Shrimp Scampi

"Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn's television show "Mad Hungry"."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Nicholas C. photo by Nicholas C.
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Baby Kato photo by Baby Kato
Ready In:
30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
  • While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp.
  • Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss.
  • Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.

Questions & Replies

  1. This delicious sounding shrimp scampi calls for white wine. What kind of wine generally works best? Many Thanks - Kris
     
  2. How do I get to my saved recipes?
     
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Reviews

  1. Very nice scampi! Lots of shrimp, a good amount of red pepper flakes, and a great lemony freshness to the sauce (it helped that my lemon was the size of an orange, lol). In fact, I think this is the first shrimp pasta recipe I've tried that I didn't have to up the amounts of shrimp and red pepper flakes to please DH. The only addition I made to the recipe was a heaping spoonful of capers (we love capers in shrimp scampi). I served this with some grated parmesan on top, and garlic bread on the side. Thanks for posting! Made for the Emerald City Shakers for ZWT7.
     
  2.  
    • Review photo by Nicholas C.
  3. Since my hubs will never touch a shrimp, I substituted chicken. Same amount t as shrimp, kept all other ingredients the same. We LOVE it!! Thanks for a great recipe.
     
  4. This was so delicious!! It felt decadent but without a ton of butter. I chose this recipe because I needed a quick fix for dinner. Not only was it a quick fix, but it is also now a favorite that I will make often. Thank you!
     
  5. Garlic, shrimp, wine, lemon - some of my most favorite ingredients! This recipe was super quick and easy to make and very flavorful. Made for Culinary Quest - 2014 Cruisin' Culinary Queens
     
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