Do you want a fast and tasty dinner? This Martha Stewart Lemony Shrimp Scampi Recipe is the answer. It is a classic meal that feels very fancy. You can learn how to make Martha Stewart Lemony Shrimp Scampi easily at home.
The flavors are bright and very fresh. Your whole family will love this Martha Stewart Lemony Shrimp Scampi Recipe. It is perfect for busy weeknights or special dates.
What Makes This Recipe Special
This dish is famous for its amazing flavor. The butter and garlic create a rich sauce. Lemon juice adds a sharp, bright kick. It balances the richness perfectly.
The texture of the shrimp is very snappy. It stays tender and juicy inside. This meal is also incredibly fast to make. You can finish it in under twenty minutes. It is a great time-saving dinner idea for anyone.
The simplicity of the steps is a huge plus. You do not need expert skills here. Anyone can get professional results with this method. It looks like a high-end restaurant dish.
Equipment List
- Large Skillet: Use this to sauté the shrimp and garlic. It needs plenty of room for everything to cook evenly.
- Large Pot: You need this to boil the pasta water. Make sure it holds enough water for the noodles.
- Colander: Use this to drain the pasta after boiling. It keeps the noodles from getting soggy.
- Tongs: These help you flip the shrimp easily. They are also great for tossing the pasta in sauce.
- Microplane: Use this tool to zest the fresh lemons. It captures the oils without the bitter white part.
- Garlic Press: This makes mincing the garlic very fast. It ensures the garlic flavor spreads through the whole sauce.
Ingredients You Need for Martha Stewart Lemony Shrimp Scampi
- Large Shrimp: These are the main protein for the dish. Buy them peeled and deveined to save time.
- Linguine: This long pasta holds the buttery sauce well. You can also use spaghetti or angel hair.
- Unsalted Butter: This creates the base of the silky sauce. It adds a deep and creamy flavor.
- Extra-Virgin Olive Oil: Mix this with butter to prevent burning. It adds a nice fruity note to the dish.
- Fresh Garlic: This provides a punchy and savory aroma. Always use fresh cloves for the best results.
- Dry White Wine: This adds acidity and thins the sauce. It brings a sophisticated depth to the flavor.
- Fresh Lemons: Use both the juice and the zest. This provides the signature “lemony” taste.
- Red Pepper Flakes: These add a tiny bit of heat. It does not make the dish too spicy.
- Fresh Parsley: This herb adds a pop of green color. It makes the final plate look very beautiful.
How to Assemble Martha Stewart Lemony Shrimp Scampi
Step 1:
Fill your large pot with water and salt. Bring the water to a steady rolling boil. Add your pasta and cook until it is firm.
Step 2:
Drain the pasta but keep some pasta water. Set the noodles aside for just a moment. Do not let them get too cold.
Step 3:
Heat the butter and oil in your skillet. Use a medium heat setting for this part. Add the garlic and red pepper flakes now.
Step 4:
Sauté the garlic until it smells very fragrant. Do not let the garlic turn brown or burnt. Add the shrimp to the hot skillet carefully.
Step 5:
Cook the shrimp until they turn pink and opaque. This usually takes about two to three minutes. Pour in the white wine and lemon juice.
Step 6:
Let the liquid simmer and reduce for one minute. Add the cooked pasta into the skillet. Toss everything together with your kitchen tongs.
Step 7:
Add the lemon zest and chopped fresh parsley. If the sauce is dry, add pasta water. Serve the dish immediately while it is very hot.
Recipe Success Tips
- Use fresh lemon juice for the best bright flavor.
- Do not overcook the shrimp or they become rubbery.
- Salt your pasta water like the salty sea.
- Cold butter at the end makes the sauce glossy.
- Pat the shrimp dry before adding to the pan.
- Use a wine you would actually enjoy drinking.
How To Store Leftover
You can keep leftovers in an airtight container. Place the container in the fridge for two days. Seafood does not stay fresh for a long time.
To reheat, use a pan on low heat. Add a splash of water or butter first. This stops the pasta from drying out. Do not use the microwave for too long.
Sides & Pairings Suggestions
This dish is heavy on butter and garlic. It pairs well with a light green salad. A crusty loaf of bread is also essential. Use it to soak up the extra sauce.
You can also serve it with roasted asparagus. A chilled glass of Pinot Grigio is perfect. This balance makes for a very satisfying meal.
Nutritions
| Nutrient | Value |
| Calories | 480 kcal |
| Protein | 28 g |
| Total Fat | 18 g |
| Carbohydrates | 45 g |
| Sodium | 650 mg |
FAQs about Martha Stewart Lemony Shrimp Scampi
Can I make this dish without using wine?
Yes, you can use chicken broth instead of wine. Add a little extra lemon juice for the needed acidity. It still tastes very delicious.
What is the best pasta for shrimp scampi?
Linguine is the most traditional choice for scampi. However, angel hair works if you want a lighter meal. Spaghetti is also a fine option.
Should I leave the tails on the shrimp?
Tails on look better for a fancy dinner party. However, removing them makes the meal much easier to eat. The choice is yours.
Is frozen shrimp okay to use for this?
Yes, frozen shrimp works perfectly well for scampi. Just make sure to thaw them completely first. Pat them very dry before cooking.
Final Thoughts
This Martha Stewart Lemony Shrimp Scampi Recipe is a true classic. It proves that simple Ingredients for Martha Stewart Lemony Shrimp Scampi make magic. You can find more great seafood recipes online to try next.
Cooking at home should be fun and very easy. This recipe makes you feel like a pro chef. Enjoy your fresh and citrusy dinner tonight!
More Amazing Recipes
- Martha Stewart Bearnaise Sauce Recipe
- Martha Stewart Spinach Artichoke Dip Recipe
- Martha Stewart Spatchcock Chicken Recipe
- Martha Stewart Yellow Cake Recipe
Martha Stewart Lemony Shrimp Scampi Recipe
Equipment
- Large skillet
- Large pot
- Colander
- Tongs
- Microplane
- Garlic press
Ingredients
- 1 lb LARGE SHRIMP
- 12 oz LINGUINE PASTA
- 4 tbsp UNSALTED BUTTER
- 2 tbsp OLIVE OIL
- 4 cloves GARLIC
- 1/2 cup WHITE WINE
- 1 tsp RED PEPPER FLAKES
- 1 whole LEMON
- 1/4 cup FRESH PARSLEY
- 1 tsp KOSHER SALT
Instructions
- Fill your large pot with water and salt. Bring the water to a steady rolling boil. Add your pasta and cook until it is firm.
- Drain the pasta but keep some pasta water. Set the noodles aside for just a moment. Do not let them get too cold.
- Heat the butter and oil in your skillet. Use a medium heat setting for this part. Add the garlic and red pepper flakes now.
- Sauté the garlic until it smells very fragrant. Do not let the garlic turn brown or burnt. Add the shrimp to the hot skillet carefully.
- Cook the shrimp until they turn pink and opaque. This usually takes about two to three minutes. Pour in the white wine and lemon juice.
- Let the liquid simmer and reduce for one minute. Add the cooked pasta into the skillet. Toss everything together with your kitchen tongs.
- Add the lemon zest and chopped fresh parsley. If the sauce is dry, add pasta water. Serve the dish immediately while it is very hot.
Notes
- Use fresh lemon juice for the best bright flavor.
- Do not overcook the shrimp or they become rubbery.
- Salt your pasta water like the salty sea.
- Cold butter at the end makes the sauce glossy.
- Pat the shrimp dry before adding to the pan.
- Use a wine you would actually enjoy drinking.
