This delicious and easy shrimp scampi, inspired by Martha Stewart, is a quick and flavorful meal perfect for busy weeknights. Made with tender shrimp, buttery garlic sauce, and zesty lemon, it pairs beautifully with light angel-hair pasta. Plus, you can swap in prawns or any pasta you have on hand for a simple, fuss-free dinner!
Recipe Ingredients:
- ¾ pound angel-hair pasta
- 2 tablespoons olive oil
- ¾ pound large or jumbo shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- ¼ cup lemon juice (from 2 lemons), plus wedges for serving
- 2 tablespoons chopped fresh parsley
- Salt and pepper
How To Make Lemony Shrimp Scampi Recipe?
- Boil water & cook shrimp: Bring a large pot of salted water to a boil. In a large frying pan/skillet, heat the olive oil over medium-high heat. Add the shrimp (prawns) and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
- Make the sauce: Reduce the heat to medium. Add butter and garlic to the pan, sautéing until the garlic is soft and fragrant, about 2 minutes. Pour in the lemon juice and cook for another minute. Season with salt and black pepper, then remove from heat.
- Cook pasta & drain: While the sauce is cooking, cook the angel-hair pasta according to the package instructions. Drain well.
- Combine everything & serve: Stir the chopped parsley into the sauce, then toss in the cooked pasta and shrimp. Mix well to coat everything evenly. Serve immediately with extra lemon wedges on the side.
Recipe Tips
- Use Fresh Shrimp for the Best Flavor : Fresh or high-quality frozen shrimp (prawns) will give the best taste. If using frozen, thaw them completely and pat them dry before cooking.
- Don’t Overcook the Shrimp : Shrimp cook fast! They only need about 2-3 minutes per side. Overcooking will make them tough and rubbery.
- Save Some Pasta Water : Before draining the pasta, reserve about ½ cup (120ml) of pasta water. If the sauce feels too thick, add a splash of it to loosen everything up.
- Use Fresh Lemon Juice, Not Bottled : Fresh lemon juice gives a bright, fresh flavor, while bottled juice can taste flat and artificial.
- Toss Everything While Hot : For the best taste, mix the pasta, shrimp, and sauce while everything is still warm so the flavors blend perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover shrimp scampi cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Heat a pan over low heat and add the shrimp scampi with a splash of water or butter. Stir gently for 3-5 minutes until warm. This method helps keep the pasta soft and shrimp tender.
Nutrition Facts
- Calories: 527
- Total Fat: 29g
- Saturated Fat: 10g
- Cholesterol: 503mg
- Sodium: 3,294mg
- Potassium: 524mg
- Total Carbohydrate: 7g
- Dietary Fiber: 0.4g
- Sugars: 0.4g
- Protein: 52g
Check out More Recipes:
Martha Stewart Lemony Shrimp Scampi
Description
This delicious and easy shrimp scampi, inspired by Martha Stewart, is a quick and flavorful meal perfect for busy weeknights. Made with tender shrimp, buttery garlic sauce, and zesty lemon, it pairs beautifully with light angel-hair pasta. Plus, you can swap in prawns or any pasta you have on hand for a simple, fuss-free dinner!
Ingredients
Instructions
- Boil water & cook shrimp: Bring a large pot of salted water to a boil. In a large frying pan/skillet, heat the olive oil over medium-high heat. Add the shrimp (prawns) and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
- Make the sauce: Reduce the heat to medium. Add butter and garlic to the pan, sautéing until the garlic is soft and fragrant, about 2 minutes. Pour in the lemon juice and cook for another minute. Season with salt and black pepper, then remove from heat.
- Cook pasta & drain: While the sauce is cooking, cook the angel-hair pasta according to the package instructions. Drain well.
- Combine everything & serve: Stir the chopped parsley into the sauce, then toss in the cooked pasta and shrimp. Mix well to coat everything evenly. Serve immediately with extra lemon wedges on the side.
Notes
- Use Fresh Shrimp for the Best Flavor : Fresh or high-quality frozen shrimp (prawns) will give the best taste. If using frozen, thaw them completely and pat them dry before cooking.
- Don’t Overcook the Shrimp : Shrimp cook fast! They only need about 2-3 minutes per side. Overcooking will make them tough and rubbery.
- Save Some Pasta Water : Before draining the pasta, reserve about ½ cup (120ml) of pasta water. If the sauce feels too thick, add a splash of it to loosen everything up.
- Use Fresh Lemon Juice, Not Bottled : Fresh lemon juice gives a bright, fresh flavor, while bottled juice can taste flat and artificial.
- Toss Everything While Hot : For the best taste, mix the pasta, shrimp, and sauce while everything is still warm so the flavors blend perfectly.
Martha Stewart Lemony Shrimp Scampi