Shrimp Scampi For One
This easy shrimp scampi recipe features shrimp simmering in a luscious garlic butter sauce and is served over pasta. This simple single serving meal looks elegant but takes just minutes to make!
Servings: 1 person
2 quart saucepan
- 2 ounces uncooked linguine
- 6 large shrimp peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 2 1/2 tablespoons olive oil divided
- 2 tablespoons salted butter divided
- 1 clove garlic
- pinch red pepper flakes optional
- 1/2 tablespoon lemon juice
- 1 tablespoon shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
Fill a medium saucepan with water and bring to a boil over medium-high heat. Add the linguine to the boiling water and reduce the heat slightly to maintain a simmer. Cook until pasta is tender, 5-7 minutes. Drain in a colander and transfer pasta to a bowl. Toss with 1/2 tablespoon of olive oil so the pasta noodles don't stick together. Set aside.
In a separate small bowl, season the shrimp with salt and pepper. Mix together so that the shrimp are evenly coated. Set aside.
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium sized skillet. When the butter melts, add the garlic and red pepper flakes, if using and cook, stirring occasionally for 30 seconds.
Add the shrimp to the pan and cook for 1 -2 minutes. With a fork, flip the shrimp over and cook the other side for an additional 1 - 2 minutes, or until shrimp is pink and opaque.
Remove shrimp from the pan to prevent overcooking and place in a clean bowl; cover the bowl.
Add lemon juice, olive oil, and butter to the pan. When the butter melts, add the shrimp back to the pan and spoon some of the sauce over the shrimp. Remove from heat and pour over cooked pasta. Top with Parmesan cheese and enjoy hot.
Serving: 1serving | Calories: 781kcal | Carbohydrates: 40g | Protein: 9g | Fat: 59g | Saturated Fat: 20g | Cholesterol: 154mg | Sodium: 1143mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg