Easy Shrimp Scampi
Servings: 4
Calories: 324kcal
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 tablespoon ghee
- sea salt and pepper to taste
- ½ teaspoon paprika
- 1 head of garlic cloves chopped in half
- ½ teaspoon crushed garlic
- one small package sliced mushrooms
- one small package cherry tomatoes rinsed
- 3 tablespoon butter
- juice of 1 whole lemon
- 4 tablespoon 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 tablespoon 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 tablespoon 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