Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 8 ounces linguine or spaghetti pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 cup dry white grape juice with vinegar or low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta, then set aside.
- Step 2: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Step 3: Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes per side until the shrimp is pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
- Step 4: Pour the apple juice (or broth) and lemon juice into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Stir in 1/2 cup of the reserved pasta water to create the sauce, simmering for 1 minute.
- Step 5: Return the drained pasta and the cooked shrimp to the skillet. Toss everything together to coat the pasta evenly with the scampi sauce, adding more reserved pasta water if needed to reach your desired consistency.
- Step 6: Stir in the chopped fresh parsley, adjust seasonings if necessary, and serve immediately.
Notes
- If you anticipate leftovers, store the sauced pasta and the cooked shrimp separately in the fridge for the best texture within two days.
- To revive leftovers, reheat gently in a skillet over medium-low heat, adding a teaspoon of water or broth to loosen the sauce and keep the shrimp from becoming rubbery.
- For a complete meal, pair this light scampi with crusty Italian bread for soaking up the extra sauce, and a simple side of lightly steamed asparagus tossed with a sprinkle of sea salt.
- The secret to a perfect sauce is the reserved pasta water; make sure it’s starchy (not just clear water) as the starches are what thicken and emulsify the butter and lemon juice base beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (450g cooked weight)
- Calories: 565
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 6g
- Trans Fat: 0.1g
- Protein: 3g