I’ve been trying to keep things as normal as possible for my family during this whole Covid-19 crisis. One way that I can do this is with a family dinner. We have been lucky enough to not be experiencing any food shortages in our area. Which is fantastic because I typically cook with a lot of fresh produce and April is too early to consider a garden in Ohio. But just in case you don’t have access to a bunch of fresh produce, I wanted to post some recipes that require few fresh ingredients, but are still incredibly tasty. And this Shrimp Scampi Pasta is a perfect example of a few fresh ingredients while still big on flavor.

Sometimes all you need is a handful of ingredients to create a delicious meal. As far as fresh ingredients go, this Shrimp Scampi Pasta needs only a small onion, some garlic, and a lemon. The parsley can be omitted or substituted with dried parsley if necessary. And then there’s shrimp.

Frozen shrimp is always good to have on hand. If you don’t have a bag of shrimp in your freezer, go get one. You can do so much with shrimp and you can thaw them so quickly. Shrimp are also lean and healthy and take just minutes to cook.

Let me show you how I made this Shrimp Scampi Pasta 👇🏻

Marinate the Shrimp.

Let the shrimp marinate for 30 minutes to 1 hour before you are ready to start cooking. In a large plastic bag, combine 1 LB peeled and deveined shrimp, 2 tbsp olive oil, 3 peeled and smashed garlic cloves, 1 tsp lemon zest, 1/2 tsp EACH salt and pepper, and a pinch of crushed red pepper flakes.

Close up the bag and shake it around to coat the shrimp. Toss in the refrigerator.

Cooking the Shrimp

*While you are cooking the shrimp and preparing the “sauce” portion of the recipe, cook the linguine according to package instructions.

When the shrimp have had a chance to marinate, heat a large, non-stick skillet over medium-high heat. Use a pair of tongs to pull the shrimp from the bag and place into the skillet. You may need to cook in 2 batches.

Cook the shrimp for 2-3 minutes per side until pink and cooked through.

Place cooked shrimp in a bowl and set aside. Wipe out your skillet.

Starting the “Sauce” Portion.

Add 4 tbsp olive oil and 6 tbsp unsalted butter to the skillet over medium heat. When the butter has melted add 1/4 cup of finely diced sweet onion (or shallot). Cook until the onion is translucent, about 2-3 minutes.

Add 4 minced garlic cloves and cook until fragrant, about 1 minute.

Now add 1 tbsp lemon zest and 1 tsp crushed red pepper flakes and, once again, cook until fragrant, about 1 minute.

And now the party begins. Add 1/2 cup white wine. (If you’d rather not use wine, you can substitute with chicken broth.) Let it bubble and simmer for about 2-3 minutes until it has slightly reduced. Whisk occasionally.

Squeeze in the juice of 1 lemon. Continue to whisk occasionally.

Finally, add 1/4 cup chopped fresh parsley and some salt and pepper (like 1/2 tsp each).

Add those pretty shrimp back to the skillet. Toss them around in the skillet to coat in the sauce.

Add the cooked linguine to the skillet and toss to coat the pasta.

To serve: divide the pasta and shrimp amongst bowls. Top with a little extra chopped fresh parsley (optional).

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Shrimp Scampi Pasta

This Shrimp Scampi Pasta is super delicious and super simple! Put together with some shrimp and a handful of kitchen staples, this pasta will become one of your favorites!

Prep Time 10

Cook Time 20

Marinating Time 30

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Shrimp Marinade-

1 Lb Raw Shrimp, peeled and deveined (Use fresh or frozen. If using frozen, thaw before marinating)
3 Garlic Cloves, peeled and smashed
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black Pepper
Pinch of Crushed Red Pepper Flakes
1 Tsp Lemon Zest

For the Pasta-

1 Lb Linguine
4 Tbsp Olive Oil
6 Tbsp Unsalted Butter
1/4 Cup Sweet Onion or Shallot, finely diced
4 Garlic Cloves, minced
1 Tbsp Lemon Zest
1 Tsp Crushed Red Pepper Flakes
1/2 Cup White Wine May substitute with chicken broth.
Juice of 1 Lemon
Salt and Pepper
1/4 Cup Fresh Parsley, chopped

Instructions

Let the shrimp marinate ahead of time for 30 minutes to 1 hour. Place shrimp into a plastic bag with all of the shrimp marinade ingredients. Close the bag and shake the bag around to thoroughly coat the shrimp. Place in the refrigerator to marinate.
When the shrimp has had time to marinate and you are ready to cook, begin with cooking the shrimp. While you are cooking the shrimp and preparing the “sauce” portion, cook the linguine according to package directions at the same time.
To cook the shrimp, place a large, non-stick skillet over medium-high heat. Use a pair of tongs to pull the shrimp from the marinade and place them in the skillet. You may need to cook in 2 batches. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Place the cooked shrimp in a bowl and set aside.
Wipe out your skillet and add the olive oil and butter over medium heat. When the butter has melted, add the onion. Cook for 2-3 minutes until the onion is translucent.
Add the garlic and cook until fragrant, about 1 minute. Next add the crushed red pepper flakes and the lemon zest and, once again, cook until fragrant, about 1 minute.
Now add the wine, whisking occasionally. Let it simmer until it has reduced slightly, about 2-3 minutes. Add the lemon juice and cook for another minute or two, whisking to incorporate.
Add the fresh parsley, salt and pepper (about 1/2 tsp each). Finally, add the shrimp back to the skillet. Stir to coat the shrimp. When the linguine is done cooking, add it to the skillet as well and toss to coat the pasta.
Divide the pasta and shrimp between bowl. Top with a little extra parsley, if desired. Enjoy!