Shrimp scampi: so easy to make! Basically, all you have to do is saute shrimp with garlic and olive oil, then make a light sauce with lemon, red pepper, and parsley and there you go. Here’s how I make it:
Shrimp Scampi with Lemon and Garlic
8 oz (half of a one pound box) thin spaghetti
2 Tbsp butter
1 Tbsp olive oil
6-10 cloves of garlic, minced
1 pound of shrimp, peeled and deveined
salt and pepper to taste
zest of 1 lemon
1/2 cup fresh lemon juice
1/2 tsp red pepper flakes
2 Tbsp dried parsley or 1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
1. Cook spaghetti according to package directions and drain.
2. While spaghetti cooks, melt butter in a large saute pan over medium-high heat, then add olive oil. Add garlic and cook for 30 seconds. Add shrimp and cook for 4-5 minutes until almost done, turning once. Remove from pan and set aside.
3. In the same pan, combine lemon zest, juice, and red pepper flakes. Return shrimp to pan and cook until thoroughly heated. Stir in parmesan cheese and parsley. Toss with spaghetti.
Tips and Thoughts:
I usually use 31-40 count shrimp, but you can use the size that you prefer.
Some people make shrimp scampi with a little white wine in the sauce (dry), which I’m sure is also delicious!