After big holidays, I always try to cook simple dishes because I’m typically so ‘cooked-out’. That’s why after Christmas this year, shrimp scampi is on my list. No need to check that twice!
Cooking the shrimp takes just as long as the fresh spaghetti (3-minutes) so you can have dinner on the table in less than 10 minutes. It’s super easy to make and beyond flavorful!
A couple of tips to speed things up – don’t forget to make sure the shrimp is cleaned, chop the parsley while the shrimp are cooking and and a juice of lemon at the end really makes things pop!
I love this for a quick weeknight dinner. You’ll be eating diner faster than you can say ‘I’m hungry’!
Shrimp Scampi with Spaghetti
- 1 bag fresh spaghetti (or any other base, like zoodles or fresh veggies)
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 3-4 large garlic cloves, minced
- 1 pound large shrimp; cleaned, de-shelled, tails on
- Salt and freshly ground black pepper to taste
- 1/4 cup white wine
- Juice of half a lemon
- 1/4 cup chopped parsley
- In a large pot, bring a large pot of salted water to a boil and prepare fresh spaghetti according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil and 1 tablespoon of butter in a large pan or cast iron skillet. Add garlic and sauté 30 seconds.
- Add the shrimp, season with salt and pepper and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine, and bring to a simmer for 1-2 minutes or until wine reduces by half and the shrimp is cooked through. Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Toss with spaghetti and serve. Enjoy!