One-Pan Lemon Garlic Shrimp Scampi Quick and Easy Meal

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- 1 pound large shrimp, peeled and deveined - 8 ounces linguine or spaghetti - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon red pepper flakes (optional) - 1 cup low-sodium chicken broth - Salt and pepper, to taste - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil For this recipe, you need clear measurements. You will use: - 1 pound of shrimp. This makes it filling. - 8 ounces of pasta. Linguine or spaghetti works best. - 4 tablespoons of butter. This adds richness. - 4 cloves of garlic. Fresh garlic brings great flavor. - 1 lemon for zest and juice. Lemon brightens the dish. - 1 teaspoon of red pepper flakes. This adds a hint of heat. - 1 cup of chicken broth. It helps create the sauce. - Salt and pepper for taste. These are essential seasonings. - 1/4 cup of parsley. Chopped fresh parsley adds color. - 2 tablespoons of olive oil. This is for cooking the shrimp. You can tweak this recipe if you need to. Here are some ideas: - Use shrimp with the shell on for more flavor. - Swap linguine for another type of pasta, like fettuccine. - If you want a lighter dish, use less butter. - Try garlic powder if you don’t have fresh garlic. - Use vegetable broth instead of chicken broth for a veggie option. - Replace parsley with basil for a different taste. - Omit red pepper flakes if you prefer no heat. This recipe allows for flexibility. You can make it your own! Start by boiling salted water in a large pot. Once it boils, add 8 ounces of linguine or spaghetti. Cook the pasta according to the package instructions. After cooking, save 1 cup of pasta water. Drain the pasta and set it aside. In a big skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of large shrimp that are peeled and deveined. Season the shrimp with salt, pepper, and red pepper flakes if you like spice. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside. In the same skillet, add 4 tablespoons of unsalted butter and melt it. Once melted, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. This step brings out the garlic's flavor. Next, pour in 1 cup of low-sodium chicken broth and the juice from 1 lemon. Scrape any bits stuck to the skillet. Bring the mixture to a simmer. Stir in the lemon zest and the reserved pasta water. Let this simmer for 2-3 minutes to blend the flavors. Add the cooked pasta and sautéed shrimp back into the skillet. Toss everything together to coat the pasta and shrimp in the sauce. If it looks dry, pour in more pasta water. Taste the dish and add salt and pepper as needed. Remove from heat and stir in 1/4 cup of chopped fresh parsley. Let it sit for a minute to enhance the flavors. To get the best shrimp, use large shrimp. They cook fast and stay juicy. Cook them just until they turn pink and opaque. This usually takes about 2-3 minutes per side. If you overcook them, they can become tough. Always remove them from the pan when they look perfect. Let them rest while you prepare the sauce. Your sauce should be bright and rich. Start by melting the butter and adding garlic. Let the garlic cook until it smells great but do not burn it. When you add chicken broth and lemon juice, make sure to scrape any bits from the bottom. This adds flavor. If the sauce seems too thick, add reserved pasta water a little at a time. This will help create a silky texture. To serve your dish, use a large bowl or plate for a nice look. Place the shrimp and pasta in the center. Sprinkle chopped parsley on top for a pop of color. You can also add lemon wedges on the side. This adds freshness and makes the dish look even better. Making it look great will impress your guests! {{image_2}} You can make this shrimp scampi even better by adding vegetables. Spinach, cherry tomatoes, or bell peppers work great. Just sauté them with the shrimp for a few minutes. This adds color and nutrients to your meal. You can also try adding asparagus or zucchini. They cook quickly and add a nice crunch. Make sure to cut them into small pieces for even cooking. If you want a gluten-free dish, swap the pasta. Use gluten-free linguine or spaghetti. There are many options on the market now. You can also use spiralized vegetables like zucchini or carrots. These are great low-carb choices. They cook faster than pasta, so watch them closely. You can change the flavor to match your mood. For a creamier sauce, add heavy cream or a splash of white wine. If you like it spicy, add more red pepper flakes or some diced jalapeños. Fresh herbs like basil or thyme can also enhance the dish. Experimenting with flavors lets you create a meal that fits your taste. To store your leftover shrimp scampi, let it cool first. Place it in an airtight container. Use a glass or plastic container with a tight lid. This keeps it fresh and prevents odors. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When you're ready to eat, you can reheat the shrimp scampi. I suggest using the stove for the best results. Place it in a skillet over low heat. Add a splash of chicken broth or water to keep it moist. Stir it gently to heat evenly. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it’s hot all the way through. If you want to freeze shrimp scampi, it’s easy! Pack it in a freezer-safe container. Leave some space at the top for expansion. This meal can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat it as mentioned before. This way, you enjoy a delicious meal anytime! Shrimp scampi can last up to three days in the fridge. Store it in an airtight container. Make sure it cools down before you put it away. This helps keep the shrimp fresh and safe to eat. Yes, you can use frozen shrimp! Just thaw them first. Place the shrimp in cold water for about 15 minutes. After thawing, peel and devein them if needed. This makes cooking quick and easy. You can serve shrimp scampi with many sides. Here are some great options: - Garlic bread - A fresh green salad - Steamed vegetables - Rice or couscous These sides complement the flavors of the dish well. The recipe is mildly spicy with red pepper flakes. If you like heat, add more flakes. If you prefer less spice, skip them altogether. Adjusting the spice level is easy and makes it your own! This blog post covered all you need for shrimp scampi. We went through the ingredients, measurements, and swaps. Then, I guided you through cooking, from pasta to the final dish. I shared tips to get the best shrimp texture and sauce. We also looked at fun variations and smart storage tips. In the end, shrimp scampi is easy and delicious. Enjoy making it your way!

