As a bustling seafood lover, I find myself constantly trying to prepare restaurant-quality meals on the clock. Fortunately, I've compiled a few dishes that are as quick and easy as they are delicious — kept under my latest category "Under 30". Where we'll create flavorful dishes in under 30 minutes.
While researching the origin of this dish, I found it quite interesting that "scampi" are actually petite crustaceans, reminiscent of lobsters with rosy shells. In Italy, they are often cooked in a gentle simmer of olive oil, garlic, onion and white wine. However, as this dish travelled throughout the North, the scampi was exchanged for shrimp — while the tiny shellfish remained in the name.
Tender shrimp, butter, garlic and lemon. A unique yet subtle pairing of flavors that impart depth upon a bed of al dente linguine.
Grab an Apron & Let's Get Started!
Shrimp Scampi 101
Though there isn't much to be said of this effortlessly simple dish, fresh ingredients and balanced flavors are key.
When it comes to the shrimp, peeled & deveined are your best bet. Though they might cost you a bit more, avoiding the tedious process will save time during preparation.
For aromatics, I chose to keep it pretty traditional in the use of garlic, shallots and chopped parsley. Shallots are simply onion's milder cousin as their flavor is quite sweet yet subtle when compared to a yellow onion. The use of the zest & juice of a lemon, brightens up while bringing out the flavors of our shrimp and aromatics.
Although white wine is commonly used to create a flavorful sauce for our shrimp to be simmered in, I substituted it for chicken stock. Ultimately, achieving that same depth of flavor without the hassle of choosing between a Pinot or a Sauv. However, feel free to utilize your favorite bottle as you sip on a glass while you cook.
Finally, the bed of pasta. I chose to serve the Shrimp Scampi atop a bed of linguine, however, if you prefer spaghetti, orzo or even jasmine rice — it is completely up to you.
How to Make:
Shrimp scampi linguine
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
1 lb large shrimp *peeled & deveined
1 tsp salt
juice of 1 lemon *divided (zest lemon before juicing)
1 lb linguine
2 tbsp olive oil
3 tbsp butter
1 shallot *minced
4 cloves garlic *minced
1/3 cup chicken stock or white wine
1 tbsp lemon zest
2 tbsp parsley *chopped
salt & pepper to taste
Begin by seasoning shrimp with salt and half the juice on one lemon. Set aside.
Bring a large pot of water to a boil, season generously with salt. Cook linguine until al dente according to box instructions then drain.
Meanwhile, to a large skillet over medium high heat combine butter and olive oil. Allow butter to melt completely.
Add shrimp and cook for 2-3 minutes. Add garlic and shallot and cook for another 2 minutes, stirring occasionally, until shrimp is pink.
Add chicken stock/ white wine. Bring to a simmer and cook for 2 more minutes, until slightly reduced.
Remove from heat, stir in remaining lemon juice, lemon zest, and parsley. Add salt and pepper to taste if needed.
Add cooked linguine and stir to combine. Serve immediately & Enjoy!