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Garlic Lemon Shrimp Scampi is a simple, gluten free meal that can be on the table in minutes. Loaded with shrimp, vegetables, and herbs this all-in-one pasta dish is a total crowd pleaser.
With fresh vegetables, lean protein, a bit of butter and a sprinkle of parmesan this delicious meal feels decadent but is actually packed full of vitamins, minerals and omega 3 fatty acids.
A Light, Nutritious Meal
High in protein and virtually carbohydrate free, shrimp are also supercharged with vitamin B12 and selenium. They provide a fair amount of vitamin A, vitamin E, vitamin B6, vitamin B3, iron, magnesium, omega-3 fatty acids, zinc, copper and a bit of vitamin C. (source)
Plus, did you know that the same thing that gives shrimp it’s pink color can also protect your skin from premature aging?
Add in the benefits of onion, garlic, tomatoes, olive oil, lemon and herbs and you’ve got a plate full of deliciousness that you can really feel good about!
A Quick Meal to Feed Any Crowd
As a busy mom of three mealtimes are always difficult. My husband eats exclusively gluten free and we limit gluten with one of my sons. My other son is four and has a whole list four-year-old-food-aversions plus my oldest is just extremely picky. The odds of finding a meal that everyone is excited to eat is right up there with winning the lottery.
With this Garlic Lemon Shrimp Scampi I’ve found the winning ticket. Nutritious, fast and everyone loves it!
When I say fast, it’s no joke. This entire meal can be finished up and ready in the time it takes to boil pasta. Literally minutes. Plus if your shrimp are frozen, it only takes a quick rinse under the faucet for them to defrost. In the time it takes for water to boil, shrimp can go from frozen to ready to cook! Perfect for late nights, quick midweek meals or just when you simply forget to pull something out of the freezer.
Plus, if your entire family does not love this Garlic Lemon Shrimp Scampi like mine does, you can easily keep things separate. Toss the pasta with butter or oil and serve it with shrimp, parmesan, basil, and tomatoes on the side so everyone can top their pasta exactly the way they like it.
Gather Garlic Lemon Shrimp Scampi Ingredients
- large shrimp the numbers indicate how many you can expect to get out of one pound. I like 21-25’s because they are a nice large size compared to the 30-36’s you can also commonly find. They are available with or without the shell or with only the tail. Shell on shrimp have a bit more flavor imparted when they cook, but are much more difficult and time consuming to eat, I prefer tail on shrimp for a bit of flavor but also ease of eating. Size and shell are not the only purchase options – you can also buy shrimp deveined or in-cleaned. Always, always buy the deveined shrimp. I have tried saving a bit of money and deveining the shrimp myself and let me tell you from experience, it is always worth it to buy it already cleaned.
- olive oil and butter I sauté in olive oil but add a bit of flavor with just a few tablespoons of butter.
- shallot or onion shallot has a nice mild flavor but white, red or yellow onions work just as well.
- garlic cloves as much as you’d like but make sure to include at least 1 tablespoon of minced garlic for the best flavor.
- lemon to get the most out of your lemon, make sure to zest it first, then cut in half and juice it, then slice it in rounds to add to the sauce while simmering.
- gluten free pasta Barilla Gluten Free pasta is my family’s favorite. I can serve it up to the entire crowd, gluten free and gluten eaters, and everyone loves it. With a taste and texture similar to ‘regular’ pasta, my kids don’t even notice the difference. Plus because it’s made with non-GMO corn and rice, it’s a more nutritious substitute for traditional pasta.
Find Barilla Gluten Free pasta in the pasta aisle of your favorite Safeway – Albertson’s banner store.
And for a limited time, click here to save on your next Barilla Gluten Free pasta purchase!
Garlic Lemon Shrimp Scampi
Quick and easy shrimp scampi, sautéed with onions and garlic in butter, olive oil, and white wine, tossed with red pepper flakes, lemon, tomatoes, and parsley.
- 12 ounces Barilla Gluten Free Spaghetti 1 box
- 1 pound shrimp raw, large (21-25 count), shelled and de-veined, (if you want, keep the tail on for an attractive presentation)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 large shallot or 1/4 medium onion, chopped
- 4 cloves garlic chopped, about 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes (optional)
- 1 large lemon (about 2 tablespoons lemon juice + 1 Tbsp zest)
- 1/2 cup dry white wine
- 1 medium tomato diced
- 2 tablespoons fresh basil or parsley, finely chopped
- 1/4 cup grated parmesan cheese
- black pepper to taste
Add the pasta to a large pot of boiling salted water, stir to make sure it separates; cover. Return to boil and cook until al dente. Drain, reserving up to a cup of pasta cooking water.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, season the shrimp with salt and pepper and add to the hot pan in a single layer.
Allow shrimp to sear and sit for about 1 minute before stirring then saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve.
Reduce heat to medium then add shallots to the skillet and cook until translucent, about 2 minutes. Add garlic and red pepper flakes (if using). When garlic is fragrant, after about 1 minute, add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter a bit of the reserved cooking water then return the shrimp.
Remove from heat, mix in fresh herbs, lemon zest, and cooked pasta. Stir well, top with tomatoes and parmesan and season with salt and pepper to taste. Serve immediately.
You can use either peeled shrimp or shrimp with the shells on. Shell on shrimp may be more flavorful, but more difficult and time consuming to eat.
Looking for meals that my whole family will love can be very difficult sometimes! Finding high quality ingredients that dietary restricted and those without restrictions both love is one answer, and so is serving meal ingredients separately so that everyone can choose the pieces they like. What strategies do you use to avoid being a becoming a line cook and instead serve one meal that your entire family, regardless of dietary restrictions and pickiness, will eat? Leave me a comment below and share your tricks!
This post was created in partnership with Barilla. Thank you for supporting the brands that support me.
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