WANT TO SAVE THIS RECIPE?

Are you ready to make a quick and easy meal that bursts with flavor? This One-Pan Lemon Garlic Shrimp Scampi is your answer! I’ll guide you through simple steps for a dish that’s fast, tasty, and perfect for any night. With just a few fresh ingredients, you’ll impress your family or friends in no time. Let’s dive into making this delightful dish and enjoy every bite together!

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Ingredients

List of Ingredients

– 1 pound large shrimp, peeled and deveined

– 8 ounces linguine or spaghetti

– 4 tablespoons unsalted butter

– 4 cloves garlic, minced

– 1 lemon, zested and juiced

– 1 teaspoon red pepper flakes (optional)

– 1 cup low-sodium chicken broth

– Salt and pepper, to taste

– 1/4 cup fresh parsley, chopped

– 2 tablespoons olive oil

Quantity and Measurement

For this recipe, you need clear measurements. You will use:

– 1 pound of shrimp. This makes it filling.

– 8 ounces of pasta. Linguine or spaghetti works best.

– 4 tablespoons of butter. This adds richness.

– 4 cloves of garlic. Fresh garlic brings great flavor.

– 1 lemon for zest and juice. Lemon brightens the dish.

– 1 teaspoon of red pepper flakes. This adds a hint of heat.

– 1 cup of chicken broth. It helps create the sauce.

– Salt and pepper for taste. These are essential seasonings.

– 1/4 cup of parsley. Chopped fresh parsley adds color.

– 2 tablespoons of olive oil. This is for cooking the shrimp.

Possible Substitutions

You can tweak this recipe if you need to. Here are some ideas:

– Use shrimp with the shell on for more flavor.

– Swap linguine for another type of pasta, like fettuccine.

– If you want a lighter dish, use less butter.

– Try garlic powder if you don’t have fresh garlic.

– Use vegetable broth instead of chicken broth for a veggie option.

– Replace parsley with basil for a different taste.

– Omit red pepper flakes if you prefer no heat.

This recipe allows for flexibility. You can make it your own!

Step-by-Step Instructions

Cooking the Pasta

Start by boiling salted water in a large pot. Once it boils, add 8 ounces of linguine or spaghetti. Cook the pasta according to the package instructions. After cooking, save 1 cup of pasta water. Drain the pasta and set it aside.

