Ingredients
Scale
- 1 lb medium to large shrimp, peeled and deveined
- 12 oz linguine or spaghetti
- 4–6 garlic cloves, minced
- 3 tbsp extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 1/2 cup vegetable broth
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt to taste
- 1 lemon, cut into wedges
Instructions
- Step 1: Prepare Pasta and Aromatics — Cook the pasta in salted boiling water until al dente. Reserve some pasta water. Mince the garlic and chop the parsley.
- Step 2: Sauté the Shrimp — Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until opaque.
- Step 3: Remove the Shrimp — Transfer the cooked shrimp to a plate to prevent overcooking.
- Step 4: Sauté Garlic and Spices — In the same skillet, sauté minced garlic and red pepper flakes for approximately 1 minute until fragrant.
- Step 5: Build the Sauce — Pour in vegetable broth and lemon juice. Scrape the bottom of the skillet to release flavorful browned bits.
- Step 6: Simmer and Infuse — Add fresh parsley and simmer gently for 1 minute.
- Step 7: Combine and Serve — Return the shrimp to the skillet, add the drained pasta, and toss with the sauce. Add reserved pasta water if needed. Serve with lemon wedges.
Notes
Use peeled and deveined shrimp. Do not overcook. Adjust the sauce with reserved pasta water. Use vegetable broth instead of wine.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 530
- Sugar: 3
- Sodium: 650
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 3
- Protein: 35
- Cholesterol: 180
Keywords: shrimp scampi recipe, garlic shrimp pasta, lemon shrimp scampi