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Lemony Shrimp Scampi

Roni Proter from with Dinner Reinvented is going to show us how you can make delicious Shrimp Scampi in about 15 minutes. Perfect dinner on the days when 6 o’clock creeps up on you and you haven’t even thought about what to make for dinner.

Weeknight Time Saving Tip from Roni: I am all about shaving time off my weeknight dinner routine, so I cook my spaghetti ahead of time, toss it with olive oil so it won’t stick, and pop it into a tupperware to keep in the fridge for quick weeknight dinners. I also always have shrimp in the freezer, it’s so quick to thaw and only a couple minutes to cook.

Lemony Shrimp Scampi

  • 2 lbs of fresh, peeled shrimp (I buy large Gulf Shrimp, frozen with an ‘EZ Peel’ to remove quickly once thawed)
  • 4 cups cooked spaghetti
  • 6 tbsp unsalted butter
  • 6 cloves of fresh garlic, minced
  • 1 cup white wine (Chardonnay works great)
  • 1/2 fresh lemon juice
  • 3 tbsp fresh chopped parsley
  • Kosher salt to taste
  • slide lemons for garnish
  • optional: chili flake to taste

Directions:
In a large stainless steel saucepan, melt the butter on medium-low heat. Once melted add the shrimp, sprinkle with salt and cook for just a couple minutes or until they begin to turn from translucent to opaque. Flip the shrimp, add the garlic, white wine, and lemon juice, and cook for just another minute.  Turn off the heat, add the pasta and toss to coat the sauce and shrimp. Add the parsley and pour it into a large serving bowl. Top with lemon slices and more parsley, plus a generous sprinkle of salt. Serve immediately.

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