Quick Shrimp Scampi

Lenten Fridays.  A chance to dust off those seafood recipes I usually forget about.  Don’t get me wrong, I love seafood!  I just eat a whole lot more beef and chicken (and cupcakes) than fish and shellfish dishes.

This shrimp scampi is super quick to make.  I try to avoid cooking on Fridays (usually I am just ready to unwind from the work week), but this dish is so easy and SO tasty, I don’t mind whipping it together.  I use fully-cooked, frozen shrimp to make it even easier.  Just thaw the shrimp in warm water for about 5 minutes before cooking.  Recipe is adapted from damndelicious.net.


Quick Shrimp Scampi

Active Prep: 5 min
Cook time: 10-15 min
TOTAL: 15 min


  • 8 oz linguine
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • ½ tsp crushed red pepper flakes (optional)
  • 1 lb small, fully cooked shrimp, thawed
  • ¼ c chicken broth
  • ¼ c freshly-squeeze lemon juice (~1.5 lemons)
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • 2 tsp dried parsley
  • ½ c freshly grated Parmesan cheese


  1. Cook linguine according to package directions. Set aside.
  2. In a large saute pan, melt butter over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 2 minutes.
  3. Add linguine, shrimp, chicken broth, and lemon juice. Mix well and cook until heated through, about 3-4 minutes.  Reduce heat to low and add lemon zest, parsley, and salt & pepper to taste.
  4. Serve immediately and garnish with freshly grated Parmesan cheese. Makes 4 servings.