My 10-year-old nephew is coming over today, and I’m both excited and a tad nervous. I’ll admit, I’ve never been the best with kids, but a friend suggested I should cook a meal for him. Then it hit me, why not make it a joint effort? Cooking with my nephew could be a great way to bond.
So, I’ve decided we’re going to tackle an easy recipe together – Shrimp Scampi with Pasta! It’s got simple and safe steps, and he can help me with the fun parts like peeling the shrimp, chopping the garlic, and stirring up the sauce. I’m hoping it turns out to be a fantastic experience for both of us. Fingers crossed that we don’t turn the kitchen into a disaster zone!
We’ll enjoy this dish with Mango Lassi. The sweetness of the mango will balance the acidity of the lemon in the scampi. This is how to make Lemon Garlic Butter Shrimp Scampi with Pasta:
Lemon Garlic Butter Shrimp Scampi with Pasta (no wine)
- 1 pound large shrimp peeled and deveined
- 8 oz linguine or angel hair pasta
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1/2 cup chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 tsp red pepper flakes optional, for a little kick
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining butter. Sauté the minced garlic until fragrant, about 1 minute.
- Pour in the chicken broth, lemon juice, lemon zest, and red pepper flakes. Bring the mixture to a simmer and let it cook for 2-3 minutes.
- Add the cooked shrimp back to the skillet and toss them in the lemon-garlic butter sauce. Season with salt and black pepper to taste.
- Garnished with fresh chopped parsley and serve the shrimp scampi over the cooked pasta.
Shrimp scampi is a flavorful dish, and while pasta is a classic pairing, there are several other delicious options you can consider:
- Crusty bread like a loaf of crusty French bread or Italian bread
- Quinoa adds a nutty flavor and a satisfying texture.
- Vegetables: Roasted or sautéed vegetables, such as asparagus, broccoli, or green beans
- Salad: like a simple green salad or a Mediterranean-style salad.
If you have leftover shrimp scampi with pasta, let it cool to room temperature, place it in an airtight container, and then put it in the fridge. If possible, you should store the pasta separately from the shrimp and sauce to prevent the pasta from becoming mushy.
Shrimp scampi can be refrigerated for a few days, but if you want to store it for a longer period, you can freeze it.
When you’re ready to enjoy the leftovers, reheat it in a pan on the stove over medium heat. Add a splash of broth or water to help maintain the moisture and prevent it from becoming too dry.