I need to introduce you to my husband right from the get-go since he is a key player in my culinary adventures. Todd. That’s his name, Todd. There will be more biography in the future, but I’ll start with the most pertinent. Todd’s loves pretty much anything in the food realm. Well, there are exceptions, most of which many of you, though not all, would agree with (brain, tongue, kidneys – basically all internal organs). He loves the complex, he loves the simple. I can spend hours on a gourmet dish and he’ll love it. I can spend 10 minutes on a casserole…and he’ll love it. It’s exasperating in a way, but really, how can I complain? How ridiculous would I be to criticize my husband because he’s too easy to please? Exactly. So, while his easy-to-please-ness doesn’t exactly inspire me on to new and exciting culinary heights and challenges, I’m still grateful that I have such a gosh-darn, easy-to-please husband.
So, let’s start with something that is right up his alley, shall we? Scandalously delicious but deceptively simple.
Lemon-Garlic Shrimp Scampi. Now what seafood lover doesn’t appreciate a good shrimp scampi? And I mean a really good shrimp scampi?
Here is a great one that you’re going to love!
Lemon-Garlic Shrimp Scampi
Ingredients
- 1 16 oz package linguine, prepared according to package instructions
- 1 pound large 16-20 count shrimp, *shelled and deveined (leave the tail on, it looks fancier that way)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3-4 cloves garlic ,minced
- 1/2 teaspoon red pepper flakes ,add more if you like it hot!
- 1/2 cup white wine
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fresh lemon zest
- Freshly ground black pepper and salt to taste
- 2 tablespoons finely chopped parsley
- Parmesan cheese for sprinkling
- Extra chopped parsley for garnishing
Instructions
- Heat a medium-sized pan on medium-high heat. Once heated, add the butter and olive oil. Once the butter is melted and is no longer foamy, increase the heat to high and add the shrimp. Cook for one minute then turn shrimp over, add the garlic and red pepper flakes, and cook for another minute. Be careful not to overcook or the shrimp will be tough. Set shrimp aside on a warm plate.
- Next add the white wine, lemon juice, and lemon zest. Add black pepper and salt to taste. Leave the heat on high and let the wine sauce boil for 2-3 minutes.
- Reduce heat to medium. Add the shrimp and parsley and stir to coat with the sauce.
- Serve immediately over pasta sprinkled with some Parmesan cheese and chopped parsley. Enjoy!
* Here’s a quick and easy tutorial on how to shell and de-vein shrimp:
Preparation
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Madonna/aka/Ms. Lemon says
The dish looks delicious, the photos are gorgeous, and it looks easy. This should be on everyone’s menu.
The Daring Gourmet says
Thank you for your kind and generous compliments. It’s super easy, fast, elegant and delicious…the perfect combination.
Claire D says
It is too close to lunch for me to see such an amazing photo – looks scrumptious. I love Shrimp Scampi and your recipe looks yummy. This photo looks so enticing I could eat it right off the monitor. Gotta go, a tuna fish sandwich is waiting for me!
The Daring Gourmet says
Haha! Thanks for the compliment, Claire. I just checked out your website (lovely) and you’re clearly a talented cook – no doubt that tuna sandwich you’re minimizing is in reality mouth-drippingly delicious! Thank for visiting.
Leah says
Do you make the noodles separate and add them at the end?
The Daring Gourmet says
Thanks for visiting, Leah. Yes, prepare the noodles according to package instructions and serve the sauce over them.
Sherri says
My husband loves this shrimp dish too! Fast. Easy. Flavorful. I made gluten free spaghetti noodles; perfect. Thanks for another family favorite.
The Daring Gourmet says
Fantastic! So glad you gave it try and I’m happy to hear it was a hit! I appreciate your feedback.
Shannon {Cozy Country Living} says
This looks so good! My husband just loves Shrimp Scampi! I can’t wait to try this! I am your newest follower on Twitter and I look forward to seeing what you come up with next!
The Daring Gourmet says
Thanks, Shannon! My husband’s a big shrimp scampi fan, too, and he loves this recipe. Let me know what you and your husband think! Thanks for stopping by and for the Twitter follow!
drgaellon says
May I offer a recipe-writing suggestion? Never use “package” – different times and places will have different-sized packages. I assume you mean one pound of linguine?
The Daring Gourmet says
Hi drgaellon! That was less a stylistic issue than it was a complete oversight! :) Somehow left out the quantity. It’s now been updated. Thanks for catching that and bringing it to my attention!
Rebecca L says
would this still taste good if i omitted the wine? should i substitute it with something else if i don’t want to use alcohol?
