blue ribbon garlic shrimp scampi and pasta
This amazing shrimp scampi with pasta recipe has won me 3 Blue Ribbons in 3 different contests. It took me 6 months to perfect this recipe. Everyone loves the depth of flavor and says, "This is the best shrimp scampi and pasta I have ever had. I can't stop eating it." I consistently have to make a double batch because everyone always gets a second big helping. Garlic bread is a must-have with this recipe; don't leave it out. Enjoy! If you like it spicy, double the red pepper flakes and Old Bay seasoning.
Blue Ribbon Recipe
This shrimp scampi gets a big punch of flavor from garlic and pepper flakes. The buttery sauce soaks into the shrimp and spaghetti for a wonderful bite. Shrimp scampi is usually made with butter, garlic, and white wine. This version is made without wine and uses chicken stock instead, making it a delicious option if you're avoiding alcohol. Gather the ingredients before cooking, as Jim suggests, and this decadent seafood dish will come together in no time.
Ingredients
- 1 pound spaghetti
- 3 tablespoons olive oil
- 2 teaspoons crushed red pepper flakes
- 1 stick butter
- 20 cloves garlic, minced (3 Tbsp total)
- 1/2 medium onion, minced
- 1 cup chicken stock, divided
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 tablespoon coarse salt
- 1/4 tablespoon fresh ground black pepper
- 1 pound raw shrimp, cleaned and deveined
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup Romano cheese
- 1/4 cup chopped fresh parsley, divided
- olive oil, for drizzling
- additional Romano cheese, for garnish
How To Make blue ribbon garlic shrimp scampi and pasta
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Step 1This recipe cooks up quickly. It is best to have all ingredients measured out before you begin cooking. Begin heating the salted water and cook your pasta to al dente while cooking the sauce and shrimp. Drain and return the pasta to the pan you cooked it in. Put the lid on it until you are ready to pour the sauce and shrimp over it. -
Step 2In a large skillet on medium-high heat, add olive oil, crushed red pepper, and butter. Once the butter is melted, add garlic and onion. Cook until the onion is translucent.
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Step 3Add 1/2 cup chicken stock, Old Bay seasoning, granulated garlic, granulated onion, salt, and pepper. Bring the sauce to a simmer.
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Step 4Once simmering, add shrimp and lemon juice. Cook until the shrimp begins to turn pink. Stirring occasionally. If the sauce has thickened too much, add the reserved 1/2 cup of chicken stock a little at a time until you have reached your desired consistency. Sauce should be runny because the pasta will soak most of it up. You want the pasta to be moist, not dry.
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Step 5Turn off the heat and add Romano cheese. Stir to combine.
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Step 6Immediately pour the mixture over the pasta and add parsley, reserving 2 Tbsp for garnish.
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Step 7Drizzle with olive oil (approx. 1/4 cup or less). Toss well to combine, using tongs or two wooden spoons. Place the lid on the pasta and let it sit for 5-10 minutes.
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Step 8Pour the mixture into a serving dish, so everything on the bottom of the pan is now on top in the serving dish. Mix again if needed. Sprinkle the reserved 2 Tbsp of parsley and Romano cheese over the top for garnish. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
