Garlic Butter Shrimp Pasta (Scampi)
Garlic butter shrimp pasta (scampi) is a quick 20-minute pasta dinner of sauteed shrimp on a bed of tender fettuccine. Make this recipe for dinner tonight!
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 2 lbs large shrimp (See Note 1, shelled, tails on)
- 1/4 cup fresh parsley chopped
- 3 tbsp lemon juice
In a large skillet over medium heat add the olive oil and melt the butter. Add the minced garlic and sauté for a minute.
Add the dry white wine, salt and peppers. Bring to a boil and reduce heat to simmer. Reduce liquid in half, several minutes.
Add the shrimp to the skillet, sauté for 2-4 minutes and shrimp turn pink. Pour in the lemon juice and chopped parsley, tossing to coat and reduce slightly.
Serve over pasta of choice, steamed rice, or mashed potatoes. Have some crusty French bread around too to dip into the lemony sauce.
- You can use fresh or frozen shrimp. However, you will need to remove the shells and keep the tails on. As a result, the job will be easier if you're using fresh shrimp.
Calories: 399kcal | Carbohydrates: 3g | Protein: 47g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 594mg | Sodium: 1835mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 619IU | Vitamin C: 20mg | Calcium: 345mg | Iron: 5mg