Shrimp Scampi Without Wine
Easy shrimp scampi without wine, add pasta and you'll have dinner in less than 30 minutes. A classic shrimp scampi linguine recipe that everyone will love.
Servings: 6 Servings
Calories: 483kcal
Ingredients
- 1 lb linguine pasta
- ¼ cup butter divided
- ¼ cup olive oil
- 2 Tablespoons garlic minced
- Salt and pepper to taste
- ¼ cup lemon juice
- ½ cup chicken or shrimp stock Check notes for how to make shrimp stock
- ½ cup fresh parsley finely chopped
- Lemon zest From one lemon, about a heaped teaspoon
- 2 lb large shrimp peeled and divined
Optional:
- Red chili flakes
- Parmesan Cheese for serving
Instructions
- Cook pasta in a large pot of salted water until al dente (usually 1–2 minutes less than the package says). Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
- Pat the Shrimp dry to ensure proper cooking.
- In a very wide skillet, melt 2 tablespoon of the butter with the olive oil over medium-high heat. Add the shrimp in a single layer. Cook for about 90 seconds until most of the shrimp are just turning pink.
- Add minced garlic and red pepper flakes if using. Sauté for about 60 seconds until fragrant.
- Reduce heat to medium. Pour in your lemon juice, lemon zest, and stock. Add about half a cup of that reserved pasta water. Let it simmer and bubble for 2 minutes to reduce slightly and thicken.
- Mix in chopped parsley, salt, and pepper, and check the seasoning.
- If the sauce is too watery for your liking, stir in the remaining 2 tablespoons of cubed cold butter.
- Add cooked pasta to the pot, toss everything together for 1–2 minutes over medium heat. If it looks too dry, add a splash more pasta water.
- Serve garnished with more parsley, red pepper flakes, and parmesan cheese if desired.
Video
Notes
- Don’t discard the shells! Create a rapid shrimp stock by submerging them in ½ cup of water and microwaving for 2 minutes. Strain the liquid and add it to your sauce for a concentrated, savory boost.
- For the best texture, I recommend tossing the pasta with the sauce immediately before serving. Pasta is highly absorbent; if it sits too long, it will soak up the sauce, resulting in a drier dish rather than a silky, glossy finish.
- If you find the sauce is still too thin once you've combined everything, add a small handful of finely grated Parmesan cheese. While not strictly traditional for scampi, the cheese acts as a binder with the pasta water to create a glossy, "plate-licking" glaze.
- Zest the lemon before you juice it. The zest provides a deep citrus aroma that mimics the complexity of wine, while the juice provides the necessary acidity.
Nutrition
Calories: 483kcal | Carbohydrates: 60g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 875mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 2mg
