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To make Garlic Butter Shrimp Scampi, you need: - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 tablespoons olive oil - 6 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - Juice of 1 lemon - Zest of 1 lemon - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - 8 oz linguine or spaghetti (optional, for serving) You can swap shrimp for chicken if you prefer. If you want a lighter dish, skip the pasta. Use whole wheat or gluten-free pasta if needed. For a vegan option, try using mushrooms instead of shrimp. You can also use vegan butter and olive oil for a plant-based twist. Fresh parsley adds great color and taste, but you can use dried parsley in a pinch. Using fresh ingredients is key to great flavor. Fresh shrimp tastes better and has a firmer texture. Fresh garlic gives a stronger aroma and taste than dried. Fresh lemon juice and zest make the dish bright and zesty. Always choose the best ingredients you can find. Quality makes a big difference in this dish. To cook pasta, fill a big pot with water. Add a good amount of salt to the water. Bring the water to a boil over high heat. Once boiling, add 8 oz of linguine or spaghetti. Cook the pasta as per the package instructions. You want it to be al dente, firm but not hard. After it cooks, drain the pasta and keep a small cup of pasta water. Set the pasta aside for later. In a large skillet, heat 4 tablespoons of olive oil and 2 tablespoons of butter on medium-high heat. Wait until the butter is melted and bubbly. Add 1 lb of peeled and deveined shrimp in a single layer. Season the shrimp with salt and pepper. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside. Now, let’s make the garlic butter sauce. Lower the heat to medium in the same skillet. Add the remaining 2 tablespoons of butter. Once melted, add 6 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for about 1-2 minutes. You want the garlic to smell great but not turn brown. Add the shrimp back into the skillet. Then, add the juice and zest of 1 lemon, and 1/4 cup of chopped parsley. If you cooked pasta, toss it in now too. Pour in a splash of the reserved pasta water. This helps create a nice sauce. Toss everything together and cook for another 1-2 minutes. This lets all the flavors mix well. Now it's time to taste your dish. Adjust the seasoning as needed. You can add more salt, pepper, or even extra lemon juice for a zing. Make sure it tastes just right for you. To serve, plate the shrimp scampi over your pasta. If you didn’t use pasta, just serve the shrimp. Garnish with more chopped parsley and lemon wedges for a fresh look. This adds color and brightness to your dish, making it even more appealing. Enjoy your delicious meal! When picking shrimp, I recommend using large or jumbo shrimp. These sizes hold up well during cooking. Look for shrimp that are fresh and smell like the ocean. If you choose frozen shrimp, ensure they are peeled and deveined. This saves time and adds ease to your cooking. To boost flavor, don’t skip the lemon juice and zest. They add brightness. Red pepper flakes give a nice kick, so adjust them to your liking. Always use fresh garlic for the best taste. You can also add a splash of white wine to the sauce for depth. One common mistake is overcooking shrimp. They should turn pink and opaque, which takes only 2-3 minutes per side. Another mistake is not seasoning the shrimp enough. Adding salt and pepper before cooking makes a big difference. Lastly, don’t rush the sauce; let flavors meld for a few minutes. For a creamy sauce, add a splash of reserved pasta water. This helps bind the sauce to the shrimp. If the sauce seems too thick, more water can help. Stirring often ensures even coating. Adjust seasoning at the end for a balanced flavor. {{image_2}} Adding white wine gives the dish a fresh twist. Use a dry white wine for the best taste. Start by adding the wine right after you sauté the garlic. Let it simmer for a few minutes. This helps the flavors blend well. The wine adds depth and a lovely aroma. For heat lovers, add more red pepper flakes. You can also use fresh jalapeños for more spice. Sauté them with the garlic for the best result. Adjust the amount to your liking. This variation turns up the heat while keeping the buttery flavor. If you're gluten-free, swap pasta with zucchini noodles or spaghetti squash. These options are tasty and healthy. For a low-carb meal, skip the pasta altogether. Serve the shrimp over a fresh salad instead. This keeps the dish light and satisfying. While pasta is a classic, you can serve this dish with rice or quinoa. Both add a nice base for the garlic butter sauce. For a fun twist, use crusty bread to soak up the sauce. This way, you get every last bit of flavor. You can even serve it with veggies for a complete meal. To store leftover garlic butter shrimp scampi, let it cool first. Place it in an airtight container. This helps keep the shrimp fresh. Store it in the fridge for up to three days. Make sure to label the container with the date. If you want to keep it longer, freezing is a great option. When you're ready to eat your leftovers, reheat them gently. Use a skillet over low heat. Add a splash of water or broth to keep it moist. Stir often to heat evenly. This helps prevent the shrimp from getting rubbery. You can also microwave it in short bursts, stirring in between. Just be careful not to overcook. If you want to freeze your garlic butter shrimp scampi, do it right after cooking. Place it in a freezer-safe container. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned above. This method helps keep the flavor and texture nice. The best shrimp for scampi is large, fresh shrimp. Look for shrimp labeled as "U.S. wild-caught" or "fresh." These shrimp taste sweeter and have a better texture. If you pick frozen shrimp, choose ones that are peeled and deveined. This saves time and makes cooking easier. Yes, you can make Garlic Butter Shrimp Scampi ahead of time. Cook the shrimp and sauce, then store them in the fridge. When you are ready to eat, just reheat gently on the stove. If you used pasta, cook it fresh to keep it al dente. The spice level depends on your taste. The recipe uses one teaspoon of red pepper flakes. If you like it milder, use less. For more heat, add extra flakes. Adjusting spice is easy, so feel free to experiment! Absolutely! You can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. Once thawed, peel and devein if needed. Then, follow the recipe as usual. Garlic Butter Shrimp Scampi pairs well with pasta, like linguine or spaghetti. You can also serve it with a fresh salad, crusty bread, or steamed veggies. A side of garlic bread is great for soaking up the sauce! In this blog post, we explored how to make Garlic Butter Shrimp Scampi. We covered key ingredients and their substitutions. Fresh ingredients enhance taste, so choose wisely. I shared step-by-step instructions, from cooking pasta to crafting the sauce. You learned tips for perfect shrimp, flavor boosts, and common mistakes to avoid. We also discussed variations and storage methods to keep leftovers fresh. In the end, this dish is simple yet impressive. Enjoy cooking and savoring your creation!

