Quick and tasty, this easy shrimp scampi is just what you’re looking for in a weeknight family dinner.
Well, we did it. Week one of the new school year in the books. And with that first week comes a laundry list of supplies, permission slips, new sneakers and fresh haircuts. It was also the first week of juggling music lessons, practices and car pools. That means meals need to be simple and quick to prepare since the dinner hour is more like the dinner half hour.
There are a few dinners in my repertoire that please everyone in my house, including this pasta dish, these chicken breasts (over salad or alongside a giant pile of roasted veg) and anything with shrimp. And when I combine pasta and shrimp in a garlicky scampi? <mic drop>
I’ve had a few requests to share my shrimp scampi recipe and it’s the perfect fit for this super busy time of year. I know from the comments and emails I receive that I am not alone in pulling my hair out trying to squeeze in meals between my evening chauffeuring responsibilities. We want fast, but not at the expense of our tastebuds.
Well folks, this is fast. Dinner can be on the table in as much time as it takes your pasta to cook and shrimp is always ideal for weeknights because it cooks so quickly. Mine is a classic shrimp scampi served over pasta, but don’t be afraid to sneak some vegetables in there by subbing spiralized zucchini or yellow squash noodles for the spaghetti. I can’t promise that your kids will be as thrilled, but that lemon wine sauce is delicious soaked into those “zoodles”.
So never fear, as we settle back into our fall schedules it doesn’t have to mean all frozen food or take out. I have plenty of quick, family-friendly meals up my sleeve and I look forward to sharing them with you in the coming weeks and months. But more on that later, right now I have a ball game to get to!
- 4 Tbsp unsalted butter, divided
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 lbs uncooked shrimp, peeled and deveined
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1 cup dry white wine
- 1 lemon, juiced
- 1/2 cup reserved pasta water
- 1/4 cup parsley, minced
- grated parmesan cheese (optional)
- 1 lb spaghetti or linguine, cooked al dente according to package directions (reserve 1/2 cup pasta water)
Melt 2 Tbsp butter with olive oil in a large saute pan set over low heat. Add the garlic and saute for 2-3 mins.
Increase the heat to medium and add the red pepper flakes and the shrimp. Season the shrimp with salt and pepper cook until just pink. Remove the shrimp to a plate and keep warm.
Add the white wine, lemon juice, and pasta water to the pan and bring to a boil. Swirl in the remaining 2 Tbsp of butter and then add the parsley.
Add the shrimp and pasta to the pan and toss well.
Serve with grated parmesan cheese if desired.