're ready to eat, thaw it in the fridge overnight. Reheat gently to enjoy its fresh taste again. For the full recipe, check out the Zesty Shrimp Scampi Delight. The best type of shrimp for shrimp scampi is large, raw shrimp. I prefer shrimp that are peeled and deveined. This saves time and makes cooking easier. Look for shrimp labeled "U15" or "16/20." These numbers mean there are 15 or fewer shrimp per pound. Fresh shrimp tastes best, but frozen shrimp works too. Just remember to thaw them before cooking. Yes, you can make shrimp scampi without pasta. Try serving it over zucchini noodles or rice instead. You can also enjoy it on its own as a light dish. Just cook the shrimp and sauce as usual. This way, you keep all the tasty flavors while changing up the meal. To ensure shrimp are cooked properly, watch their color and texture. Cook them until they turn pink and opaque. This usually takes about 2-5 minutes. If they curl into a C shape, they're done. Avoid overcooking, as this can make them tough. Use a meat thermometer if you're unsure. The internal temperature should be 120°F. You can find the full recipe for Zesty Shrimp Scampi Delight above. This dish is quick, easy, and packed with flavor! Shrimp scampi is easy and delicious. We covered key ingredients, simple steps, and helpful tips. Remember, you can swap ingredients for fun flavors. Don't hesitate to try our variations, too. Storing and reheating leftovers keeps your dish tasty for later. Follow our answers to common questions to perfect your scampi. Now you’re ready to impress with a zesty shrimp scampi. Enjoy every bite!$

Indulge in the vibrant flavors of Zesty Shrimp Scampi Delight! This easy recipe showcases succulent shrimp, fresh cherry tomatoes, and a perfect lemony sauce that pairs beautifully with linguine. Ready in just 25 minutes, it's ideal for a quick weeknight dinner or a special occasion. Discover step-by-step instructions and elevate your dinner game! Click through for mouthwatering details and make this dish a favorite.

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Ingredients

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1/4 teaspoon red pepper flakes (adjust for spice preference)

Juice and zest of 1 fresh lemon

1 cup cherry tomatoes, halved

8 ounces linguine or spaghetti

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnishing)

Grated Parmesan cheese (optional, for extra flavor)

Instructions

Prepare the Pasta: In a large pot, bring salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package directions until al dente (tender but still firm). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside, ensuring it does not stick together.

Sauté the Shrimp: In a spacious skillet over medium heat, combine the unsalted butter and olive oil. Allow the mixture to melt together, then add the finely minced garlic and red pepper flakes. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant but not browned.

Cook the Shrimp: Carefully add the peeled and deveined shrimp to the skillet in a single layer. Cook for 2-3 minutes without stirring until the shrimp begin to turn pink on one side. Flip the shrimp and continue cooking for another 1-2 minutes, until they are fully cooked and opaque. Season with salt and freshly cracked black pepper to taste.

Add Flavor: To the skillet, add the halved cherry tomatoes, lemon juice, and zest. Stir gently and let the mixture simmer for about 2 minutes, allowing the tomatoes to soften and release their juices.

Combine with Pasta: Add the cooked linguine to the shrimp and tomato mixture in the skillet. Toss everything together, gradually adding reserved pasta water a little at a time until you achieve a light, flavorful sauce that clings to the pasta and shrimp. Mix thoroughly until everything is heated through.

Garnish and Serve: Remove the skillet from heat, and generously sprinkle with chopped fresh parsley. If desired, add grated Parmesan cheese for added richness. Serve immediately for the best flavor and enjoy this delightful dish!

Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

- Presentation Tips: Serve the dish in shallow bowls, garnishing each portion with extra parsley and a wedge of lemon on the side for an eye-catching presentation. Consider adding a light drizzle of olive oil for a finishing touch.