Make Shrimp Scampi without wine in just 10 minutes for a flavor packed appetizer or meal. Your kitchen will smell so amazing with all those garlic, lemon, chili and parsley flavors mixed together.
Dissolve the chicken stock cube in the boiling water and set aside for now.
½ cup boiling water, ¼ chicken stock cube
Heat butter and olive oil in a skillet over medium heat.
2 tablespoon butter, 2 tablespoon olive oil
When the butter is melted, add minced garlic. Sauté 1 minute without the garlic browning, lower the heat if necessary.
2 garlic cloves
Add the chicken stock, salt, paprika powder, chili flakes and black pepper. Simmer 2 minutes until thickened.
¼ teaspoon paprika powder, ¼ teaspoon red chili pepper flakes, ¼ teaspoon ground black pepper, ½ teaspoon fine table salt
Add the shrimp and cook for about 2 minutes, until the tail has turned pink pink, then flip them and cook until the other side is pink as well, this will take about 1 minute.
½ lb jumbo shrimp
Turn off the heat and mix in lemon juice and parsley. Mix well!
1 tablespoon fresh squeezed lemon juice, ¼ cup chopped parsley
To serve as an appetizer
Serve in the pan together with a slice of bread for mopping up that delicious sauce from the bottom of the pan.
2 slices bread
To serve as a main course
Drain pasta and reserve some of the pasta cooking water. Add to the shrimp scampi, mix well, and simmer 1 minute, then serve.
2 servings cooked spaghetti, linguine or angel hair pasta, ¼ cup pasta cooking water
Video
Notes
Leftovers: This dish is best eaten straight away but leftovers are fine to store as well.Storing: Store leftovers in the fridge in an airtight container for up to 2 days.Freezing: Freeze shrimp with the sauce for up to 1 month. Thaw gently in the fridge overnight before reheating!Reheating: Reheat leftovers in a pan on the stove over medium heat, with an extra splash of chicken stock.Nutritional information is for Shrimp Scampi only, without bread or pasta. It assumes half the sauce is consumed.