Shrimp scampi on a weeknight? Absolutely. The secret is to start with frozen shrimp. I learned long ago that the “fresh shrimp” that’s sitting on ice in the seafood department has typically been previously frozen. So you’re better off heading to the freezer for shrimp – and you can often find it shelled and deveined too. This takes lots of time off prep, and gets this delicious dinner on the table in under 30 minutes!
Just seven ingredients total, and a guest-worthy dinner can be served on even the busiest weeknight.
Shrimp Scampi with Linguine:
- 1 pound linguine or spaghetti
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 pounds shrimp, shelled and deveined
- 1/4 cup minced parsley
- 1 tablespoon thyme leaves
- Salt and pepper
- Juice from one lemon
- Parsley leaves and thyme sprigs for garnish
Cook the linguine in a large pot of well-salted water till al dente.
While the linguine is cooking heat the oil and garlic in a large skillet over low heat, stirring till garlic is golden (about 10 minutes). Raise the heat to medium-high and add the shrimp in one layer, cooking till the undersides are pink. Turn the shrimp and add the parsley and thyme; season with salt and pepper. Cook till opaque and remove pan from heat. Sprinkle with the lemon juice.
Drain the pasta and transfer to a serving bowl. Top with shrimp and pan juices and garnish with parsley leaves and thyme sprigs. Serve immediately.
