Deliciously Easy Shrimp Scampi

I love shrimp. But sometimes, it’s just hard to figure out what to do with it. It’s chock full of protein and very easy to cook up but you want it to be interesting and be flavorful, right? OK, so shellfish and butter— you really shouldn’t mess with that bit of genius right there. They’re a perfect match. Then why not a quick scampi for dinner one night when you’ve got some frozen shrimp in the freezer and not much going on in the fridge? You probably already have butter, garlic, lemon, salt, pepper, and some dried pasta hanging around the kitchen. So then you’re good to go! Just add in whatever veggies you have in your fridge and yep, you’re even better to go.

This version below is super simple and fast but tastes very gourmet (Let’s just pronounce it gourmeT today. because, because.). In fact, it tastes amazing. Garlicky, lemony, silky, and vibrant-y. Gorgeous.

This is one of those recipes that you should absolutely feel free to throw in your own improvisation. I just really enjoy mushrooms and cherry tomatoes in this; and I gotta say, if you choose that mixture, you will have one happy belly.

Also, don’t freak out but the measurements listed in the recipe should be taken as approximations because you may think that your dish needs more butter, or cream, or oil, or tomatoes, or lemon, or garlic. Or less even! I really encourage you to explore the balance of flavors and figure out what suits your palate because I honestly feel that that’s the key to being a great cook. Not following a recipe to a T. Be good friends with the ingredients, not strangers. And if things don’t turn out right away, who cares! Practice really pays off in the kitchen.

I need to say this—guys, don’t be so shy with the salt. So many beautiful meals go to waste because people are so frightened by salt. It’s actually very healthy and necessary for many of our normal biological functions. Whoa! What a concept! Obviously, if you have certain medical conditions that require you to stay away from excess salt, then keep that in mind and do your own thing. Otherwise, please don’t worry. Salt is good. And I assure you that however much you use at home, it will never compare to the amount of salt you get from restaurants and fast food chains. So kick up your feet, enjoy the flavors of your home-cooked food, and recognize that you’re doing your body good!

*Quick Tip for peeling garlic: Take apart the cloves from the head, put them in a medium-large container/pot with a cover on, shake shake shake, shake shake shake, and you’re done! The peels should come off super easily if they haven’t already fallen off by now.

Try my recipe for the BEST EVER shrimp ceviche!

Try my recipe for the BEST one-pan pasta of your life! So, so easy too!

Try my recipe for the perfect healthy baked salmon with asparagus!

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Easy Shrimp Scampi

Course Main

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 324kcal

Author Honest and Tasty

Ingredients

• 1 package linguine pasta 16 oz, dried
• 1 lb peeled and deveined shrimp rinsed (if frozen, thaw in a colander by running cold water over the shrimp)
• 2 tbsp ghee
• sea salt and pepper to taste
• 1/2 tsp paprika
• 1 head of garlic cloves chopped in half
• ½ tsp crushed garlic
• one small package sliced mushrooms
• one small package cherry tomatoes rinsed
• 3 tbsp butter
• juice of 1 whole lemon
• 4 tbsp heavy cream
• 1 bunch chopped fresh chives

Instructions

For the Pasta:

Boil water in a large pot. Add plenty of salt once boiled. Add in pasta and give it a mix. Cook for about 8 min or until just al dente. Don’t overcook the pasta because it will cook a little longer later when combined with the shrimp mixture. Plus, no one likes mushy pasta. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside until ready to combine into the shrimp scampi mixture.

For the scampi:

In a large nonstick pan, mix shrimp and 1 tbsp ghee on medium heat. Once all the shrimp turn pink, mix in mushrooms, salt, pepper, and paprika. After all the liquid has evaporated (about 5 minutes later) add butter and all the garlic. Saute shrimp for 2 minutes on high heat, mixing occasionally. Add tomatoes and saute for another minute. Turn burner to med-low and mix in heavy cream, lemon juice, pasta, and 1 tbsp ghee. Turn off burner and mix in chives. Serve and enjoy! Add some extra salt to your own dish if you feel like it would bring out the flavors even more and maybe even some crushed red chili flakes for a little kick.

Nutrition

Calories: 324kcal | Carbohydrates: 4g | Protein: 24g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 348mg | Sodium: 964mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 3mg