Shrimp Scampi with Pasta – Cream de la Crumb

This post may contain related links. Read our disclosure policy.

Shrimp Scampi with PastaTender asparagus, fresh tomatoes, herbs, and delicious garlic butter shrimp all combine to make amazing 30 minutes of food For those who love crab and pasta! Inspired by a popular restaurant dish, this copycat recipe will fulfill all your olive grove desires.

One of our favorite ways to eat shrimp is prawn scampi. What’s so significant about a goat’s head? ” Finger licking is good! I usually offer garlic shrimp scoops with rice – when I’m feeling old for my air travel – or with pasta noodles when I crave an olive grove. This special version is inspired by the 100% olive grove shrimp scampi recipe with long noodles, tender asparagus, diced tomatoes and lots of fresh parsley on top. It’s so easy and tasty, you’ll want to make this olive grove copycat again and again!

Here’s how you make it.

Ingredients

Ingredients of Shrimp Scampi
  • Insulated whiteGet. Fresh-looking asparagus, engrave Ends and then Cutting Divide each stalk into thirds.
  • Olive Oil EVOO is my jam. But you can Use Any high quality olive oil you like.
  • Prawn – I use large prawns, and I prefer to peel them and remove the tail. This makes cooking so much easier and less difficult for me.
  • Butter – Unsalted butter works great here, as you will. include Salt to taste when cooking later.
  • Garlic – I used a jar made of garlic. You can. Use Whatever chopped garlic you like or speak in this manner Yours.
  • Soup Chicken or vegetable broth works best in this crab scampi with langoustine.
  • More Cream Heavy cream is the key to making a thick, rich sauce on the tongue.
  • Salt and pepper – Freshly ground salt and pepper to taste, as much or as little as you like.
  • Fresh parsley Cutting Finely chopped parsley. Or use dry in a pinch. But the fresh taste is the best!
  • Rome tomatoesCutting Put the tomatoes in small squares to add some flavor and color to this best prawn scampi dish ever.
  • Lemon juice – Freshly squeezed lemon juice is the best here. It tastes very sour and fresh. But you could. Use Bottle if you want.
  • Parmesan cheese – Fallen Parisman is the key. To penetrate Your own or you can. Use Pre-grated / Store-bought.
  • Linguistic noodlesto cook These are according to the package instructions. Any well-known brand is great.

Step by step instructions

Four steps to prepare prawn scampi with asparagus
  1. First, Heat Heat oil in a large pan over medium heat, then Add Asparagus and pan sauté This for about 1-2 minutes.
  2. Next, Add Put the crab, butter, and garlic in the pan. Sauté Let it simmer for another 2-3 minutes, or until the shrimp are mostly pink.
  3. now, Stir Heavy cream and salt and pepper in broth. Keep going Stir occasionally over medium heat for another 4-5 minutes, or until sauce is reduced by about half and thickens.
  4. Stir In parsley, tomato and lemon juice.
  5. Toss Mix the shrimp with the noodles and then on top All this with a sprinkling of grated Parmesan cheese, and Serve.
Shrimp and asparagus in skeleton

Why this prescription works

Olive orchards affected by crab scampi – Everyone, everywhere agrees with me that Olive Garden has some of the best pasta recipes (and soup!) So the next step in my mind is to make a prawn scampi recipe inspired by Olive Garden shrimp scampi. Bonus: You never have to leave home to enjoy this delicious pasta dish!

Fresh lemon juice – Fresh lemon juice is key here. It tastes like a lot of lemons and works better than a bottle. However, if you only have a bottle, that’s fine – use it! It will still be delicious, but next time you can try it with fresh lemons and compare the taste and see if you agree with me that fresh lemon juice is better. (Sometimes I put another squeeze of fresh lemons on top of the prawn scampi just for the goodness of the lemons.)

Garlic – Apart from lemon juice, of course you can’t eat prawn scampi with langoustine without adding too much garlic. If you are a big fan of garlic, you can take twice as much as two tablespoons in this recipe.

Simple ingredients – Although this prawn scampi version is of restaurant quality, it really can’t be easy. The ingredients are simple and you probably already have them in your pantry and fridge. And, if not, a quick trip to any grocery store can cure it at dinner!

