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- 1 pound large shrimp, peeled and deveined - 8 ounces linguine or spaghetti - 4 tablespoons unsalted butter - 4 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - Zest and juice of 1 lemon - 1/4 cup chopped fresh parsley - Salt and pepper to taste - Optional: Lemon wedges for garnish When picking shrimp, fresh is best if you can find it. Fresh shrimp should look pink and shiny. It should smell like the ocean, not fishy. If you buy frozen shrimp, check the package. Look for shrimp that is firm and not icy. You can use either type for this dish, but fresh gives the best taste. You need a few key tools for this recipe. A large skillet works great for cooking shrimp. You’ll also need a pot for boiling pasta. Make sure to have measuring cups and spoons on hand. A strainer helps drain the pasta after cooking. With these tools, you’ll be all set to make shrimp scampi. For the full recipe, check the detailed instructions above! To cook the pasta, start by boiling water in a large pot. Add a good amount of salt to the water. This helps flavor the pasta. Once the water boils, add your linguine or spaghetti. Cook it for about 8-10 minutes until it is al dente. Al dente means the pasta is firm but not hard. Remember to reserve 1/2 cup of that pasta water before draining it. You will need it later! In a large skillet, heat the butter and olive oil over medium heat. Once the butter melts, add the minced garlic and red pepper flakes. Be careful! You do not want to burn the garlic. Cook it for about 1-2 minutes until it smells great. Next, add the shrimp to the skillet. Season it with salt and pepper. Cook the shrimp for about 2-3 minutes on each side. They are done when they turn pink and opaque. Now it's time to combine everything! Lower the heat and add the lemon zest and juice. Pour in that reserved pasta water you saved. Stir well to mix it all together. Toss in the cooked pasta and chopped parsley. This will coat the pasta and shrimp in a yummy lemony sauce. For serving, use a large bowl or plate. Garnish with extra lemon wedges and a sprinkle of parsley. This makes the dish look bright and inviting. Enjoy your savory shrimp scampi! For the full recipe, check the above section. Garlic gives shrimp scampi its bold taste. Timing is key when cooking garlic. You want to add it after the butter and oil melt but before you add the shrimp. This way, it cooks just right. Cooking garlic for 1-2 minutes makes it fragrant. You must watch closely to avoid burning it. If garlic burns, it can turn bitter. Keep the heat at medium and stir often. Lemon adds brightness to shrimp scampi. Balancing acidity is important. If you like it tangy, add more lemon juice. Start with half the juice and taste. You can always add more. Red pepper flakes can spice things up. Start with a teaspoon and adjust to your liking. If you want heat, add more. If not, hold back. The perfect shrimp texture is juicy and tender. To achieve this, cook shrimp until they turn pink and opaque. This usually takes about 2-3 minutes per side. Do not overcook the shrimp, or they will become rubbery. Keep a close eye on them while they cook. This helps you serve a dish that is pleasing to the eye and the palate. For the full recipe, check the section above! {{image_2}} You can serve shrimp scampi with different types of pasta. I recommend using: - Linguine - Spaghetti - Zucchini noodles Linguine and spaghetti are classic choices. They hold the sauce well. Zucchini noodles are great for a low-carb option. They add a fun twist to the dish. If you want to skip wine, you can still make a tasty sauce. Here are some substitutes: - Chicken broth - Vegetable stock Both options give depth to the sauce. Chicken broth adds a savory note. Vegetable stock keeps it light and fresh. Just replace the wine with an equal amount of either broth. You can boost your shrimp scampi by adding veggies. Some great choices are: - Spinach - Cherry tomatoes - Asparagus Adding spinach is easy. Toss it in just before you finish cooking the shrimp. Cherry tomatoes add sweetness. You can add them at the same time as the shrimp. Asparagus needs a bit more time. Add it a few minutes before the shrimp. This way, everything cooks perfectly. To keep shrimp scampi fresh, refrigerate it right away. Place it in an airtight container. This helps keep the flavors strong and the shrimp tender. I recommend using glass containers. They seal well and do not stain like plastic. Your leftovers can last up to three days in the fridge. When reheating shrimp scampi, do it slowly. Use a skillet over low heat. Add a splash of water or broth to keep it moist. Stir often for even heating. Avoid using a microwave; it can make the shrimp rubbery. This method keeps the dish flavorful and tasty. Freezing shrimp scampi is simple. First, let it cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. To thaw, move it to the fridge overnight. Reheat gently to enjoy the same great taste. Cooking shrimp is quick. For large shrimp, it takes about 2-3 minutes per side. They turn pink and opaque when done. Smaller shrimp need less time, around 1-2 minutes per side. Always check to avoid overcooking. Overcooked shrimp become rubbery and tough. You want tender, juicy shrimp for the best flavor. Yes, you can prep Shrimp Scampi in advance. Cook the pasta and shrimp separately. Store the shrimp and pasta in the fridge. When you’re ready to eat, heat them together with the sauce. This keeps your dish fresh and tasty. Avoid cooking shrimp too early, as they can lose their nice texture. Shrimp Scampi pairs well with many sides. Here are some popular choices: - Garlic bread for dipping in the sauce - A fresh green salad with lemon vinaigrette - Roasted or steamed vegetables for color and nutrition - Rice or risotto for a hearty meal These sides balance the flavors and make your meal complete. Shrimp Scampi has roots in Italy. The word "scampi" refers to small crustaceans. In the U.S., it often means shrimp cooked in garlic and butter. This dish shows Italian-American cooking’s creativity and flavor. It's a favorite for many due to its rich taste and simple preparation. Absolutely, frozen shrimp are great for this dish. They are often flash-frozen to keep freshness. Thaw them in the fridge overnight or run them under cold water. Avoid using hot water as it can cook the shrimp. Cook frozen shrimp directly from the bag, just add a minute to your cook time. This way, you still get that delicious shrimp flavor. Enjoy the full recipe for more details on making this dish! In this post, I shared how to make easy and delicious shrimp scampi. You learned about the essential ingredients, cooking steps, and tips for perfect flavor and texture. I also explored how to adjust the dish to suit your taste. Remember, using fresh shrimp and right cooking techniques makes a big difference. Enjoy your cooking adventure, and don’t hesitate to experiment with new flavors and ingredients. Happy cooking!

Shrimp Scampi

Delight your taste buds with this simple and tasty shrimp scampi recipe! Learn how to choose the freshest shrimp, pair it perfectly with pasta, and enhance flavors with garlic and lemon. In just a few steps, you'll impress friends and family with a delicious meal that highlights bold tastes. Get ready to dive into the world of seafood cooking! Click through to explore the full recipe and start your culinary adventure today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

8 ounces linguine or spaghetti

4 tablespoons unsalted butter

4 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

Zest and juice of 1 lemon

1/4 cup chopped fresh parsley

Salt and pepper to taste

Optional: Lemon wedges for garnish

Instructions
 

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

    Prepare the Shrimp: In a large skillet over medium heat, add the butter and olive oil. Once melted, add minced garlic and red pepper flakes, cooking for about 1-2 minutes until fragrant, being careful not to burn the garlic.

      Cook the Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque.

        Combine Ingredients: Lower the heat and add the lemon zest and juice, along with the reserved pasta water. Stir to combine. Toss in the cooked pasta and chopped parsley, mixing well to coat the pasta and shrimp in the lemony sauce.

          Serve: Remove from heat, taste and adjust seasoning if necessary.

            - Presentation Tips: Serve in a large bowl or plate, garnished with extra lemon wedges and a sprinkle of fresh parsley for a pop of color.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4