Dad’s Classic Easy Weeknight Shrimp Scampi
This shrimp scampi recipe will put an amazing dinner on the table for you and your family in under 30 minutes. And if you don’t have any wine on hand, no problem. This scampi is made without wine.
This classic and easy weeknight shrimp scampi is my Dad’s signature dish! Whenever he would have someone over for company, this was the dish that he would be making for you. We wouldn’t have it any other way. This meal is garlicky and flavor filled and the shrimp always comes out succulent and just right. I have added a few different elements for my own spin and flavor but this base recipe is perfection.
This has always been one of my favorite dishes and my Dad’s recipe is actually my favorite. This dish is extra garlicky and lemony and there’s something very elegant about having a shrimp scampi so it’s a great meal to make when having company. Yet, this dish is simple and fast enough for a busy weeknight dinner with the family. I add lemon zest to this dish which I think offers it a certain je ne sais quoi. It will be just as delicious though if you only add the freshly squeezed lemon juice.
This shrimp scampi is so very easy and quick to make that people won’t believe you didn’t spend hours slaving away over the stove for it. Whenever I make this, my family requests our favorite Parisian bread from our local grocery store. We always make my Amazing Restaurant-Style Olive Oil Bread Dip. This always makes for a very complete and satisfying dinner combination.
No wine for this recipe?
It is true. No wine, no cry 😉 …Hmm perhaps I could use a glass of wine. Reserve the wine for yourself because it is not needed for this shrimp scampi. A lot of people don’t keep wine on hand for cooking and the base of this dish will be a combination of extra virgin olive oil and butter.
Can I make this on the stovetop as well?
You could make this on the stovetop. Combine the shrimp, butter, olive oil, garlic, salt, black pepper, garlic powder, lemon juice, parmesan cheese and crushed red pepper in a large frying pan. Over medium heat, cook everything for 5-6 minutes, turning the shrimp halfway through until cooked completely.
What kind of shrimp should I buy?
I always use frozen shrimp that I thaw for this recipe. It should take about 12 hours to thaw in the refrigerator. If you are unable to find extra large shrimp for this recipe, you can certainly use large. Shrimp does shrink a pretty significant amount during the baking process so if possible, I wouldn’t go much smaller than that.
How will I know when the shrimp is done cooking?
When cooked thoroughly, the shrimp will be opaque and pink in color. Your shrimp will have a bright red tail.
Shrimp scampi is a delicious meal but this is the simplest way to prepare it so don’t be afraid to give this a try. If you’re making this dish for a romantic night at home, definitely give my Easy 20-Minute Chocolate Peanut Butter Croissants a try for dessert. There’s nothing better on Earth than dessert carbs after dinner carbs. 😉
Directions
Preheat oven to 400°. Bring a pot of water to a boil and prepare the fettuccine according to package directions. Tip: Heat the pot of water for the pasta while you are preparing the sheet pan with the shrimp. When the sheet pan goes in the oven, you can add the pasta to the water so that everything finishes up around the same time.
Peel the shell off of the shrimp (optional). Place the shrimp on a pan sprayed sheet pan. Slice one stick of butter and add the slices over the shrimp. Add ¼ cup of olive oil, chopped garlic, ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, lemon juice and lemon zest, 2 tablespoons of grated parmesan cheese and crushed red pepper flakes. Spread these ingredients out over the shrimp and butter. Bake for 15 minutes.
Once the pasta is finished, drain and return to the pot. Add the baked shrimp and all of the other seasonings from the baking sheet into the pot. Add 1 teaspoon salt, ½ teaspoon black pepper, fresh parsley and the remaining ½ cup of grated parmesan cheese. Mix all together until well combined. Serve immediately.
This pasta is perfect for your next dinner party or just for a quick weeknight meal. What are you serving on the side of your shrimp scampi? Let me know in the comments below!
Dad’s Classic Easy Weeknight Shrimp Scampi
Ingredients
- 1 Pound fettuccine
- 1 Pound frozen extra large shrimp (26/30 count bag)
- 1 Stick butter
- ¼ Cup + 2 Tablespoons olive oil
- 6 Cloves garlic
- 1½ Teaspoon salt divided
- 1 Teaspoon freshly cracked black pepper divided
- 1 Teaspoon garlic powder
- 2 Tablespoons lemon juice (and the zest of the lemon)
- 2 Tablespoons + ½ Cup grated parmesan cheese
- ½ Teaspoon crushed red pepper flakes
- 2 Tablespoons fresh parsley
Instructions
- Preheat oven to 400°. Bring a pot of water to a boil and prepare the fettuccine according to package directions. Tip: Heat the pot of water for the pasta while you are preparing the sheet pan with the shrimp. When the sheet pan goes in the oven, you can add the pasta to the water so that everything finishes up around the same time.
- Peel the shell off of the shrimp (optional). Place the shrimp on a pan sprayed sheet pan. Slice one stick of butter and add the slices over the shrimp. Add ¼ cup of olive oil, chopped garlic, ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, lemon juice and lemon zest, 2 tablespoons of grated parmesan cheese and crushed red pepper flakes. Spread these ingredients out over the shrimp and butter. Bake for 15 minutes.
- Once the pasta is finished, drain and return to the pot. Add the baked shrimp and all of the other seasonings from the baking sheet into the pot. Add 1 teaspoon salt, ½ teaspoon black pepper, fresh parsley and the remaining ½ cup of grated parmesan cheese. Mix all together until well combined. Serve immediately and enjoy.