Expert Tips

  • No language No problem – you can use any of your favorite long noodles – I like Langoin or Phytoxin noodles here, but spaghetti or angel hair works great too.
  • Not a fan of asparagus.? No problem. Skip it or switch to another favorite vegetable like broccoli or cabbage.
  • This will make the best prawn scampi. Refrigerate For about 3 days. If left in the fridge for too long, the crabs start to look weird, so I recommend eating as much leftovers as possible (if you have any leftovers!)
  • Don’t freeze. Melted and cooked shrimp. Once melted and reheated, it will not taste good at all. This leads to eating food. This dish has to be refreshed for the best taste and texture.
A bowl of shrimp scampi with pasta

What is prawn scampi sauce made of?

In this version of Olive Garden copycat shrimp scampi, my scampi sauce is made from butter, garlic, broth, heavy cream, salt, pepper, fresh parsley and lemon juice.

However, some shrimp scampi sauces also use white wine and red pepper flakes. You can use these ingredients if you want, but I don’t think they are necessary and I think my recipe tastes like the olive grove version.

What makes Scampi?

Well, true story, I thought “scampi” is a way to make prawns, and not another real Christian name.

This suggests that Scampi is a type of small lobster-like sea creature with yellow-pink shells. Therefore, in Italy, scampi is actually offered instead of shrimp in this preparation. But in the United States, crabs have been replaced by scampi because of their availability and taste, which is similar to scampi.

Hands holding a plate of prawns and noodles on top of another plate and a piece of bread

How do you thicken a scampi sauce?

Is your prawn scampi sauce a bit on the thin side? We can fix that. All you have to do is put about a tablespoon of corn starch in a small bowl and stir. Once these ingredients are combined, you can add corn starch slurry to the sauce, and then stir until it thickens.

Is shrimp fish or meat?

Prawns are a shellfish like lobster or shrimp, and shrimp are considered seafood. But seafood is also a type of meat.

Some people who do not eat meat still eat seafood because seafood is high in protein and other nutrients found in normal meats, while low in saturated fat and calories.

How do you defrost a crab?

If you are starting with frozen shrimp, you should defrost it first. The safest way to defrost a shrimp is to refrigerate the bag for 24 hours before cooking. One rule is that for every pound of shrimp you need about 24 hours to thaw.

If you need to melt it quickly, the safest way is to put the frozen shrimp in a colander in a sink and run cold water over the shrimp until it melts. Do not use hot or cold water as it will start cooking shrimp. Do not melt prawns at room temperature.

Cover the garlic shrimp with the noodles on a fork.

More recipes like this

For more delicious prawn and pasta dishes, check out my popular posts for Cajun Shrimp Alfredo Pasta, Shrimp and Broccoli Alfredo, and Spicy Tomato Garlic Shrimp Pasta. And if you’re a fan of olive groves, check out some of my copycat recipes below.

A bowl of shrimp scampi with pasta

Prawn scampi recipe with langoustine pasta

Shrimp Scampi with Pasta.Tender asparagus, fresh tomatoes, herbs, and delicious garlic butter shrimp all combine to make amazing 30 minutes of food For those who love crab and pasta! Inspired by the popular restaurant dish, this copycat recipe will fulfill all your olive grove desires.

Preparation time: 10 Minutes

Cooking time: 20 Minutes

Full time: 30 Minutes

Servings: 4 Serving

Instructions

  • Heat oil in a large pan over medium-high heat. Add asparagus and fry for 1-2 minutes.

  • Add the crab, butter and garlic to the pan. Fry for 2-3 minutes until the shrimp are mostly pink.

  • Stir in broth, heavy cream, salt, and pepper. Stir occasionally over medium heat for 4-5 minutes until the sauce is about half full and thick.

  • Stir in parsley, tomato and lemon juice.

  • Toss with the noodles, sprinkle open parmesan cheese on top, and serve.

Notice

Noodles: You can use any of the favorite long noodles – I like Langoin or Phytoxin noodles here, but Spaghetti or Angel Hair works great too.
Vegetables: Not a fan of asparagus? No problem. Skip it or switch to another favorite vegetable like broccoli.

Nutrition

Calories: 360 kcal, Carbohydrates: 50 Yes, Protein: 12 Yes, Fat: 13 Yes, Saturated fat: 7 Yes, Polyunsaturated fats: 1 Yes, Monounsaturated fats: 4 Yes, Cholesterol: 35 Mg, Sodium: 400 Mg, Potassium: 454 Mg, Fiber: 5 Yes, Sugar: 6 Yes, Vitamin A: 1491 IU, Vitamin C: 11 Mg, Calcium: 82 Mg, Iron: 3 Mg

Leave a Reply

Your email address will not be published.