Shrimp Scampi without Wine
Shrimp Scamp without Wine is perfect for a quick weeknight dinner or an elegant date night meal.
Servings: 4 servings
Calories: 276kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1 teaspoon red chili flakes
- 4 -5 cloves of garlic minced
- 1¼ pound large shrimp peeled and deveined
- ⅓ cup chicken broth
- 2 tablespoons lemon juice
- 1 lemon zested
- salt and pepper to taste
- ¼ cup chopped parsley
- 1 pound linguine pasta cooked
Instructions
- In a large pan, combine olive oil, butter, garlic, and chili flakes. Cook for 1-2 minutes over medium heat to slightly cook the garlic, but not burn it.
- Pour in the chicken stock, bring to a simmer, and cook for 1 minute. Arrange shrimp into the pan and cook just until the shrimp turns a pink color.
- Add in lemon juice, lemon zest, and one more tablespoon of butter to finish the scampi sauce. Turn off the heat so the shrimp stops cooking.
- Cook pasta using the boxed instructions. Toss cooked pasta, shrimp, and scampi sauce together. Garnish with parsley and lemon slices.
Notes
- I recommend using a large 16/20 shrimp for this recipe.
- Chicken stock adds volume to the sauce without overpowering it with too much flavor.
- Adding ½ cup of pasta water to the sauce will make it creamy.
- This recipe is a non-alcoholic version of a traditional shrimp scampi, making it kid-friendly.