Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (fresh or thawed from frozen)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional for some heat)
- 1 tablespoon lemon juice (freshly squeezed)
- Zest of 1 lemon
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional for garnish)
- 1 lb pasta (linguine, spaghetti, or any pasta of your choice)
- 1/2 cup chicken or vegetable broth (Halal-certified)
- 1/4 cup white grape juice or Halal white wine substitute (if desired for a touch of acidity, optional)
- Fresh lemon wedges for garnish (optional)
Ingredient Highlights
- Shrimp: The shrimp are the focal point of this dish. They cook quickly and absorb the garlic butter sauce beautifully, making them juicy and flavorful.
- Butter: The unsalted butter is the base of the sauce, providing richness and a silky texture that perfectly coats the shrimp.
- Garlic: The minced garlic is sautéed in butter, infusing the sauce with an irresistible aroma and depth of flavor.
- Lemon: Lemon juice and zest add a zesty, fresh contrast to the rich garlic butter sauce, brightening up the dish.
- Fresh Parsley: Fresh parsley adds a burst of color and freshness, complementing the richness of the butter and garlic.
Instructions
Prepare the Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water. If you prefer to serve the dish without pasta, you can skip this step.
Make the Garlic Butter Sauce
- Heat the Pan: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
- Cook the Shrimp: Add the shrimp to the skillet, ensuring they are spread out evenly in the pan. Season with salt and pepper. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
- Sauté the Garlic: In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the Broth and Lemon: Add the chicken or vegetable broth to the pan, scraping any browned bits off the bottom of the pan with a wooden spoon. Stir in the lemon juice and zest. Let the sauce simmer for 2-3 minutes to combine the flavors.
- Optional Wine Substitute: If using, add the white grape juice or Halal wine substitute to the skillet. Let it cook for another minute to allow the acidity to balance the richness of the butter.
Combine Shrimp and Pasta
- Return Shrimp to the Pan: Add the cooked shrimp back to the skillet, along with any juices from the plate. Toss the shrimp in the sauce to coat them in the buttery mixture.
- Add the Pasta: If you are serving the shrimp with pasta, add the cooked pasta to the skillet and toss it with the shrimp and garlic butter sauce. If the sauce looks too thick, add a little of the reserved pasta cooking water to loosen it up.
- Garnish: Sprinkle the chopped parsley over the shrimp scampi and give it one last toss. If you’re using Parmesan cheese, sprinkle it over the top.
Serve and Enjoy
- Serve: Serve the Garlic Butter Shrimp Scampi immediately, garnished with fresh parsley and lemon wedges for extra brightness. Enjoy on its own or with a side of crusty bread or a light salad.
- Prep Time: 10minutes
- Cook Time: 15minutes
Nutrition
- Serving Size: 4
- Calories: 400
- Fat: 25g
- Carbohydrates: 20g
- Protein: 30g