The Pioneer Woman Tasty Kitchen
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Shrimp Scampi

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

My favorite circa 1981 pasta dish! (Or was it 1982?) Either way, with butter, garlic, lemon, and shrimp, you really can’t go wrong with this classic (and very quick and easy) dinner.

Ingredients

  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • ½ whole Medium Onion, Finely Diced
  • 4 cloves Garlic Cloves, Minced Or Pressed
  • 1 pound Large Shrimp, Peeled And Deveined
  • ½ cups White Wine
  • 2 whole Lemons
  • 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 8 ounces, weight Angel Hair Pasta
  • Chopped Fresh Basil To Taste
  • Chopped Fresh Parsley, To Taste
  • ½ cups Grated Parmesan Cheese

Preparation

Boil water for pasta; have it ready.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

2 Comments

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Avatar of Lucy

Lucy on 8.13.2012

i’m getting ready to try this, but see adding butter listed twice. Once with the olive oil to brown the onions/garlic, and once later. But I don’t know how much to add later. Feeling a little lost….

Avatar of mtnpenny

mtnpenny on 4.17.2011

I love shrimp scampi. Have you ever tried it grilled? Yummmm. Just let your shrimp soak overnight in the marinaide then put those little buggers on a scewer and grill. It will make your taste buds say yee haw.

8 Reviews

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Avatar of kender3

kender3 on 7.5.2014

Simple and tasty.

Avatar of Amanda

Amanda on 4.9.2014

I made this for my mother (who loves shrimp scampi) a few nights ago. I have never had it before, but OH EM GEE this was absolutely amazing and she said it was the best she had ever had! I made it with fresh easy peel shrimp and followed the recipe exactly! Adding a couple dashes of tabasco to mine at the end definitely pulled everything together! Thanks again for another amazing go-to recipe Ree!

Avatar of Holly

Holly on 9.19.2013

This was quick & easy. I used frozen, pre-cooked shrimp as I had it in the freezer and wanted to use it up. I omitted the fresh herbs as I made this without prior planning, so none available. I only used one lemon – I had two, but the first one I squeezed was large, and really juicy – it seemed enough already. I enjoyed it, and will probably make it again. It is a quick, easy, throw together meal, that seems special and yet I can have the ingredients always on hand in the event of a last minute dinner guest.

Avatar of Kelly

Kelly on 3.20.2013

My family asks for this frequently!

Avatar of terrilw

terrilw on 1.10.2013

The whole family loved this! I especially loved that it was so easy. I used precooked frozen shrimp and they were just fine. Double the recipe because I don’t think it really makes enough for 6 servings.

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