Garlic sauteed shrimp covered in a lemon butter sauce, served with linguine. An easy dinner idea that takes less than 20 minutes to make.
It’s Monday again which means I’m all geared up to share a delicious and easy dinner idea with you guys. Did you catch last week’s recipe for BBQ Ranch Grilled Chicken and Veggie Bowls? They’re already been really popular.
Before you start thinking Shrimp Scampi may be too fancy, or that your kids wont eat it, think again. This is the easiest dish EVER, and it’s just a bonus that’s it’s delicious and impressive. (And, if my 1 and 2 year old LOVE this meal, I’m confidant your kids will too. Just cut the shrimp into small pieces inside their noodles.)
We have a famous “little Italy” town here in Saint Louis called “The Hill”. I’ve been to half a dozen of the restaurants before and most have been completely amazing. We’ve had some great “fried ravioli” (a Saint Louis specialty), lasagna, chicken parmesan, involtini, sea scallops…YUM! On our most recent trip to Anthonino’s I ordered the Shrimp Scampi. Jumbo shrimp in the most delicious lemon butter sauce, cooked perfectly! So, naturally, I wanted to make the dish myself, and so should you!
The best part: this may be the EASIEST recipe on my blog. Seriously, all you need is 20 minutes and a few very simple ingredients. Your family and/or guests will be “WOW-ed” and you won’t even break a sweat.
- 1 pound linguine noodles , white or wheat
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5-6 cloves garlic , minced
- 1 pound large shrimp , about 20 shrimp, peeled and deveined
- freshly ground black pepper
- kosher salt
- 1/2 cup chopped fresh parsley leaves
- zest from 1/2 of a large lemon
- 1/4 cup freshly squeezed lemon juice , about 2 lemons
- 1/2 of a lemon , thinly sliced in half-rounds
- Crushed red pepper flakes , to taste
- 1/2 cup fresh grated parmesan cheese
Bring a large pot of water to boil. Add a little bit of oil and salt to the boiling water and cook the linguine according to package instructions.
Meanwhile, season the shrimp with salt and pepper and set aside.
Add the butter and olive oil to an extra-large skillet over medium-low. Once the butter has melted, add the garlic and saute for 1 minute, being careful not to burn it. Add the shrimp and saute just until they turn pink, about 4-5 minutes, tossing often.
Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. Season with additional salt and pepper, if needed.
When the pasta is cooked, drain the water and add the noodles to the sauté pan. Top with fresh parmesan cheese and toss everything gently to combine. Serve.
Adapted from Ina Garten
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