Sautéing the Shrimp

In a big skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of large shrimp that are peeled and deveined. Season the shrimp with salt, pepper, and red pepper flakes if you like spice. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside.

Preparing the Sauce

In the same skillet, add 4 tablespoons of unsalted butter and melt it. Once melted, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. This step brings out the garlic’s flavor.

Combining All Ingredients

Next, pour in 1 cup of low-sodium chicken broth and the juice from 1 lemon. Scrape any bits stuck to the skillet. Bring the mixture to a simmer. Stir in the lemon zest and the reserved pasta water. Let this simmer for 2-3 minutes to blend the flavors.

Finishing Touches

Add the cooked pasta and sautéed shrimp back into the skillet. Toss everything together to coat the pasta and shrimp in the sauce. If it looks dry, pour in more pasta water. Taste the dish and add salt and pepper as needed. Remove from heat and stir in 1/4 cup of chopped fresh parsley. Let it sit for a minute to enhance the flavors.

Tips & Tricks

Perfecting Shrimp Texture

To get the best shrimp, use large shrimp. They cook fast and stay juicy. Cook them just until they turn pink and opaque. This usually takes about 2-3 minutes per side. If you overcook them, they can become tough. Always remove them from the pan when they look perfect. Let them rest while you prepare the sauce.

Achieving the Right Sauce Consistency

Your sauce should be bright and rich. Start by melting the butter and adding garlic. Let the garlic cook until it smells great but do not burn it. When you add chicken broth and lemon juice, make sure to scrape any bits from the bottom. This adds flavor. If the sauce seems too thick, add reserved pasta water a little at a time. This will help create a silky texture.

Presentation Tips

To serve your dish, use a large bowl or plate for a nice look. Place the shrimp and pasta in the center. Sprinkle chopped parsley on top for a pop of color. You can also add lemon wedges on the side. This adds freshness and makes the dish look even better. Making it look great will impress your guests!

Variations

Adding Vegetables

You can make this shrimp scampi even better by adding vegetables. Spinach, cherry tomatoes, or bell peppers work great. Just sauté them with the shrimp for a few minutes. This adds color and nutrients to your meal. You can also try adding asparagus or zucchini. They cook quickly and add a nice crunch. Make sure to cut them into small pieces for even cooking.

Gluten-Free Options

If you want a gluten-free dish, swap the pasta. Use gluten-free linguine or spaghetti. There are many options on the market now. You can also use spiralized vegetables like zucchini or carrots. These are great low-carb choices. They cook faster than pasta, so watch them closely.

Flavor Modifications

You can change the flavor to match your mood. For a creamier sauce, add heavy cream or a splash of white wine. If you like it spicy, add more red pepper flakes or some diced jalapeños. Fresh herbs like basil or thyme can also enhance the dish. Experimenting with flavors lets you create a meal that fits your taste.

Storage Info

How to Store Leftovers

To store your leftover shrimp scampi, let it cool first. Place it in an airtight container. Use a glass or plastic container with a tight lid. This keeps it fresh and prevents odors. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option.

Reheating Instructions

When you’re ready to eat, you can reheat the shrimp scampi. I suggest using the stove for the best results. Place it in a skillet over low heat. Add a splash of chicken broth or water to keep it moist. Stir it gently to heat evenly. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it’s hot all the way through.

Freezing Tips

If you want to freeze shrimp scampi, it’s easy! Pack it in a freezer-safe container. Leave some space at the top for expansion. This meal can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat it as mentioned before. This way, you enjoy a delicious meal anytime!

FAQs

How long does shrimp scampi last in the fridge?

Shrimp scampi can last up to three days in the fridge. Store it in an airtight container. Make sure it cools down before you put it away. This helps keep the shrimp fresh and safe to eat.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp! Just thaw them first. Place the shrimp in cold water for about 15 minutes. After thawing, peel and devein them if needed. This makes cooking quick and easy.

What can I serve with shrimp scampi?

