| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 6 garlic cloves, pressed or grated
- 2 lemons, zested and juiced
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
- 1/4 onion
- 3/4 pound thin linguini
- 2 tablespoons butter
- 1 small bunch parsley, leaves chopped
Instructions
- In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
- Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
- Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
- Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 152 mg |
| Sodium | 576 mg |
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 152 mg |
| Sodium | 576 mg |
Reviews
I add 1/4 cup limoncello when sautéing the sauce.
Are you sure about two whole lemons? It was way too sour! When I used a half of one lemon for the whole dish, it was enough
I love a lemony scampi so this dish delivers. Delicious. I love making the shrimp broth from the shells and finishing the pasta in it; I make stock from the shells almost every time I make a shrimp dish and add it to my freezer if it doesn’t actually go into the dish I’m making. I’m glad Melissa included this little kitchen hack. I gave it 4 stars because in today’s economy this dish is not inexpensive, and with today’s busy schedules it is not quick, either. Pretty labor intensive. So this dish, as yummy as it is, will frustrate you if you approach it as a quick, inexpensive meal for a family of four.
Fantastic! I added a little parm and took out the red pepper flakes.
Love the light sauce full of lemony flavor. Really
delicious!
delicious!
Delicious and easy! As with any recipe you need to just adjust to your liking. I added little bit of wine and veg broth because I only had peeled shrimp so did not have shrimp shells to make my stock. I added peas and roasted asparagus that I had left over. So versatile and yummy! Thanks
This is hands down one of our favorite dishes!
THIS IS HANDS DOWN MY FAVORITE PASTA RECIPE EVER. It comes out absolutely amazing every time. I love how lemony and flavorful it is!!!!!! I would give this a million stars if I could.
For those that say this is too lemony, check the name of the dish again
I have been making this twice a month for years, even added it to Christmas Eve menu. I finally realized I never rated/commented on it! This is a fantastic recipe as is, I usually double the recipe as the grandkids love it too (even as a leftover). I sometimes add 1/2 cup of Pinot Grigio wine, if the bottle isn’t finished off, while sautéing the marinade, before adding the stock and pasta water and always add extra lemon at the end! This is in my top five “If you had to choose 5 last meals” category.