This Garlic Butter Shrimp Scampi has an irresistible garlic rich sauce with a little lemon in it! Also, you can have it all set in around 20 minutes! The ideal tidbit or fast supper thought!
One of the centers' preferred things is anything shrimp scampi and he completely went gaga for this, as did I. The flavor is awesome and it's such a snappy and simple supper. How might you be able to not include it your customary supper pivot?
What's more, something that makes this scampi unique is that it's less about the wine (not that I mind the wine), and more about the margarine and garlic. Is there any preferable blend over that one? At the point when you add a little lemon squeeze to it, it's simply great. It may even merit making only the sauce so you can absorb some bread it and eat it that way. It's that acceptable!
Ingredients
- 3/4 cup unsalted Challenge Butter, cubed, divided
- 8 oz linguine, optional
- 2 tbsp freshly squeezed lemon juice
- 4 cloves garlic, minced
- 1 1/2 lbs large shrimp, peeled and deveined, tails on or off
- 1/4 tsp crushed red pepper flakes
- Salt and pepper, to taste
- 3 tbsp fresh parsley, chopped
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain well and set aside.
- Add half of the butter to a large pan or skillet and heat over medium heat until melted.
- Add the garlic and red pepper flakes and cook while stirring until fragrant, about 1-2 minutes.
- Increase heat to medium-high and add the shrimp. Season with salt and pepper. Cook, turning the shrimp as needed, until cooked through and just lightly browned, about 3-5 minutes. Be careful not to overcook the shrimp. I turn the heat up for cooking them so that they can brown more quickly without over cooking them (think it adds more flavor), but if you’re concerned about over cooking, remove them from the heat when opaque pink.
- Add the remaining butter, parsley and lemon juice and stir until melted and combined and the shrimp are coated in the mixture.
- Serve immediately.
