10 minute Shrimp Scampi

Throughout the ages, it has been the Holy Grail of achievements.  People have searched tirelessly for it, as a man on a magnificent quest.  It is dreamed about and spoken of in hushed whispers.
No . . . it’s not the Crusades.  It’s the unending search for yet another quick and easy, child-pleasing dinner recipe.
My quest for “Quick and Easies” is never-ending.  I am constantly scouring recipes and tweaking the ones I have, trying to make them quicker and more kid-friendly.  Of course, sometimes it’s nice to take time to make a bigger and more complicated meal, but for the most part, when my family is hungry, and my toddler is  hanging on my leg, crying, because he doesn’t understand why it ISN’T SUPPER TIME YET!!!!!! I need something quick.
This is another great “Q and E” recipe . . .  it goes from a glorious thought in your head to hot, fresh, steaming reality on your table, in 10 minutes, flat.  It can easily be swapped out for dietary restrictions (GF noodles for celiac, no-sodium bouillon for high blood pressure).  It’s made with ingredients that you can freeze to be ready, anytime. Kids love it.  It’s elegant enough for company.
HOLY COW!!  Can this dish please run for president????  Everyone loves it.  You’d shake its hand . . . well, if it had hands.  And you didn’t mind shaking hands with a tiny, buttery shrimp.  Never mind. This analogy is getting weirder and weirder.
10 minute shrimp scampi. What are we waiting for?  Let’s do this!
I’m not even going to waste time with a recipe, because there really isn’t one.  You’re going to be throwing things into a pot like Merlin concocting a magic potion, and POOF– it will be ready just that quickly.  Besides– we don’t have time for recipes.  You need a quick and easy supper, which is why you came to this recipe.  So I’ll get down to the nitty gritty and just show you!
First, get your noodles cooking.  They take about 10 minutes to cook, and by the time they’re ready, your shrimp will be ready to receive their campaign donations.  I used fettuccine.  Start that ‘a-boilin.
Now, get a skillet going at medium heat.  I prefer cast iron, but go your own way on that one.
Most scampi recipes call for 1/2 cup of butter (1 whole stick), but I’d like to live to see my children grow up, so I cut that way back.  I use 2-3 tbsp. of butter and 1 tbsp. of olive oil.  Feel free to change that up to your taste, or if you’re one of those horrible people who can eat whatever you want and stay stick thin. I hate you, just so you know.
Not really.  I don’t hate you. But I am jealous of you.
Moving on!!!
Throw in about 1/2 chopped onion and 1 tsp. minced garlic.  Fresh garlic, as opposed to powdered, is totally the way to go.  Yes– I buy it in the glass jars already minced.  This is a time saving recipe, remember?  Throw those guys into the skillet and let them start to sizzle for you.
Throw in about 1.5 tsp. of chicken bouillon.  I can never spell that word without looking it up.  Add the juice from half a lemon (roughly 1.5 tsp. if you’re using bought juice).  Bought juice is fine, but if you have half a lemon lying around, use it.  Fresh juice is better, and you feel so gourmet with little squeezed lemon peels lying around.  Look at you mincing garlic and squeezing lemons like you have your own cooking show. I’m just so proud.
Throw in about 3/4 cup of shrimp.  Or use more if you want.  Just eyeball it until it looks “shrimpy” enough for you.  I used fully cooked, de-veined, peeled, frozen shrimp.  Whew.  Basically, all the work is done on these babies, and you just throw ’em in.  The perfect time saver.  If you’re a shrimp snob and want to personally peel and devein and whatever else you do to shrimp (and become Pope on your lunch hour), knock yourself out.  I’m in a hurry, and this is what I had around.
Let your little shrimpies (I know this isn’t a word, but it should be) cook until full cooked.  This is the beauty of FULLY COOKED frozen shrimp.  They just need to be heated, basically.  Then add about 2 tbsp. parmesan cheese.  Stir it all together (and shake it all about . . .).
By this time, the noodles should be about done.  Make sure they’re cooked to your liking, and taste your sauce.  It should seem a little “WHOA!”  The bland noodles will take a lot of that spice.
Drain the noodles and mix them into the skillet with the buttery shrimp.  Stir.
Garnish with parsley.  You’re sautéing. You’re mincing.  You’re garnishing.  You’re serving dinner in 10 minutes flat.
And you’re doing it . . . like a boss.
Good job.  😉  You did it.  And I’m just so proud of you.


Think brunch is too hard? My new book makes it easy!  |  Sunny Days and Sweet Tea Southern Brunch Book

Disclosure: This post may contain affiliate links, which just means that we get a few pennies if you purchase through our link. I never recommend products that I don't personally use and love. Thanks!

Leave a Comment

Your email address will not be published. Required fields are marked *