Shrimp scampi is one of those dishes that always makes me happy. The shrimp are tender and flavorful, and the sauce has this bright lemony kick that just works perfectly. Every bite feels fresh and satisfying, and it’s hard not to go back for seconds!

PROCESS:

• Start by bringing a large pot of water. Add your pasta and cook it following the package instructions until it reaches that perfect al dente. Don’t forget to save a cup of the pasta water before draining.

• Next, heat a generous drizzle of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.

• Melt some butter in a large skillet over medium heat. Sauté the shrimp, cooking just until they turn pink, making sure not to overcook them.

• After the shrimp is perfectly cooked, transfer them to the sauce and give it a good stir. Next, toss in the cooked pasta and gently stir until every strand is coated in the sauce. Finally, sprinkle with Parmesan cheese and a dash of dried parsley!

Here’s what you are going to need to make it:

Unsalted Butter: This adds richness to our dish, most essential ingredient of this pasta.

Shrimp: The main star! They’re tender and flavorful, making the dish feel fancy but still easy to whip up.

Shallots: Adds sweet flavor. You can use shallots for less strong flavor.

Garlic: Adds aromatic and bold flavor.

Salt: Enhances taste.

Black Pepper: For a bit of heat and warmth.

Lemon Juice: Adds freshness and zing to the dish.

Chili Flakes: Adds a kick of spice.

Pasta Water: Helps adjust the sauce consistency.

Pasta:  You can use linguine, fettucine or spaghetti if you prefer.

Onion Powder & Garlic Powder: These amp up the flavor of the shrimp, making them taste awesome before they hit the pan.

Parsley: Adds a fresh, herby touch at the end.

INGREDIENTS:

• 1 pound spaghetti or linguine

• 3 tablespoons Butter

• 3 shallots, finely diced

• 4-5 cloves garlic, minced

• Pinch red pepper flakes

• Juice of 1 ripe lemon

• 1 pound shrimp, peeled and deveined

• Salt to taste

• 1/4 cup finely chopped parsley leaves

For marinating the Shrimp:

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ⅛ teaspoon black pepper

• Salt to taste

• ¼ cup reserved pasta water

INSTUCTIONS:

Step1: Marinating the shrimp

• In a bowl add shrimp and marinate with onion powder, garlic powder, salt and pepper.

Step 2: Cooking the Pasta

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates, cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Step 3: Cooking the shrimp

• Meanwhile, in a large skillet, melt 2 tablespoons butter over medium-high heat.

• Add the marinated shrimp and cook on both sides for 3 minutes. 1 1/2-2 minutes per side. Make sure not to overcook the shrimps.

• Once cooked, remove the shrimp from the pan; set aside and keep warm.

Step 4: Creating the sauce

• In the same pan sauté the shallots and garlic in leftover butter until the shallots are translucent, about 3 to 4 minutes.

• Next deglaze the pan with pasta water or chicken stock.

• Add lemon juice and stir on low heat, then add chili flakes and freshly chopped parsley.

• At this stage you can add more butter to make the sauce silkier.

Step 5: Tossing in pasta

• Next add the boiled pasta and splash of pasta water and stir and mix everything together.

• Add the cooked shrimp and add mix. Simmer on low medium heat for 2 -3 minutes.

Step 6: Finishing touches

• Top with more freshly chopped parsley and serve immediately. Enjoy!!

Tips and Notes:

• You can skip marinating the shrimp and just season with salt and pepper with frying.

• For the best results, choose large, fresh shrimp. You can get shrimp still in shells to clean and de-vein them yourself or get already cleaned shrimp from the seafood counter of your local grocery store.

• Don’t be stingy with butter here! It’s a rich, smooth, and comforting dish. The taste depends on having a good amount of butter. 

• Get a ripe lemon to get the most juice out of it. If the lemon is hard to the touch, it’s not ripe and won’t give you a lot of juice. 

• Personally, I would suggest thin pasta like angel hair, spaghetti, or linguine, but you can choose any pasta you like. 

• You can good quality parmesan cheese if you like your sauce creamy.