Quick Shrimp Scampi for Busy Weeknights

Introduction

This shrimp scampi is built for speed without skimping on taste. Use peeled, deveined shrimp and a handful of pantry staples to get dinner on the table fast. The recipe moves from pan to plate in about 20 minutes, and the steps are deliberately simple for busy cooks. Minimal prep, bright lemon, and garlicky butter make this a reliable weeknight winner.

Why This Recipe Works

This version strips scampi down to the essentials so every step earns its keep. Cooking pasta while you sautée garlic and shrimp keeps active time tight and efficient. Using salted pasta water adds seasoning to the noodles so you don’t have to over-salt the sauce. Swirling the pasta into the skillet lets the noodles pick up the butter and lemon for even coating. The optional splash of vegetable broth adds depth without prolonging the process. Overall the approach balances fast cooking with layered flavor for an impressive plate in minimal time.

Flavor and Texture

Garlic and butter form the backbone of the sauce for a rich, comforting base. Lemon juice cuts through that richness with a fresh, bright pop that keeps the dish lively. Shrimp cook quickly and provide a firm but tender bite when not overcooked. Al dente linguine or spaghetti holds the sauce well and creates a pleasant contrast to the plump shrimp. A sprinkle of chopped parsley at the end adds a fresh herb note and a touch of color to make the dish look as good as it tastes.

Ingredients

• 1 pound shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 4 tablespoons butter
• 4 garlic cloves, minced
• 1/4 cup vegetable broth (optional)
• 1 lemon, juiced
• Salt and pepper to taste
• Chopped parsley for garnish

Step by Step Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet, cooking until they turn pink, about 2-3 minutes on each side.
4. Pour in the vegetable broth (if using) and the lemon juice, then season with salt and pepper. Let it simmer for another 2-3 minutes.
5. Toss the cooked pasta with the shrimp and sauce. Adjust seasoning if necessary.
6. Serve immediately, garnished with chopped parsley.

Quick Tips and Shortcuts

Buy peeled and deveined shrimp to cut prep time in half and avoid a messy cleanup. Mince garlic ahead and store it in the fridge for up to two days to speed assembly. If you’re short on time, use thin spaghetti instead of linguine so it cooks faster. Reserve a cup of pasta water before draining to loosen the sauce if it seems too thick. For an even faster weeknight option, shave a minute off by heating the butter and garlic while the pasta starts boiling so the skillet is ready when the noodles are done.

Storage and Meal Prep

Leftovers keep well in an airtight container in the refrigerator for one to three days. To reheat, warm gently on the stove with a splash of water or broth so the shrimp stay tender and the sauce loosens. Avoid freezing once combined with pasta since the texture of both seafood and noodles changes after freezing. For meal prep, store shrimp and pasta separately and combine just before reheating for the best texture.

Short Closing Note

This quick shrimp scampi delivers maximum flavor with minimum fuss, perfect for busy weeknights or last-minute dinners. Keep the ingredients simple and the technique tight and you’ll have a reliable, tasty meal any night of the week.

Conclusion

For another trusted take on garlic butter shrimp scampi with stepwise guidance and photos, see Garlic Butter Shrimp Scampi – Cafe Delites.

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Quick Shrimp Scampi for Busy Weeknights

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This quick shrimp scampi delivers maximum flavor with minimum fuss, perfect for busy weeknights or last-minute dinners.

• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 pound shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 4 tablespoons butter
• 4 garlic cloves, minced
• 1/4 cup vegetable broth (optional)
• 1 lemon, juiced
• Salt and pepper to taste
• Chopped parsley for garnish

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Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet, cooking until they turn pink, about 2-3 minutes on each side.
4. Pour in the vegetable broth (if using) and the lemon juice, then season with salt and pepper. Let it simmer for another 2-3 minutes.
5. Toss the cooked pasta with the shrimp and sauce. Adjust seasoning if necessary.
6. Serve immediately, garnished with chopped parsley.

Notes

Buy peeled and deveined shrimp to cut prep time. Mince garlic ahead for convenience. Reserve pasta water to adjust sauce consistency.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 200mg