Garlic Butter Shrimp Scampi

Indulge in this delicious garlic butter shrimp scampi recipe that's quick and perfect for any occasion! With succulent shrimp sautéed in rich garlic butter and zesty lemon, every bite is a flavor explosion. Serve it over pasta or enjoy it on its own for a meal that impresses. Ready in just 30 minutes, this dish is a must-try for seafood lovers. Click through now to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 tablespoons olive oil

6 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

Juice of 1 lemon

Zest of 1 lemon

1/4 cup fresh parsley, chopped

Salt and pepper to taste

8 oz linguine or spaghetti (optional, for serving)

Instructions
 

Cook the Pasta (if using): In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

    Sauté the Shrimp: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and is bubbly, add the shrimp in a single layer. Season with salt and pepper. Cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.

      Make the Garlic Butter Sauce: In the same skillet, lower the heat to medium, add the remaining 2 tablespoons of butter, and then add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.

        Combine Ingredients: Add the shrimp back into the skillet along with the lemon juice, lemon zest, and chopped parsley. If using pasta, add it into the skillet now, along with a splash of reserved pasta water to help create a sauce. Toss everything to combine and cook for an additional 1-2 minutes, allowing the flavors to meld together.

          Adjust Seasoning: Taste the dish and adjust seasoning with salt, pepper, or extra lemon juice as needed.

            Serve: Plate the shrimp scampi over a bed of pasta (if using) and garnish with more chopped parsley and lemon wedges.

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