Shrimp Scampi
A classic shrimp scampi featuring tender shrimp in a lemony garlic sauce with a touch of heat, tossed with linguine and fresh parsley. This quick and flavorful dish brings together bright citrus, savory garlic, and a hint of spice for the perfect weeknight meal.
Description
Shrimp Scampi is a classic Italian-American dish featuring succulent shrimp cooked in a vibrant sauce of garlic, lemon, olive oil, butter, and red pepper flakes. The shrimp is tossed with linguine and fresh parsley, making it a simple yet flavorful meal that's perfect for any occasion. The bright citrus notes and hint of spice elevate the dish, while the rich sauce coats the pasta, ensuring every bite is full of delicious flavors.
How to "Hack" the Seafood Stock
If you’re short on time or want to simplify the recipe, you can "hack" the seafood stock by using one of the following options:
- Use Store-Bought Seafood or Chicken Stock: Simply substitute with seafood or chicken broth for a quick alternative. It adds a similar depth of flavor without the extra step of making your own.
- Bouillon Cubes or Base: Dissolve a seafood or chicken bouillon cube in hot water to create an instant stock. This method is quick and adds a concentrated flavor to the dish.
- White Wine: Adding a splash of dry white wine (about 1/2 cup) along with a bit of water can enhance the sauce’s flavor and replace the need for homemade stock.
- Clam Juice: Bottled clam juice is a great seafood-flavored alternative and works well as a quick and easy stock substitute.
Ingredients
Directions
- In a large bowl, combine the garlic, zest and juice of one lemon, olive oil, red pepper flakes, and salt & pepper to taste.
- Add the shrimp to the marinade and let it sit for at least 15-20 minutes.
- In a small pot, add the reserved shrimp shells and chopped onion. Cover with enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes. Strain and set aside the stock.
- Heat a large skillet over high heat. Remove the shrimp from the marinade and cook in the hot pan for about 2-3 minutes, until they turn pink and start to caramelize. Remove the shrimp from the pan and set aside.
- In the same skillet, add the marinade, strained shrimp stock, and 1/2 cup of pasta water (reserve from cooking the linguine). Bring the mixture to a simmer and reduce by half.
- Add the remaining lemon zest, juice from the second lemon, butter, and chopped parsley to the skillet. Stir until the butter melts.
- Add the cooked linguine and shrimp to the pan, tossing until everything is well coated in the sauce.
- Serve immediately with an extra sprinkle of parsley and lemon wedges on the side if desired.
Author
Cody Landry
