Description
Shrimp Scampi Bowls with Garlic Bread: Succulent shrimp, buttery garlic sauce, and crusty bread make this quick and comforting dish a crowd-pleasing favorite.
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined
- 8 ounces (225g) linguine or angel hair pasta
- 4 tablespoons (56g) unsalted butter, divided
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, minced (about 2 tablespoons)
- ¼ teaspoon red pepper flakes (optional)
- ½ cup (120ml) dry white wine (such as Pinot Grigio)
- 2 tablespoons fresh lemon juice
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 baguette or Italian bread loaf
- 4 tablespoons (56g) butter, softened
- 3 cloves garlic, finely minced
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Step 1: Prepare the Pasta Begin by bringing a large pot of generously salted water to a rolling boil. Add your pasta and cook until just shy of al dente, about 2 minutes less than the package instructions suggest. Reserve 1 cup of the starchy pasta water before draining. This reserved water is your secret weapon for creating a silky, cohesive sauce that clings perfectly to the pasta. While the pasta cooks, you can move on to preparing your shrimp.
- Step 2: Prepare the Shrimp Pat your shrimp dry with paper towels – this ensures proper searing rather than steaming. Season them generously with salt and freshly ground black pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Once hot and bubbling, add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until they’re pink and opaque. Transfer to a plate and set aside.
- Step 3: Create the Scampi Sauce In the same skillet, reduce heat to medium and add the remaining butter and olive oil. Add the minced garlic and red pepper flakes (if using), cooking until fragrant but not browned, about 1 minute. Pour in the white wine, scraping the bottom of the pan to release any flavorful browned bits. Let the wine reduce by half, about 3-4 minutes, then add the lemon juice and bring to a simmer.
- Step 4: Combine Pasta and Sauce Add the partially cooked pasta directly to the simmering sauce along with ¼ cup of the reserved pasta water. Toss continuously using tongs, allowing the pasta to finish cooking in the sauce. If it seems too dry, gradually add more pasta water until you achieve a glossy, silky sauce that coats the pasta. Return the shrimp to the pan, add most of the chopped parsley, and toss gently to combine everything and warm the shrimp through.
- Step 5: Prepare the Garlic Bread While the pasta finishes cooking, preheat your broiler. Slice your baguette lengthwise and place on a baking sheet. Mix the softened butter with minced garlic, parsley, and Parmesan cheese. Spread this mixture evenly over both halves of the bread. Broil for 2-3 minutes until golden and crispy, watching carefully to prevent burning.
- Step 6: Serve Divide the **Shrimp Scampi** among bowls, garnish with the remaining parsley and freshly ground black pepper. Slice the garlic bread and serve alongside each bowl, positioning it partly in the bowl to soak up some sauce while keeping it crisp. Enjoy your homemade **Shrimp Scampi Bowls with Garlic Bread** immediately while hot!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 535 calories per serving
- Sugar: 2 grams
- Sodium: 421 mg
- Fat: 26 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0.5 grams
- Carbohydrates: 49 grams
- Fiber: 2 grams
- Protein: 23 grams
- Cholesterol: 235 mg