Quick and Easy Shrimp Scampi
Easy Shrimp Scampi is a classic but simple dish to prepare, taking only 5 minutes to cook. Its simple sauce of garlic, white wine and butter surrounds fresh succulent shrimp that is cooked just long enough that they turn pink. Serve it over pasta with a piece of crusty French bread and you have a meal fit for kings.
Servings: 4 servings
Calories: 460kcal
Equipment
- Small 10-inch braiser or skillet
Ingredients
- 1 pound Peeled and deveined fresh shrimp (See Note 1)
- 1 ½ teaspoons Essence or other Creole seasoning (See Note 2)
- ¼ teaspoon Italian seasoning
- ½ teaspoon freshly ground pepper
- ¼ teaspoon fine sea salt or table salt
- 8 ounces dry linguine (See Note 3)
- 1 Tablespoon olive oil
- 4 Tablespoons unsalted butter, divided
- 1 Tablespoon minced fresh garlic
- ½ cup (4 ounces) dry white wine (See Note 4)
- ¼ cup (2 ounces) freshly squeezed lemon juice
- 1 Tablespoon minced fresh parsley for garnish
Instructions
- Toss the shrimp in a medium bowl with the Creole seasoning, Italian seasoning, salt, and black pepper. Set aside.
- Cook the pasta in salted boiling water for 1 minute less than the al dente stage. Drain well; return to the pan and keep warm. (See Note 5)
- Place the olive oil and 1 tablespoon of the butter in a small braiser or large skillet over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes, quickly turning. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter.
- Remove the shrimp from the sauce and keep them warm.
- Add the cooked pasta to the sauce; toss to combine. Return the shrimp. If desired garnish with minced fresh parsley.
- Serve immediately. Yield: 4 servings.
Video
Notes
- The original recipe called for 1 ½ pounds of fresh head-on. For this recipe, I used headless shrimp that I cleaned and deveined. This ended up being approximately a pound of cleaned shrimp, or 24 large shrimp (20 to 25 in size). This refers to the average number of shrimp per pound.
- For the Creole seasoning, I used Emeril's Essence.
- You can also use spaghetti or angel hair pasta in this recipe.
- You can substitute chicken broth for the wine. However, the sauce will not have the same depth of flavor.
- I cooked the linguine for 9 minutes. It will continue cooking when added to the sauce.
Nutrition
Calories: 460kcal | Carbohydrates: 45g | Protein: 25g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 244mg | Sodium: 766mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 10.6mg | Calcium: 145mg | Iron: 2.7mg