The Daring Gourmet says
Hi Rebecca! While there really isn’t an adequate substitute for wine flavor-wise, I would recommend substituting the 1/2 cup of white wine with a combination of chicken broth, 2-3 tablespoons of apple juice, an extra tablespoon of lemon juice and butter (all to equal 1/2 cup liquid total).
Ratna says
What is the recipe for the second picture given in the banner on the top of the page?
Thanks!
The Daring Gourmet says
Hi Ratna! That picture is of my Polenta Lasagna. You’ll find the recipe here: http://www.daringgourmet.com/2013/02/18/polenta-lasagna/
It can be made up to a couple of days in advance (the sauce can be made way ahead and frozen), is pretty simple to make and assemble, and looks simply gorgeous.
Susan Sept says
I really enjoyed this one.
The Daring Gourmet says
Thanks, Susan! It’s one of my husband’s favorites.
Lisa D. says
Made this for supper. My husband is not a big pasta fan, but really loved this dish. It is very simple to make and delicious. Thanks. Lisa D.
The Daring Gourmet says
That’s wonderful, Lisa! I’m so happy to hear that you both enjoyed it – and that you even managed to convert your husband in the process!
Cheryl da Mimi says
The recipe sounds delicious, but I totally dislike when people leave the tail on shrimp. It might look fancy, but it’s a real hassle to eat because you have to take the tail shell off of each and every shrimp before you can eat the dish. Unless you want to eat the tail shell (ewww) I’d say leave the tail off to make it easier for your guests to eat. Of course, that’s just my humble opinion and to each his own. :)
The Daring Gourmet says
Cheryl, I agree with you. And the fact is, I don’t even like shrimp to begin with! I make seafood for my husband because he loves it. And yes, leaving the tail on is purely for appearance sake – it just looks neater that way. That’s the only reason. For a special, fancier meal I’ll leave them on but if it’s just a casual meal, I usually remove them.
Rolf Eustergerling says
Hi Kimberly,
just for sake of completeness. This one’s really easy. First time that waiting for the pasta water to boil lasts longer than the preparation of the main part. But as easy as it is as delicious is it. An A+ from my wife with an “we can do it again next week”.
Seems you got a greater influence on my citchen now than my grandma…
Kimberly @ The Daring Gourmet says
Hi Rolf! Yes, this dish is super quick to make and I usually start the pasta cooking in advance (or just keep the finished scampi dish warm until the pasta is ready…shhhhhhh). I’m thrilled you both enjoyed it and, as always, really appreciate your feedback!
devinzgrandma says
I made this for dinner last night and received the highest compliment I’ve ever received. Hubby told me that you couldn’t have had a better meal at a five-star restaurant! This is most certainly going to be made repeatedly at our house. Thank you!
Kimberly @ The Daring Gourmet says
That’s wonderful, you’ve made my day, thank you!! And your husband’s totally right – sometimes the only thing that distinguishes a 5-star restaurant meal from a great home-cooked meal is the price tag ;)
Judy Conway says
I am out of parmesan cheese…is there a substitute?
Kimberly @ The Daring Gourmet says
Hi Judy, you could substitute another hard, aged cheese that you can grate. It has to be hard/aged though otherwise you’ll end up with gooey cheese in your scampi! :)
jennifer says
HI Kimberly! Tasty and simple, I’ll do this recipe again but mine came out a little dry. Maybe I used too much noodles? Can I make it a little ‘saucier’?
Kimberly @ The Daring Gourmet says
Hi Jennifer, it definitely shouldn’t have been dry – likely either too many noodles or overcooked noodles. That’s a simple fix though, simply add a little extra butter, wine and lemon to the sauce.
Alexis Charles says
Hello. Is there a specific white wine you’d recommend? I’ve never used it before and I don’t drink so I’m completely clueless when it comes to cooking with wine.
Kimberly @ The Daring Gourmet says
Hi Alexis! I don’t drink either, I only cook with it so I’m no wine expert either. But generally the top recommended “go-to” dry white wines for cooking include Pinot Grigio, Sauvignon Blanc, Chablis and Chardonnay. Any of these will go great with this scampi. Happy cooking!
Alexis Charles says
Finally found the time to cook today and your recipe is AWESOME….I absolutely love it….I can taste the lemon and the garlic but they’re not too strong of a taste. I generally don’t like spicy so I didn’t use the red pepper and I like a lot of sauce so I doubled the amount of lemon, wine, butter and Olive oil and it still came out perfect!!!!
Kimberly @ The Daring Gourmet says
That’s wonderful, Alexis, I’m so happy to hear it, thank you!