Shrimp Scampi

Shrimp scampi is one of the easiest and quickest meals you can prepare, but it still looks and tastes like you spent a long time on it. You don't even have to go by a true recipe, just add in what you like as long as you keep the basics the same. It is also fairly inexpensive as long as you don't have to buy enough shrimp to feed an army. I like to add red pepper flakes to mine because I like the heat. You can also add fresh Italian parsley to give the dish a nice color. If you do not have vermouth handy, you can use white wine, or if you prefer not to cook with alcohol, you can sub chicken or seafood broth.

Ingredients 

I use 31-40 count shrimp and cut them in half with kitchen shears so the shrimp goes farther and you have nice bite size pieces. 

Shrimps!

Melt 2tbsp butter on med-hi heat then add your shrimp. Cook for a minute, then add your diced garlic, a pinch of salt and pepper, and stir. After another minute add your sauce of 1/2 cup vermouth, the lemon juice & zest of one lemon (feel free to add a second lemon if you prefer your scampi more lemony) and red pepper flakes. It is easy to overcook shrimp, but you can tell they are done by their color. They should be bright pink.

Shrimp and sauce is done!

Add sauce & shrimp to pasta. Stir & serve! 

Time to eat!

Shrimp Scampi


2 tbsp butter
Salt
Pepper
1/2 pound raw deveined shrimp
2 cloves garlic diced
Red pepper flakes to taste
1/2 cup dry white vermouth
Juice & zest of 1 lemon
1/2 lb pasta


Cook pasta according to package directions. 


Add butter to your skillet on med-hi heat and let it melt. When butter is melted add your shrimp. Let them cook for a minute then add diced garlic and stir. After another minute add vermouth and lemon juice/zest. Shrimp is done when they are a bright pink color. Serve over pasta.


This took about 30 minutes to prepare and made 2 servings. A nice crusty bread would go great with this. 

Pin It