How to tell when Shrimp are done?

Shrimp only need to cook for a few minutes on each side. The internal temperature should reach 145 degrees. It's also evident that they are cooked by a color change in some varieties.

What is shrimp scampi sauce made of?

It's made of garlic, butter, olive oil, white wine (or chicken stock and lemon juice), and red pepper flakes.

How to thicken shrimp scampi sauce?

The sauce is intended to be on the thinner, lighter side. The butter added at the end helps to thicken the sauce up. If it is too thin, continue to cook the sauce on medium low heat to reduce it, then turn it to low heat and add in another tablespoon of butter.

Shrimp Scampi Pasta Without Wine

Name: Shrimp Scampi Without Wine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces linguine, dry pasta; 2 tablespoons olive oil; 1 and 1/2 lbs large shrimp, 16-20 ct, peeled and deveined (Argentine recommended); 3 tablespoons salted butter; 2 garlic cloves, minced; 1/4 teaspoon salt; 1/8 teaspoon red pepper flakes; 1 teaspoon fresh lemon juice; 1/3 cup chicken stock; Optional: 1 teaspoon fresh parsley, minced

Description

This Shrimp Scampi Recipe without Wine is absolutely full of flavor! Shrimp is sautéed then tossed into a garlic, buttery sauce with perfectly cooked linguine. This pasta and shrimp is a great weeknight dinner ready in just 25 minutes!

Ingredients

Scale

8 ounces linguine, dry pasta
2 tablespoons olive oil
1 and 1/2 lbs large shrimp, 16-20 ct, peeled and deveined (Argentine recommended)
3 tablespoons salted butter
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1 teaspoon fresh lemon juice
1/3 cup chicken stock
Optional: 1 teaspoon fresh parsley, minced

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Instructions

Pat dry the shrimp and season with salt and pepper.
Bring a large pot of water to a boil, and add in the linguine. Cook until al dente and strain. Optional: To prevent the pasta from sticking, add in a teaspoon of olive oil and salt.
In a large stainless steel skillet over medium heat, add in the olive oil and allow it to heat up. Place the shrimp in the pan onto their side. Cook for 3 minutes, then flip to other side and cook for another 3-4 minutes until the internal temperature reaches 145 degrees. Remove the shrimp to a plate.
Lower the heat to medium low and pour out or wipe remaining juices in the pan from the shrimp. Add in 1 tablespoon of butter and allow it to melt. Toss in garlic, salt and red pepper flakes and cook for 60 seconds.
Stir in lemon juice, then chicken stock and allow it to reduce by 1/3. Simmer on low heat for 3 to 5 minutes. Add remaining 2 tablespoons of butter and stir well.
Toss the linguine and shrimp into the skillet. Top with chopped parsley, if desired.
Serve immediately and enjoy!

Equipment

Pasta Pot

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skillet

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Notes

Don't burn the garlic, just cook for 60 seconds to avoid a bitter flavor.
After cooking the shrimp, remove most of the juices from the pan before adding the butter.
For timing purposes, it's best to start the shrimp when the pasta water is starting to boil.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: dinner
Method: stovetop
Cuisine: Italian