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Shrimp Scampi without Wine
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
6
servings
Ingredients
▢
4
tablespoons
Butter
-
divided
▢
4
tablespoons
Extra virgin olive oil
-
divided
▢
4
cloves
Garlic
-
minced
▢
1
Shallot
-
minced
▢
⅛
teaspoon
Crushed red pepper flakes
▢
1
pound
Large or extra-large shrimp
-
shelled and deveined
▢
¾
teaspoon
Salt
▢
⅛
teaspoon
Ground black pepper
▢
½
cup
Broth
▢
Lemon
-
juice of 1 fresh
▢
⅓
cup
Fresh parsley
-
chopped
▢
1
pound
Linguine
-
cooked
Instructions
Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
Saute the shallots, garlic, and red pepper flakes for 3 minutes or until the shallots are translucent.
Meanwhile, season shrimp with salt and pepper.
Once shallots are translucent, add seasoned shrimp to the pan and cook until they turn pink, about 3 minutes.
Remove the shrimp from the pan, place on a plate and cover with foil.
Add wine and lemon juice to the skillet and bring to a boil.
Add remaining 2 tablespoons butter and 2 tablespoons oil and whisk until butter is melted.
Add shrimp to the pan and toss to coat; turn off heat.
Add linguine and parsley to the pan and toss until everything is completely coated.
Taste for seasoning and add additional salt and pepper as needed.
Serve immediately.
Notes
Add Heavy Cream:
For a thicker sauce, add a cup of heavy cream.
Garnishes:
Top the dish with lemon slices or lemon zest, or garnish with herbs such as parsley, or cheeses like Romano or parmesan.
Variation Tip:
Capers add a salty bite to the dish.
Rice:
White rice, brown rice, or even cauliflower rice is great for this scampi dish in place of pasta.