Easy Shrimp Scampi Recipe with Lemon

Juicy shrimp and pasta with a hint of lemon make this Easy Shrimp Scampi a big hit at the dinner table. It’s easy to make and with very little butter in the recipe, it’s pretty healthy too. Come on in and I’ll share the recipe with you…

Easy Shrimp Scampi

I love a good pasta recipe. I mean, who doesn’t? This is right up there on one of my favorite easy pasta recipes, but I have a few others in mind that you might enjoy like this grilled salmon and tomatoes over linguini seafood pasta, my recipe for shrimp pasta with tomatoes and feta cheese, and this cold shrimp pasta salad

This delicious lemon shrimp scampi was devoured by my family. I think that means, I’ll be making this again. I’m happy to oblige. It’s so easy to make, and with only a smidgen of butter, it’s pretty healthy.

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How do you make Shrimp Scampi?

1. Cook pasta according to package directions and drain
2. In a large skillet, heat butter and oil
3. Add shrimp, garlic, and green onions
4. Cook until shrimp turns pink
5. Add chicken broth
6. Add lemon, lemon zest, and spices
7. Cook for about 1 minute
8. Add pasta to shrimp and broth
9. Let the pasta soak up the juices for a bit
10. Serve with more red pepper flakes, parsley, and bread

What vegetables go well with Shrimp Scampi?

• peas, asparagus, sun-dried tomatoes, or corn

Here’s the recipe for you…

Light and Easy Lemon Shrimp Scampi

Delicious, and easy Shrimp Scampi

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 374cal

Author: Melissa

Ingredients

• 1 lb. uncooked shrimp – peeled and deveined
• 8 oz. angel hair pasta
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 green onions – sliced thin
• 2 tsp. garlic powder
• 1 chicken flavored bouillon cube
• 1 cup hot water
• 1 fresh lemon
• ½ tsp. ground black pepper
• ¼ tsp. salt
• ¼ tsp. red pepper flakes
• ¼ cup fresh parsley minced

Instructions

• Cook the pasta according to the package directions
• In a large nonstick skillet, over medium/high heat – heat the butter, and oil until melted
• Add the shrimp, onions, and the garlic powder
• Cook for about 2-3 minutes or until the shrimp has turned pink
• Mix the boullion cube with hot water and add the chicken broth
• Grate the skin of the lemon over the broth and shrimp mixture
• Squeeze the lemon juice from the lemon into the broth
• Add the pepper and salt, and optional pepper flakes
• Cook for about 1 minute longer
• Drain the pasta, and place in a large bowl
• Add the shrimp mixture, and stir in
• Let the pasta soak up some of the juices for a minute or two
• Serve & Enjoy!

Notes

Any leftover shrimp scampi can be kept in the refrigerator for up to 4 days

 

nutrition facts are only an estimate 

Nutrition

Calories: 374cal | Carbohydrates: 49g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1040mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

This recipe was a recipe that I reviewed for Taste of Home this month. Find the original and more right here!

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