Easy Shrimp Scampi Recipe

Name: Easy Shrimp Scampi Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 pound fettuccine {or pasta of your choice} (cooked); 4 tablespoons olive oil (divided); 2 tablespoons butter; 2 tablespoons fresh lemon juice (divided); 4 garlic cloves (minced); 1 pound raw shrimp (peeled, deveined shrimp, tails removed (thawed, if frozen); 1/2 teaspoon crushed red pepper {more or less depending on spiciness you like}; 1/4 teaspoon salt; Dash of pepper; 1/2 cup white wine {I used Sauvignon Blanc}; 1/3 cup sun-dried tomatoes; 3 cups fresh baby spinach; 1/4 cup fresh parsley (chopped); Fresh parsley for garnish; Lemon zest for garnish; Parmesan for garnish

You can have this elegant, flavorful Easy Shrimp Scampi Recipe on the table in under 30 minutes. The shrimp are sautéed in a lemon garlic butter sauce with crushed red pepper flakes and tossed in a fettuccine with spinach and sun-dried tomatoes.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories526

Ingredients

4 servings

1/2 pound fettuccine {or pasta of your choice} (cooked)
4 tablespoons olive oil (divided)
2 tablespoons butter
2 tablespoons fresh lemon juice (divided)
4 garlic cloves (minced)
1 pound raw shrimp (peeled, deveined shrimp, tails removed (thawed, if frozen)
1/2 teaspoon crushed red pepper {more or less depending on spiciness you like}
1/4 teaspoon salt
Dash of pepper
1/2 cup white wine {I used Sauvignon Blanc}
1/3 cup sun-dried tomatoes
3 cups fresh baby spinach
1/4 cup fresh parsley (chopped)
Fresh parsley for garnish
Lemon zest for garnish
Parmesan for garnish

Method

1
Cook the pasta according to the package and set aside once done cooking.
2
While the pasta is cooking heat a large skillet over medium high heat and add the 2 Tablespoons olive oil, 2 Tablespoons butter and 1 Tablespoon lemon juice and stir until the butter melts. Add the minced garlic, crushed red pepper and a dash of salt and pepper and stir until fragrant, about 30-40 seconds.
3
Add the shrimp and cook, turning occasionally, until pink and opaque, about 4 minutes. Set aside.
4
In the same skillet over medium heat add the white wine and 1 Tablespoon lemon juice and let simmer for 1 minute, using a wooden spoon to scape the brown bits off of the pan.
5
Add the sun-dried tomatoes, spinach and pasta into the white wine and sauté until the spinach is wilted.
6
Add the shrimp and fresh parsley and sauté for 1 minute. Serve warm with freshly grated parmesan, parsley and lemon zest.

Notes

I like to keep the tails on for presentation, but feel free to remove them before cooking if you prefer. Longer pasta shapes like linguine or fettuccine hold the sauce best. No white wine on hand or prefer to skip it? Swap in low-sodium chicken broth and add an extra splash of lemon juice. This recipe is best eaten fresh, but leftovers reheat well with a splash of broth to loosen the sauce.