You can serve shrimp scampi with many sides. Here are some great options:

– Garlic bread

– A fresh green salad

– Steamed vegetables

– Rice or couscous

These sides complement the flavors of the dish well.

How spicy is this recipe with red pepper flakes?

The recipe is mildly spicy with red pepper flakes. If you like heat, add more flakes. If you prefer less spice, skip them altogether. Adjusting the spice level is easy and makes it your own!

This blog post covered all you need for shrimp scampi. We went through the ingredients, measurements, and swaps. Then, I guided you through cooking, from pasta to the final dish. I shared tips to get the best shrimp texture and sauce. We also looked at fun variations and smart storage tips.

In the end, shrimp scampi is easy and delicious. Enjoy making it your way!

- 1 pound large shrimp, peeled and deveined - 8 ounces linguine or spaghetti - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon red pepper flakes (optional) - 1 cup low-sodium chicken broth - Salt and pepper, to taste - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil For this recipe, you need clear measurements. You will use: - 1 pound of shrimp. This makes it filling. - 8 ounces of pasta. Linguine or spaghetti works best. - 4 tablespoons of butter. This adds richness. - 4 cloves of garlic. Fresh garlic brings great flavor. - 1 lemon for zest and juice. Lemon brightens the dish. - 1 teaspoon of red pepper flakes. This adds a hint of heat. - 1 cup of chicken broth. It helps create the sauce. - Salt and pepper for taste. These are essential seasonings. - 1/4 cup of parsley. Chopped fresh parsley adds color. - 2 tablespoons of olive oil. This is for cooking the shrimp. You can tweak this recipe if you need to. Here are some ideas: - Use shrimp with the shell on for more flavor. - Swap linguine for another type of pasta, like fettuccine. - If you want a lighter dish, use less butter. - Try garlic powder if you don’t have fresh garlic. - Use vegetable broth instead of chicken broth for a veggie option. - Replace parsley with basil for a different taste. - Omit red pepper flakes if you prefer no heat. This recipe allows for flexibility. You can make it your own! Start by boiling salted water in a large pot. Once it boils, add 8 ounces of linguine or spaghetti. Cook the pasta according to the package instructions. After cooking, save 1 cup of pasta water. Drain the pasta and set it aside. In a big skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of large shrimp that are peeled and deveined. Season the shrimp with salt, pepper, and red pepper flakes if you like spice. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside. In the same skillet, add 4 tablespoons of unsalted butter and melt it. Once melted, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. This step brings out the garlic's flavor. Next, pour in 1 cup of low-sodium chicken broth and the juice from 1 lemon. Scrape any bits stuck to the skillet. Bring the mixture to a simmer. Stir in the lemon zest and the reserved pasta water. Let this simmer for 2-3 minutes to blend the flavors. Add the cooked pasta and sautéed shrimp back into the skillet. Toss everything together to coat the pasta and shrimp in the sauce. If it looks dry, pour in more pasta water. Taste the dish and add salt and pepper as needed. Remove from heat and stir in 1/4 cup of chopped fresh parsley. Let it sit for a minute to enhance the flavors. To get the best shrimp, use large shrimp. They cook fast and stay juicy. Cook them just until they turn pink and opaque. This usually takes about 2-3 minutes per side. If you overcook them, they can become tough. Always remove them from the pan when they look perfect. Let them rest while you prepare the sauce. Your sauce should be bright and rich. Start by melting the butter and adding garlic. Let the garlic cook until it smells great but do not burn it. When you add chicken broth and lemon juice, make sure to scrape any bits from the bottom. This adds flavor. If the sauce seems too thick, add reserved pasta water a little at a time. This will help create a silky texture. To serve your dish, use a large bowl or plate for a nice look. Place the shrimp and pasta in the center. Sprinkle chopped parsley on top for a pop of color. You can also add lemon wedges on the side. This adds freshness and makes the dish look even better. Making it look great will impress your guests! {{image_2}} You can make this shrimp scampi even better by adding vegetables. Spinach, cherry tomatoes, or bell peppers work great. Just sauté them with the shrimp for a few minutes. This adds color and nutrients to your meal. You can also try adding asparagus or zucchini. They cook quickly and add a nice crunch. Make sure to cut them into small pieces for even cooking. If you want a gluten-free dish, swap the pasta. Use gluten-free linguine or spaghetti. There are many options on the market now. You can also use spiralized vegetables like zucchini or carrots. These are great low-carb choices. They cook faster than pasta, so watch them closely. You can change the flavor to match your mood. For a creamier sauce, add heavy cream or a splash of white wine. If you like it spicy, add more red pepper flakes or some diced jalapeños. Fresh herbs like basil or thyme can also enhance the dish. Experimenting with flavors lets you create a meal that fits your taste. To store your leftover shrimp scampi, let it cool first. Place it in an airtight container. Use a glass or plastic container with a tight lid. This keeps it fresh and prevents odors. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When you're ready to eat, you can reheat the shrimp scampi. I suggest using the stove for the best results. Place it in a skillet over low heat. Add a splash of chicken broth or water to keep it moist. Stir it gently to heat evenly. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it’s hot all the way through. If you want to freeze shrimp scampi, it’s easy! Pack it in a freezer-safe container. Leave some space at the top for expansion. This meal can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat it as mentioned before. This way, you enjoy a delicious meal anytime! Shrimp scampi can last up to three days in the fridge. Store it in an airtight container. Make sure it cools down before you put it away. This helps keep the shrimp fresh and safe to eat. Yes, you can use frozen shrimp! Just thaw them first. Place the shrimp in cold water for about 15 minutes. After thawing, peel and devein them if needed. This makes cooking quick and easy. You can serve shrimp scampi with many sides. Here are some great options: - Garlic bread - A fresh green salad - Steamed vegetables - Rice or couscous These sides complement the flavors of the dish well. The recipe is mildly spicy with red pepper flakes. If you like heat, add more flakes. If you prefer less spice, skip them altogether. Adjusting the spice level is easy and makes it your own! This blog post covered all you need for shrimp scampi. We went through the ingredients, measurements, and swaps. Then, I guided you through cooking, from pasta to the final dish. I shared tips to get the best shrimp texture and sauce. We also looked at fun variations and smart storage tips. In the end, shrimp scampi is easy and delicious. Enjoy making it your way!

