Shrimp Scampi recipe without wine – This easy creamy shrimp scampi without wine made in less than 20 minutes with juicy shrimp in a lemony sauce.
Shrimp Scampi Recipe Without Wine – Tips
- Don’t overcook the shrimp! Shrimp cooks quickly, so watch them closely to avoid them becoming rubbery. Check out for a nice pink color with a slightly opaque center.
- Reserve some pasta water. The starchy pasta water helps create a silky sauce, so reserve about 1/2 cup before draining your pasta.
- Love garlic? Feel free to add another clove or two for a more intense garlic flavor.
- Make it a complete meal! Serve your shrimp scampi with a side of roasted vegetables, rice pilaf, or crusty bread for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Recipe Variations
- Use vegan butter or olive oil instead of regular butter.
- Add a pinch of cayenne pepper or a few extra red pepper flakes for a kick.
- Chop up a handful of sun-dried tomatoes and add them to the pan with the garlic for an extra layer of flavor.
- Skip the shrimp and add 1 cup of chopped mushrooms and 1/2 cup chopped cherry tomatoes to the pan with the garlic. Saute until softened, then continue with the recipe as written.
How to Serve This Best Shrimp Scampi Recipe Without Wine?
- Toss the cooked pasta with the shrimp scampi sauce, then garnish with fresh parsley and a squeeze of additional lemon juice for a bright finish.
- Serve immediately and enjoy!
Creamy Shrimp Scampi Recipe Without Wine – FAQs
Can I use frozen shrimp?
Absolutely! Just thaw the shrimp completely before cooking.
What kind of broth can I use?
Chicken broth is a classic choice, but vegetable broth works well for a vegetarian option. For an extra shrimpy flavor, use shrimp stock if you have it on hand.
How will the shrimp scampi taste without wine?
The lemon juice and broth add a lovely acidity and depth of flavor, making this dish just as delicious as the wine-based version.
Shrimp Scampi (Without Wine)
This easy creamy shrimp scampi without wine made in less than 20 minutes with juicy shrimp in a lemony sauce.
Ingredients
- 2 lb large shrimps (peeled and deveined)
- 3/4 cup water/chicken broth/ shrimp stock.
- 1 lb linguine pasta
- ¼ cup olive oil
- ¼ cup butter
- 2 Tablespoons minced garlic
- 1/4 cup lemon juice
- 1/2 cup fresh parsley chopped
- Salt and pepper to taste
- Red chili flakes, optional
- Lemon zest, optional
Instructions
- In a large pot cook the pasta as the package direction. Reserve half a cup of the pasta water as it will help thickening the sauce.
- Heat a large pot over medium heat, add butter, once melted add olive oil.
- Add shrimps and cook for about 2-3 minutes or until shrimps are slightly pink.
- Add minced garlic and sauté for 1-2 minutes. Set heat to low.
- Add lemon juice, salt, pepper, parsley, shrimp stock, and the reserved half cup of pasta water.
- Combine everything and cook for 2-3 minutes. Add cooked pasta, give it a good mix and turn off the heat.
- Garnish with parsley and red pepper flakes and enjoy immediately.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 474Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 343mgSodium 1769mgCarbohydrates 29gFiber 2gSugar 2gProtein 41g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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