Easy Shrimp Scampi

Print Pin

5 from 21 votes

An Italian classic that's ready in just 20 minutes!

Course Main Course

Cuisine Italian

Total Time 20

Servings people

Calories 422kcal

Author Tracy

Equipment

Ingredients

1 lb shrimp deveined and peeled
8 oz linguine
1 1/2 teaspoons kosher saalt divided
1 teaspoon Italian seasoning
3 tablespoons salted butter
3 tablespoons olive oil
5 cloves garlic minced
1 1/2 cup chicken stock or dry white wine
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/3 cup fresh parsley
kosher salt for pasta water

Instructions

Cook Pasta: Bring a large pot of well salted water to a boil. Add pasta and cook until al dente, per the box time. For fresh pasta, cook for only 2 minutes. (See the rest of the recipe for timing so that it's all done at the same time)
Prep Shrimp: Season shrimp with 1 teaspoon salt and 1 teaspoon Italian seasoning.
Cook Shrimp: Once your pot of water starts to boil, in a large saute pan, add oil and butter and turn to medium. Melt the butter in the oil. (Now add pasta, if 10 mins of cooking is required) Once all of the butter has melted, add the shrimp. Saute until pink, about 1-2 minutes on each side. Once pink, remove the shrimp, place it on a plate, and set aside.
Create Sauce: Add garlic to the butter and oil and cook for just 30 seconds, stirring often to ensure it does not burn. Add stock (or wine), 1/2 teaspoon of salt, and pepper to the pan. Turn the heat up to medium-high to allow the simmer for about 5 minutes to reduce. (Add pasta to cook if using fresh made pasta). Add lemon juice.
Add Pasta and Shrimp: Turn the heat down to low, add pasta to the sauce, mix well. Add shrimp and parsley and coat.
Serve and Enjoy!

Video

[adthrive-in-post-video-player video-id="QhuPKK1G" upload-date="2024-06-09T13:59:39.000Z" name="Easy Homemade Shrimp Scampi.mp4" description="A simple, elegant, delicious classic! Our Easy Shrimp Scampi is a fresh bright Italian recipe that is so incredibly easy to make and can be ready and on the table in under 20 minutes!" player-type="default" override-embed="default"]

Notes

Storage

Fridge: Store in an airtight container in the fridge for up to 4 days.

Freezer: You can freeze the shrimp and also freeze fresh pasta. However, for this recipe, it's best to not freeze it all together, freeze it separately if possible, and then thaw to cook together. Although because this recipe comes together really quickly, it doesn't save much time at all by freezing.

Substitutions

Butter and Oil: You can use all of one or a different mixture of each. Although it's recommended to use at least a little bit of oil because it will help prevent the butter from burning.

Shrimp: For this recipe you can use fresh or frozen, but we do prefer it with fresh.

Nutrition