One-Pan Lemon Garlic Shrimp Scampi

Delight your taste buds with this easy One-Pan Lemon Garlic Shrimp Scampi! Perfect for a quick weeknight dinner, this flavorful dish combines succulent shrimp with linguine, zesty lemon, and aromatic garlic. In just 30 minutes, you can whip up a meal that's sure to impress. Ready to elevate your cooking? Click through to explore the full recipe and enjoy a delicious dinner that's as simple as it is satisfying!
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Ingredients
  

1 pound large shrimp, peeled and deveined

8 ounces linguine or spaghetti

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon red pepper flakes (optional)

1 cup low-sodium chicken broth

Salt and pepper, to taste

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the linguine according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sauté Shrimp: In a large skillet over medium heat, heat olive oil. Add the shrimp and season with salt, pepper, and red pepper flakes (if using). Sauté for about 2-3 minutes on each side until the shrimp is pink and opaque. Remove the shrimp from the skillet and set aside.

      Prepare Sauce: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

        Add Liquids: Pour in the chicken broth and the lemon juice, scraping up any bits stuck to the bottom of the skillet. Bring it to a simmer.

          Combine: Stir in the lemon zest and the reserved pasta water. Allow it to simmer for about 2-3 minutes.

            Mix Everything Together: Add the cooked pasta and shrimp back into the skillet. Toss everything together to coat in the sauce. If the pasta looks dry, add more pasta water.

              Finish: Taste and adjust seasonings with salt and pepper as needed. Remove from heat, stir in chopped parsley, and let it sit for a minute for the flavors to meld.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the shrimp scampi in a large bowl or plate. Garnish with additional parsley and lemon wedges for a vibrant presentation.

                    WANT TO SAVE THIS RECIPE?