Last week, R and I had a craving for shrimp scampi. We both agreed that as much as we both love butter, we wanted to find a recipe that was cleaner & leaner. I searched the web and found a few options and the final recipe I came up with uses lemon juice and zest, shallots, white wine, and of course, garlic. We topped it with a little shaved parmesan (I’ve been buying parmesan at Harris Teeter already shaved). It was so good that we ate it all!
Shrimp Scampi
Ingredients
- 8 oz. linguine
- 1 T butter
- 1 shallot, chopped
- 4 cloves garlic, minced
- 3/4 lb. raw shrimp, deveined, peeled, tails removed, rinsed and patted dry
- 1 t salt
- 1/2 t crushed red pepper flakes
- 1 t black pepper
- 1/4 cup chicken stock
- 3 T white wine
- 2 T fresh lemon juice
- 1 T lemon zest
- fresh parsley and shaved parmesan for garnish
Instructions
- Cook pasta in a pot of generously salted water according to package instructions.
- Heat butter in a large pan over medium-high heat. Add shallot and garlic and saute for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and sprinkle with red pepper flakes and salt and pepper. Continue sauteing the shrimp for about 3-4 minutes, or until pink and no longer opaque.
- Add the chicken stock, wine, lemon juice, and lemon zest, and stir to combine. Cook the mixture for an additional minute to boil down. Remove from heat.
- Drain pasta and serve topped with the shrimp scampi. Sprinkle with parsley and parmesan.
