What if I told you that you can make Shrimp Scampi in 30 minutes? You can. Even better, you can make the whole meal in one pot.
Two of my favorite things ever are garlic and shrimp. Together they make the perfect pairing. If you agree, get ready for this shrimp and garlic deliciousness, ready in under 30 minutes using only one pot.
We use the One Pot Pasta Formula as the start of this recipe and the rest of the pasta recipes in our one pot pasta dinner series. The idea is that once you get some practice using this formula, you can quickly whip up all kinds of variations quickly and easily. I think this Shrimp Scampi variation is going to be one of your favorites.
What is shrimp scampi?
Scampi is actually a dish that is made with prawns or small lobsters. Typically, you’ll hear it referred to as shrimp scampi in most restaurants in the States. This means that it’s shrimp cooked with garlic, lemon, and butter. Scampi is usually served by itself, but it’s perfect with pasta which is why we added some linguine to this dish.
What kind of shrimp should you use?
I used medium-sized frozen deveined shrimp. It takes a little time to peel them, so if you’re short on time, you can use the peeled and deveined shrimp as well. Avoid using precooked shrimp, but if it’s all you have, defrost them if they’re frozen and then proceed with the recipe, skipping Step #1. Intsead, you’ll just add them to the cooked pasta and sauce in Step #7 to heat them through.
What type of white wine should you use?
A dry white wine works best here. Avoid using sweet wines that will add sweetness to the sauce. Something like a Chardonnay has a more intense flavor that can be used to break up the heaviness of cream sauce really well. A Pinot Grigio is also a great option to add brightness that works really well with seafood. Sauvignon Blanc also has a great herbal and floral flavor that kicks up the flavor and pairs well with the lemon that’s in the dish.
Can you substitute something for the wine?
Feel free to replace the white wine in the recipe with an equal amount of stock. Adding a tablespoon of white wine vinegar to the stock will give some of the tartness found in wine. Or, you can use a 14.5 ounce can of petite diced tomatoes.
What pasta should you serve with shrimp scampi?
I used linguine in the recipe below. Most kinds of pasta will work though. Stay away from any small shapes that have shorter cooking times. They will cook before the sauce has had a chance to thicken. Whatever kind of pasta you use, keep an eye on the liquid while it’s cooking to ensure things aren’t getting too dry. If it starts to look a little dry while the pasta is cooking, add an extra half cup of stock.Print
- 1 lb. medium-sized shrimp, peeled and deveined, tail on
- 1 and ½ tsp. salt, divided
- ½ tsp. pepper, divided
- 4 Tbsp. unsalted butter, divided
- ½ onion, chopped
- 4 cloves garlic, minced
- ⅛ tsp. red pepper flakes
- 1 tsp. lemon zest
- 3 cups low-sodium vegetable or chicken stock
- 1 cup dry white wine
- 1 cup heavy whipping cream
- 16 oz. dried linguine, broken in half
- 2 Tbsp. fresh lemon juice
- Chopped flat leaf parsley, to top
- Season shrimp with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat 1 tablespoon of the butter over medium-high heat in a pot large enough to cook the pasta. Add the shrimp and cook, stirring occasionally until opaque and pink, 3-4 minutes. Transfer it to a plate.
- Add 1 tablespoon of the butter to the pot. Add the onion. Cook until softened, stirring occasionally.
- Remove the pot from the heat and add the garlic, red pepper flakes, and lemon zest. Stir for a minute.
- Add the remaining 1 teaspoon of the salt, ¼ teaspoon pepper, stock, white wine, and heavy cream.
- Return the pot to the stove. Bring to a simmer over high heat, stirring frequently. Once it reaches a simmer, immediately stir in the pasta.
- Reduce the temperature to keep it at a low simmer, stirring often, until the pasta is cooked, 13-15 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
- Once the pasta is cooked, stir in the cooked shrimp. Heat through. Stir in remaining 2 tablespoons of butter and then add fresh lemon juice.
- Top with chopped parsley, if using.