Simple Shrimp Scampi Recipe
Alright, folks, gather ’round! Today we’re tackling Simple Shrimp Scampi Recipe, which sounds fancy but is basically “dump delicious things in a pan and pretend you’re a five-star chef.” It’s special because it’s lightning fast, bursting with flavor, and surprisingly forgiving – perfect for those nights when your brain cells have clocked out but your stomach hasn’t gotten the memo. You should absolutely try this because, let’s be real, what else are you doing tonight that’s more productive than eating perfectly garlicky shrimp? Laundry? Pfft.
My husband, bless his heart, once decided to “help” with this recipe by enthusiastically adding “just a little more” garlic. Now, I love garlic. You love garlic. But this man, apparently, was trying to ward off vampires from the entire tri-state area. The kids, meanwhile, were convinced the shrimp were tiny, pink alien invaders and staged a protest by flinging pasta like confetti. I just stood there, stirring, contemplating if wine counted as a vegetable in this chaotic culinary landscape. (It does, right?) Anyway, we survived, the kitchen looked like a crime scene, and it was still ridiculously delicious, even with enough garlic to clear out sinuses for a week.
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Why You’ll Love This Simple Shrimp Scampi Recipe
* It’s faster than deciding what to watch on Netflix, and trust me, the payoff is way better.
* You’ll feel like you *actually* cooked, without the trauma of a complex recipe or the need to call your mom for help.
* It’s living proof that butter, garlic, and shrimp can solve at least 70% of life’s minor inconveniences.
* Because who doesn’t love a meal that comes together before your toddler even finishes asking “Are we there yet?” (even if “there” is just the kitchen).
Time-Saving Hacks
– Buy shrimp that’s already peeled and deveined. Yes, it costs a little extra, but your sanity is priceless. Plus, no gross shrimp guts to deal with. You’re welcome.
– Skip the fresh parsley and use dried. I know, I know. It’s a cardinal sin, but sometimes you just don’t have time for a grocery run. We’re aiming for “edible,” not “Michelin star.”
– If you’re using spaghetti, snap it in half before boiling. Fewer long strands flying around, fewer dishes to clean (maybe). Or, just embrace the chaos and eat it like a true barbarian.
– Reuse your pasta pot for the shrimp, if you dare. Or don’t, if you actually enjoy washing extra dishes. (Who are you people?)
Serving Ideas
– Pair it with a crusty baguette to sop up all that glorious garlicky butter. Seriously, don’t waste a drop. That stuff is liquid gold.
– A simple side salad, because you’re a grown-up and pretend to eat vegetables. Drown it in dressing if you must.
– Serve with a crisp white wine (for the adults, obviously, especially if the kids drove you absolutely nuts earlier). Or, a gigantic glass of water – hydration is key, folks.
– Honestly, just serve it straight out of the pan and call it a day. No fancy plating required when you’re this hungry.
What to Serve It With
A simple pasta like linguine or spaghetti is classic. You can also serve it over zucchini noodles if you’re feeling virtuous, or with a side of rice to soak up all that incredible sauce. A good piece of crusty bread is non-negotiable, in my humble opinion.
Tips & Mistakes
Don’t overcrowd the pan when cooking the shrimp; they’ll steam instead of sear, and nobody wants flabby shrimp. Cook the shrimp just until they turn pink and opaque – a minute or two per side. Overcooked shrimp are rubbery and tragic. If you accidentally overcook them, just drown them in more butter and garlic. It helps, I swear. Also, taste as you go! Adjust the salt, pepper, and lemon. Your tastebuds are the boss, not some recipe on the internet (even if it’s mine).
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Simple Shrimp Scampi Recipe
Ingredients
Main Ingredients
- 1.5 lb large shrimp, peeled and deveined Use fresh or frozen shrimp.
- 8 oz linguine pasta Any long pasta works well.
- 4 cloves garlic, minced Adjust to taste.
- 1 cup dry white wine Substitute with broth if desired.
- 4 tbsp unsalted butter Add more for richness.
- 1 tbsp olive oil For sautéing.
- 1 tbsp lemon juice Freshly squeezed for best flavor.
- 1 tbsp parsley, chopped For garnish and freshness.
- 1 tsp red pepper flakes Optional for a spicy kick.
Instructions
Preparation Steps
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
- Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Stir in the shrimp and cook until they turn pink, about 3-4 minutes.
- Pour in the white wine and bring to a simmer for 2-3 minutes.
- Add the cooked linguine to the skillet, tossing it with the shrimp and sauce.
- Finish by stirring in remaining butter and lemon juice until everything is coated.
- Serve garnished with chopped parsley and additional lemon if desired.