This shrimp scampi dish is delicious, super easy to make, ready in 30 minutes or less and makes ya feel like you’re eating at a fancy restaurant.
By upgrading the ingredients, this shrimp dish is quite healthy! I paired it with this fall apple salad and it was sooo good!
A few notes on the ingredients:
- Use your favorite brown rice or lentil pasta to make it gluten free. I like and use this one.
- I like to use a mixture of KerryGold butter and ghee.
- Check the label on your shrimp. There should be only ONE ingredient: SHRIMP.
- Use dried parsley if you do not have fresh on hand. About 2 tablespoons.
- You can omit the tomato. However, I think it adds a delightful twist on the dish.
Ingredients
- 3-5 tablespoons Kerrygold butter or ghee (or a mixture of both)
- 4 cloves garlic, minced
- 1 lb shrimp
- 1/2 cup tomato, diced (can use 1 can sun dried tomatoes)
- 1 1/2 teaspoon pink salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup fresh parsley, chopped (can use dry if needed)
- 1/4 cup lemon juice
- 1/8 teaspoon red pepper flakes
- 3/4 lb linguine/pasta noodles
Instructions
- Cook pasta according to directions on bag.
- Meanwhile, in a large pan, melt the butter and/or ghee.
- Add garlic & saute for 1 minute.
- Add shrimp, tomatoes,1 1/2 teaspoon salt, pepper and saute until shrimp turns pink. Stir often.
- Remove from heat. Add parsley, lemon juice and red pepper. Toss to combine.
- When noodles are done, add to shrimp & sauce mixture & stir together.
