Lemon garlic shrimp scampi without wine served with linguine and parsley

Lemon Garlic Shrimp Scampi Without Wine

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Lemon garlic shrimp scampi without wine served with linguine and parsley
Tyffany

Lemon Garlic Shrimp Scampi Without Wine

This Lemon Garlic Shrimp Scampi Without Wine combines juicy shrimp, fresh garlic, lemon, and butter in a bright, flavorful sauce. Ready in just 25 minutes, it is an easy restaurant-style dinner made with simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • Shrimp Scampi
  • 8 ounces linguine or spaghetti
  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 5 cloves garlic minced
  • 1/4 teaspoon red pepper flakes optional
  • 1/3 cup low-sodium chicken broth
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmesan cheese optional
  • For Serving
  • Lemon wedges
  • Additional chopped parsley
  • Additional red pepper flakes optional

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Tongs or wooden spoon
  • Measuring cups and spoons
  • Citrus juicer

Method
 

  1. Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente.
  2. Before draining the pasta, reserve 1/2 cup of the cooking water. Drain the linguine and set it aside.
  3. Pat the shrimp dry with paper towels. Season with the salt and black pepper.
  4. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  5. Add the shrimp in a single layer. Cook for 1–2 minutes per side, until pink and opaque. Transfer the shrimp to a clean plate. Avoid overcooking.
  6. Reduce the heat to medium. Add 2 tablespoons of butter, the minced garlic, and red pepper flakes. Cook for 30–45 seconds, stirring constantly. Do not brown the garlic.
  7. Pour in the chicken broth. Scrape the bottom of the skillet and simmer for 2–3 minutes, until the liquid reduces slightly.
  8. Stir in the lemon zest, lemon juice, and remaining tablespoon of butter.
  9. Add the drained pasta to the skillet and toss until coated. Add the reserved pasta water a few tablespoons at a time if the sauce needs loosening.
  10. Return the shrimp to the skillet. Add the chopped parsley and Parmesan, if using. Toss gently and cook for 1 minute, just until everything is warm.
  11. Taste and adjust the salt, lemon juice, or red pepper flakes. Serve immediately with lemon wedges and additional parsley.

Notes

Pat the shrimp dry before cooking so they sear instead of steaming.
Use large raw shrimp rather than precooked shrimp. Precooked shrimp can become rubbery when reheated in the sauce.
Chicken broth replaces the traditional white wine while keeping the sauce flavorful. Seafood broth may also be used.
Do not cook the garlic for longer than 45 seconds before adding the broth because burnt garlic will make the sauce bitter.
For a gluten-free version, use gluten-free pasta. For a lower-carb meal, serve the shrimp with zucchini noodles or steamed vegetables.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.