Lemon Garlic Butter Shrimp Scampi with Pasta (no wine)
A dish that combines succulent shrimp sautéed in a luxurious sauce of fresh garlic, zesty lemon, and rich butter, all tossed with perfectly cooked pasta.
Nutrition
Calories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 500mgSugar: 2g
Ingredients
- 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
Instructions
- 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.
Notes
- Use whole wheat pasta for more fiber.
- Reduce the butter slightly or swap half of it for olive oil.
- Use low-sodium chicken broth to cut back on sodium.
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