Shrimp Scampi with Pasta Recipe

Linguine or spaghetti: A type of pasta that serves as the base for this dish.

Shrimp: Large, peeled, and deveined shrimp are ideal for this recipe.

Garlic: Freshly minced garlic adds a robust flavor.

Olive oil: Used for sautéing the garlic and shrimp.

Dry white wine: Adds depth and complexity to the sauce.

Lemon juice: Provides a fresh, tangy flavor.

Parsley: Chopped parsley adds a touch of color and freshness.

Red pepper flakes: Adds a hint of heat to the dish.

Salt and pepper: Essential for seasoning to taste.

When cooking shrimp, make sure not to overcrowd the skillet. This ensures even cooking and prevents the shrimp from steaming instead of searing. Cook them in batches if necessary to achieve that perfect pink and opaque finish.

• linguine - Substitute with fettuccine: Fettuccine has a similar texture and thickness, making it a great alternative for holding the sauce.

• linguine - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar shape and can absorb the flavors well.

• large shrimp - Substitute with scallops: Scallops have a similar texture and can be cooked in the same manner as shrimp.

• large shrimp - Substitute with chicken breast: For those who prefer poultry, diced chicken breast can be used and will absorb the flavors similarly.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used, though the flavor will be less intense.

• olive oil - Substitute with butter: Butter adds a rich, creamy texture and enhances the flavor of the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a mild flavor that works well in cooking.

• dry white wine - Substitute with chicken broth: Chicken broth provides a savory depth of flavor without the alcohol content.

• dry white wine - Substitute with apple cider vinegar: A small amount of apple cider vinegar can mimic the acidity of white wine.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• lemon juice - Substitute with white wine vinegar: White wine vinegar can provide the necessary acidity and tanginess.

• chopped parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can complement the dish.

• chopped parsley - Substitute with basil: Basil provides a different but equally fresh and aromatic flavor.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat to the dish.

• red pepper flakes - Substitute with paprika: Paprika offers a milder heat and a slightly smoky flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the shrimp scampi with pasta to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled shrimp scampi into an airtight container. Ensure the container is large enough to avoid squishing the shrimp and pasta together.
• If storing in the refrigerator, place the container in the coldest part, typically the back. This will keep the shrimp fresh for up to 3 days.
• For longer storage, consider freezing. Divide the shrimp scampi into individual portions for easy reheating. Use freezer-safe containers or heavy-duty freezer bags.
• When using freezer bags, remove as much air as possible before sealing to prevent freezer burn. Lay the bags flat in the freezer for efficient storage.
• Label each container or bag with the date of storage. This helps keep track of how long the shrimp scampi has been stored.
• To reheat from the refrigerator, transfer the shrimp scampi to a skillet and warm over medium heat. Add a splash of olive oil or white wine to refresh the flavors.
• For reheating from frozen, thaw the shrimp scampi in the refrigerator overnight. Then, follow the same reheating method as above.
• Avoid microwaving the shrimp scampi directly from frozen, as this can result in uneven heating and rubbery shrimp.
• If the pasta appears dry after reheating, toss in a bit of lemon juice or olive oil to restore moisture and enhance the flavor.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a small knob of butter to the skillet.
  3. Once the oil is hot, add the leftover Shrimp Scampi with Pasta.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes or until the shrimp and pasta are heated through.
  5. If the dish seems dry, add a splash of white wine or lemon juice to revive the flavors.

• Microwave Method:

  1. Place the leftover Shrimp Scampi with Pasta in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the dish is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Shrimp Scampi with Pasta in an oven-safe dish.
  3. Add a splash of olive oil or chicken broth to keep the dish from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the shrimp and pasta are heated through.
  6. Stir halfway through the heating process to ensure even warming.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Shrimp Scampi with Pasta in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the dish is heated through.
  4. This method helps retain moisture and prevents the shrimp from becoming rubbery.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Used to drain the cooked pasta.

• Large skillet: Used to cook the garlic, red pepper flakes, shrimp, and sauce.

• Wooden spoon: Used to stir the ingredients in the skillet.

• Measuring cups: Used to measure the olive oil, white wine, and lemon juice.

• Chef's knife: Used to mince the garlic and chop the parsley.

• Cutting board: Used as a surface for mincing garlic and chopping parsley.

• Tongs: Used to toss the pasta with the shrimp and sauce in the skillet.

• Serving bowl: Used to serve the finished shrimp scampi with pasta.

Prep ingredients ahead: Peel and devein the shrimp in advance. Mince the garlic and chop the parsley earlier to save time during cooking.

Use pre-cooked pasta: Cook the pasta a day before and store it in the fridge. Reheat by tossing it in the skillet with the shrimp and sauce.

One-pan method: Cook the shrimp and sauce in the same skillet you’ll use to toss the pasta. This reduces cleanup time.

Quick marinade: Marinate the shrimp in lemon juice and olive oil for 10 minutes before cooking to enhance flavor quickly.