One of my favorite recipes to make for all occasions. It’s one of the easiest recipes and it takes less than half an hour to make. I make it for company or for a week night dinner. Perfect for a fast weeknight dinner yet so elegant you can really impress your guests. Just imagine tender garlic shrimp nestled in a bowl of seasoned pasta with a touch of lemon. I freeze it and so I can defrost it and have it on the table in minutes. I like to serve it with a fresh salad and garlic bread for dipping in that incredible garlic sauce.
Easy Shrimp Scampi
1 pound spaghetti
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 cloves garlic, finely minced garlic
Pinch of red pepper flakes
1 1/2 pounds extra-large shrimp, peeled and de-veined
½ cup low sodium chicken stock
Pinch red pepper flakes (optional)
¼ cup chopped parsley
Salt and pepper to taste
Fresh lemons for squeezing
Cook pasta as directed. Make sure you salt the water.
Pat the shrimp dry with paper towels. Melt half the butter and half olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and cook about 1-2 minutes on each side. Do Not Overcook shrimp. Cook just until pink and starting to curl. Remove from heat and place on plate so they stop cooking.
Lower the heat to medium and add the remaining oil and butter. Add the minced garlic and red pepper flakes (if using) and cook for only about 30 seconds stirring constantly until fragrant. Do not allow the garlic to brown.
Add in your wine or just chicken stock and cook until liquid is reduced by half.
Add your cooked pasta to the skillet along with the shrimp. Toss in garlic butter sauce until well coated.
Remove from heat and stir in parsley. Squeeze a lemon over dish to b
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