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Shrimp Scampi Without Wine

Tender shrimp bathed in a luscious lemon butter sauce with plenty of garlic and fresh parsley. This wine-free version delivers all the bright, garlicky, buttery goodness of the classic Italian American favorite in under 25 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Italian American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 pounds large shrimp peeled and deveined (21 to 25 count)
  • 6 tablespoons unsalted butter divided
  • 3 tablespoons extra virgin olive oil
  • 8 cloves garlic minced
  • 1/2 cup low sodium chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
For Serving
  • 12 ounces linguine or angel hair pasta
  • Fresh Parmesan cheese grated (optional)
  • Crusty bread for soaking up sauce

Equipment

  • Large skillet or saute pan (12 inch preferred)
  • Large pot for cooking pasta
  • Colander for draining
  • Sharp knife and cutting board
  • Citrus juicer or reamer
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Microplane or fine grater for zest

Method
 

  1. Pat the shrimp completely dry with paper towels and season with salt and pepper. Mince the garlic, juice the lemons, zest one lemon, and chop the parsley.
  2. Bring a large pot of generously salted water to a rolling boil. Cook your pasta according to package directions until al dente, then drain and reserve about half a cup of pasta water.
  3. Place your large skillet over medium high heat and add 3 tablespoons of butter along with the olive oil. Wait until the butter melts completely and starts to foam slightly.
  4. Add the shrimp in a single layer and let them cook undisturbed for 90 seconds until pink on the bottom. Flip each shrimp and cook for another 60 seconds until just cooked through.
  5. Transfer the shrimp to a clean plate immediately. They will finish cooking in the residual heat and later in the sauce.
  6. Reduce heat to medium and add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds.
  7. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes until it reduces by about one third.
  8. Return the shrimp to the pan along with the lemon zest. Toss gently to coat everything in the sauce and warm the shrimp through for about one minute.
  9. Add the drained pasta directly to the skillet and toss to combine. Use splashes of reserved pasta water if the sauce seems too thick.
  10. Remove from heat and fold in the fresh parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  11. Serve immediately in warm bowls with extra parsley, grated Parmesan if desired, and plenty of crusty bread.

Notes

Dry your shrimp thoroughly before cooking. Wet shrimp steam instead of sear, and you will miss out on that gorgeous golden color and concentrated flavor. Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of broth to prevent overcooking the shrimp.