Garlicky shrimp scampi served on a bed of buttery herb pasta is very easy to make.

Easy And Fancy

It’s amazing how the combination of such simple ingredients can make something so tasty.

This is one of the easiest meals you can make too. It’s ready in well under 30 minutes and it requires no special fussing. Because there’s no fuss involved in making this shrimp scampi, it’s a perfect meal to serve for small dinner parties.

The sauce is simple. It’s merely an olive oil and butter concoction. The shrimp is also cooked in the sauce.

Shrimp Isn’t Expensive

Let’s just say shrimp isn’t as expensive as you think!

My store recently had extra-large shrimp on sale for $5.99 per pound and shrimp has been at that price several times this summer. This was such a good buy, I stocked up and bought 3 pounds.

When shrimp is at such a low price, it’s actually pretty economical. I usually buy shrimp to make my Chinese Shrimp in Lobster Sauce, but I also thought outside the box since I had stocked my freezer. I love shrimp on the BBQ so I made some Garlic Shrimp with Lemon Lime Honey Glaze.

But even if it’s not on sale, it’s nice to splurge every now and then!

My Pasta Secret

I used to HATE making pasta.

First of all, it seems to take forever for that large pot of water to boil, then you have to drain it too. During the summer months, boiling big pots of water makes the kitchen steamy and just adds more awful humidity to the house.

My best-kept secret is my rice cooker. Yes, you heard right. A rice cooker.

Once you get the hang of how much water to use, it’s very easy. In fact, I wrote an article on how to do it.  Making Pasta In A Rice Cooker has become one of my most popular postings because it’s short, sweet and to the point. If you don’t have one, I urge you to treat yourself. You can make so many things in it and I find it one of my most useful and used appliances.

The Recipe

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Garlicky Shrimp Scampi with Herb Pasta

Garlicky shrimp scampi served on a bed of buttery herb pasta is very easy to make.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: pasta, Seafood, skillet dinners

Cuisine: Italian

Keyword: garlic, herb pasta, shrimp scampi

Servings: 4 -6

Calories: 821kcal

Author: Judith Hannemann

Ingredients

• 16 oz linguine
• 1 lb raw shrimp cleaned and deveined
• 3 large cloves garlic finely minced (see NOTES)
• 4 tbsp unsalted butter
• 4 tbsp olive oil
• 1 tsp salt
• 1/4 tsp white pepper black may be subbed
• 1/4 tsp oregano
• 1/8 tsp red pepper flakes optional
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley reserve a little bit for garmish if you like
• 1/2 cup shredded parmesan cheese

Instructions

• Cook linguine per package directions; drain and place in a large pot; set aside.
• In a large skillet, heat olive oil, butter, garlic. salt, pepper, oregano and pepper flakes over medium-low heat. Cook until the garlic becomes aromatic, about 5 minutes, but don't allow the garlic to burn.
• Add ONE HALF[ of the sauce to the linguine and toss to coat.
• Return skillet with the remaining sauce to the stove and heat over medium heat.
• Place the shrimp and cook until it turns pink, about 5-8 minutes. Add the lemon juice and toss to coat.
• Add the chopped parsley and stir to combine.
• Serve immediately over the pasta and top each serving with 2 tbs of the shredded parmesan cheese.

Notes

Use less garlic if you prefer a less-intense flavor.

Nutrition

Serving: 1serving | Calories: 821kcal | Carbohydrates: 87g | Protein: 43g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 327mg | Sodium: 1666mg | Potassium: 389mg | Fiber: 4g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 13mg | Calcium: 340mg | Iron: 4mg

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You’ll need plenty of napkins for these sticky garlic wings–the gooey sauce is a garlic lover’s dream!

Prepare to get messy when you eat these wings–and it’s SO worth it!

The sauce these wings are coated with is to die for! It’s sweet and tangy with an Asian flair and has a bold taste of garlic.

I happen to love garlic, but for those who would like a milder flavor of it, by all means cut the garlic way down. I used 3 large cloves, but if you don’t love it the way I do, then 1 small or medium clove will do you. The sauce has plenty of flavor even without the high amount of garlic I used.

In most coated wing recipes, it doesn’t make a difference how you prepare the wings because it’s the sauce/glaze that give them their flavor.  I prefer to deep fry my wings because it’s the best method if you want crispy wings where the meat remains juicy.

You can also bake the wings or use a crock pot to prepare them.  If baking, lay the wing pieces on a well-greased or non-stick baking sheet and bake at 400 degrees F for about 45 minutes.

When I deep fry, I dust the wing pieces with plain flour–nothing else–because I don’t want any seasoning competing with the sauce or glaze. Even if you bake your wings, it’s a good idea to dust them with plain flour too. It’ll give the surface a bit of texture and give the sauce something to cling to.

For slow cooker, just dump the wings in, cook until they’re done (3-5 hours on high–and if I’m doing them in the crock pot, I don’t add any liquid), but you will have to remove the wings and drain all the accumulated liquid out of the crock so the sauce does not get diluted and watery. So place the wings back in the drained crock, set it to warm and pour the sauce over the wings.

The blend of flavors here is absolutely superb and this sauce would also make a fine glaze for pork chops or BBQ steak.

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Sticky Garlic Wings

You’ll need plenty of napkins for these sticky garlic wings–the gooey sauce is a garlic lover’s dream!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Appetizers, Chicken

Cuisine: American

Keyword: chicken wings, garlic wings

Servings: 4 -6

Calories: 537kcal

Author: Judith Hannemann

Ingredients

• 3 lbs cooked wings see NOTES

SAUCE

• 3 large cloves garlic minced
• 1/2 cup packed brown sugar
• 1//4 cup soy sauce
• 1 tbs honey
• 1 tbs ketchup
• 1/4 tsp ground ginger
• 1 tsp grated orange zest
• scant 1/8 tsp dark sesame oil

Instructions

• Place all sauce ingredients in a small saucepan.
• Cook over medium heat until sugar is dissolved and sauce is the consistency of a very thick syrup.
• Pour over wings and toss to coat.
• Prep & cook time does NOT include time to cook wings!

Notes

Deep fried wings--dust with plain flour and deep fry for 8 minutes. Keep cooked wings warm on a cooling rack in a 200 F oven.

Baked wings--dust with plain flour and bake for about 40-45 min at 400 F

Slow cooker--cook for about 3-5 hours on high. Add no additional liquid. Drain all accumulated liquid, place wings back in cooker set on "warm" and pour sauce over wings. Toss to coat. CAUTION: Slow cooker method is the *least* desirable method for this sauce

Nutrition

Serving: 1serving | Calories: 537kcal | Carbohydrates: 33g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 181mg | Potassium: 346mg | Sugar: 32g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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