Shrimp Scampi Without Wine
This shrimp scampi recipe without wine delivers all the classic buttery, garlicky flavors without the alcohol. Quick, easy, and incredibly delicious!
Equipment
- Large Skillet For cooking the shrimp and sauce
- Pot For boiling pasta
- Colander For draining pasta
- Tongs For tossing shrimp and pasta
- Knife For chopping parsley and mincing garlic
- Cutting Board For preparing ingredients
- Measuring Cups and Spoons For accurate ingredient measurements
- Citrus Juicer For extracting fresh lemon juice
Ingredients
- 1 lb Fresh Shrimp peeled and deveined
- 4 tbsp Unsalted Butter
- 2 tbsp Olive Oil
- 4 cloves Garlic minced
- 1/2 cup Chicken Broth or substitute with vegetable broth
- 2 tbsp Lemon Juice freshly squeezed
- 1/4 tsp Red Pepper Flakes optional, for a little heat
- 2 tbsp Fresh Parsley chopped
- To taste Salt
- To taste Black Pepper
- 8 oz Pasta spaghetti or linguine
Instructions
- Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat butter and olive oil over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in chicken broth and lemon juice, allowing it to simmer for a couple of minutes.
- Season with salt, black pepper, and red pepper flakes (if using).
- Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
- Remove shrimp from the pan to avoid overcooking. Set aside.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a bit of reserved pasta water to loosen it.
- Return the shrimp to the skillet, sprinkle with fresh parsley, and give it a final toss.
- Serve immediately, garnished with extra parsley and lemon wedges if desired.