Shrimp scampi is a quick weeknight meal with most ingredients you may have in your refrigerator or pantry. We changed this traditional recipe up by adding some green peas for a pop of color! I always try to keep frozen vegetables and frozen protein in the freezer for those weeknights when you do not have time to got to the grocery store or want to do something simple and easy. You could also substitute pre-chopped garlic for fresh garlic.
Scampi does not have a thick creamy sauce to it – the lemon juice and lemon zest bring about a bright, clean flavor which is great for a summer time meal! Dining al fresco anyone?
To top this dish we used a ricotta to give the pasta a hint of creaminess. Do not fear if you are lacto free the dish can stand alone with out the ricotta!
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Enjoy!
Shrimp and Green Pea Scampi
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Category: 30 Minutes or Less, Pantry Staples, Weeknight Dinner
Ingredients
- 5 garlic cloves, minced
- 1/4 c onions, diced
- 1 tbsp. olive oil
- 2 tbsp. butter, unsalted
- 24 shrimp, cleaned and deveined
- 1 tbsp. lemon zest
- 1/4 c italian parsley, chopped
- 1 c green peas, frozen
- 1/4 c pasta water
- 4 oz linguine, dry
Instructions
Pasta
- Fill a large pot with water and turn on high heat.
- Add pasta to boiling water and boil for approximately 9 minutes.
Shrimp and Green Pea Scampi
- In a medium sauce pan, add olive oil and turn to medium heat.
- Once pan is warmed, add garlic and onion and sautee until onion is translucent.
- Add shrimp and butter to onion and garlic mixture and cook until shrimp turns pink - about 5 minutes.
- Add 1 ladle of pasta water to shrimp mixture.
- Turn down heat to medium low - add green peas and parsley.
- Drain pasta and add to shrimp skillet and combine together to serve so that pasta and shrimp flavors blend.
- To serve - top with one spoonful of ricotta if you desire or parmesan cheese. Dish is tasty with out the cheese for the dairy free folks!
