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- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Juice of 1 lemon - 1/2 cup chicken broth - 1/2 cup cherry tomatoes, halved - 2 cups cooked linguine or spaghetti - Salt and black pepper to taste - Fresh parsley, chopped, for garnish You can swap shrimp for scallops or chicken. Use any pasta you like instead of linguine or spaghetti. If you want a lighter dish, replace butter with olive oil. For a vegan option, use plant-based butter and tofu or mushrooms. If you don’t have chicken broth, vegetable broth works well too. When buying shrimp, look for a firm texture. Fresh shrimp should smell like the ocean, not fishy. Choose shrimp that are shiny and have a clean, bright color. Avoid shrimp with black spots or a dull appearance. Ask your fishmonger for previously frozen shrimp if fresh isn’t available. Frozen shrimp often taste just as good. First, gather your ingredients. You need: - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Juice of 1 lemon - 1/2 cup chicken broth - 1/2 cup cherry tomatoes, halved - 2 cups cooked linguine or spaghetti - Salt and black pepper to taste - Fresh parsley, chopped, for garnish Next, make sure your shrimp is cleaned and ready. This makes cooking quick and easy. Now, heat a large skillet over medium heat. Add 2 tablespoons of butter and the olive oil. Let them melt together. Once the butter is melted, add the minced garlic. Sauté for about 1 minute. You want the garlic fragrant, but not brown. Next, stir in the red pepper flakes. Cook for an additional 30 seconds to release their heat. Add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes. Flip the shrimp halfway through. They are done when they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate. In the same skillet, pour in the chicken broth and lemon juice. Bring it to a simmer. Add the halved cherry tomatoes. Let it simmer for about 3-4 minutes. This helps the flavors mix well. Stir in the remaining 2 tablespoons of butter until melted. This creates a rich, tasty sauce. Return the shrimp to the skillet. Add the cooked linguine or spaghetti. Toss everything together until well coated in the garlic butter sauce. Heat through before serving. Keep an eye on your shrimp while cooking. Overcooking makes them tough. They only need a few minutes. For the sauce, simmering for 3-4 minutes is key. This allows the tomatoes to soften and flavors to blend. Serve hot for the best taste. Enjoy your meal! To boost flavor, use fresh garlic. It makes a big difference. You can also try adding lemon zest for a bright taste. A splash of white wine can add depth. If you like heat, adjust the red pepper flakes to your liking. Fresh herbs, like basil or parsley, can elevate the dish too. Cook shrimp on medium heat. This helps them cook evenly. Make sure the pan is hot before adding the shrimp. Cook them until they turn pink and opaque, about 2-3 minutes. Flip them halfway through for even cooking. Overcooking makes shrimp tough, so keep an eye on them. One mistake is not preparing your ingredients first. Have everything ready before you start cooking. Another is using low-quality shrimp. Fresh shrimp taste much better. Be careful with garlic; burning it can ruin the sauce. Lastly, don't skip the lemon juice; it adds essential flavor. {{image_2}} You can change the pasta for shrimp scampi. While I love linguine, you can use spaghetti, fettuccine, or even zoodles. Zoodles are fun and healthy, made from zucchini. They give a fresh taste to the dish. You can also try rice noodles for a gluten-free option. Each type of pasta brings its own twist to the recipe. Why not add some veggies? You can toss in bell peppers or spinach. Broccoli or asparagus works well, too. These choices add color and crunch. They also boost nutrition and flavor. Just sauté the veggies with the garlic before adding shrimp. This keeps everything bright and tasty. You can mix up the sauce for your shrimp scampi. A white wine sauce adds a nice zing. Just replace chicken broth with white wine. For a creamy touch, add heavy cream. This makes the sauce rich and smooth. You can also try adding herbs like basil or cilantro for a fresh twist. Experimenting with sauces can create new flavors and keep things exciting. Storing leftovers is easy. First, let the Garlic Butter Shrimp Scampi cool down. Then, take a clean, airtight container and place the shrimp and pasta inside. Make sure to cover it tightly. You can keep it in the fridge for up to 3 days. If you want to enjoy it later, consider freezing it. When you’re ready to eat leftovers, reheating is simple. You can use a skillet or a microwave. If using a skillet, add a splash of chicken broth to keep it moist. Heat it on low until warm. If using a microwave, heat it in short bursts. Stir often to prevent hot spots. To freeze, store the Garlic Butter Shrimp Scampi in a freezer-safe container. Make sure to leave some space at the top for expansion. It will stay good in the freezer for about 1 to 2 months. When ready to eat, thaw it overnight in the fridge and then reheat as mentioned above. Enjoy your tasty meal again! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. After thawing, pat them dry with a paper towel. This helps prevent excess water in your dish. Cook them just like fresh shrimp. They’ll turn pink and tasty! Garlic Butter Shrimp Scampi pairs well with many sides. Here are some ideas: - A fresh green salad - Garlic bread - Steamed asparagus - Roasted vegetables - White rice Choose what you like best. Each side adds a nice touch to your meal! To make Garlic Butter Shrimp Scampi gluten-free, swap regular pasta for gluten-free pasta. Many brands offer great options. Always check labels for gluten-free pasta. You can also skip the pasta and serve the shrimp over zucchini noodles. This way, you keep all the flavor without the gluten! This blog post covered how to make Garlic Butter Shrimp Scampi. We explored the best ingredients, substitutions, and ways to select fresh shrimp. Next, we laid out easy preparation steps and cooking tips to ensure perfect shrimp every time. I shared ways to enhance flavor and avoid common mistakes. You can choose alternative pasta, mix in vegetables, or try various sauces for fun twists. Lastly, proper storage and reheating tips help keep your dish fresh. Enjoy your cooking journey and make this dish your own!

Garlic Butter Shrimp Scampi

Indulge in the delightful flavors of Garlic Butter Shrimp Scampi with this easy recipe! In just 20 minutes, you'll create a restaurant-quality dish featuring tender shrimp in a rich garlic butter sauce, perfectly tossed with linguine and vibrant cherry tomatoes. Perfect for a quick weeknight dinner or impressing guests. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon red pepper flakes (adjust to taste)

Juice of 1 lemon

1/2 cup chicken broth

1/2 cup cherry tomatoes, halved

2 cups cooked linguine or spaghetti

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large skillet over medium heat, melt 2 tablespoons of butter and the olive oil together.

    Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to let it brown.

      Stir in the red pepper flakes and cook for an additional 30 seconds.

        Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes or until the shrimp turn pink and opaque, flipping halfway through.

          Once the shrimp are cooked, remove them from the skillet and set aside on a plate.

            In the same skillet, pour in the chicken broth and lemon juice. Bring to a simmer and add the halved cherry tomatoes. Let it simmer for about 3-4 minutes, allowing the flavors to meld.

              Stir in the remaining 2 tablespoons of butter until melted, creating a rich sauce.

                Return the shrimp back to the skillet and add the cooked linguine or spaghetti. Toss everything together until well coated in the garlic butter sauce and heated through.

                  Adjust seasoning with additional salt and pepper if needed.

                    Remove from heat and garnish with chopped parsley before serving.

                      Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                        - Presentation Tips: Serve the shrimp scampi in a large pasta bowl, garnished with an extra sprinkle of parsley and lemon wedges on the side for a fresh touch. Enjoy!