Teresa's Recipes
Lemon and Oregano Shrimp Scampi with Fresh Pasta
Experience a burst of Mediterranean flavors with this elevated version of shrimp scampi. Succulent shrimp are bathed in a zesty lemon and aromatic oregano sauce, served over a bed of perfectly al dente pasta. This dish, originally from Italy, has found its way into hearts worldwide with its simple yet impactful flavors. Enjoy this classic, brightened with a twist of fresh ingredients.
Ingredients
- 500g, cooked to al dente Pasta
- 2 tablespoons, finely chopped Fresh parsley
- to taste Salt and pepper
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons, finely chopped Fresh oregano
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves, minced Garlic
- 500g, peeled and deveined Shrimp
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 560
- Fat: 18g
- Carbs: 65g
- Protein: 35g
- Sodium: 810mg
- Sugar: 3g
Instructions
- In a large skillet, heat the olive oil and butter over medium heat until the butter is fully melted.
- Add the minced garlic to the skillet and sauté for 1-2 minutes, or until it turns golden and releases its aroma.
- Add the shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and are cooked through.
- Add the chopped oregano, lemon juice, and lemon zest to the skillet. Stir well to coat the shrimp. Season with salt and pepper to your liking.
- Turn off the heat and let the shrimp absorb the flavors for a few minutes.
- Plate the cooked pasta and top it with the shrimp scampi. Pour any remaining sauce from the skillet over the pasta.
- Garnish with the chopped parsley and a sprinkle of additional lemon zest. Serve immediately while hot.
Tips
- For an extra flavor boost, add a splash of white wine to the pan before adding the shrimp.
- Always use fresh shrimp for the best flavor and texture.
- Substitute fresh oregano with dried if fresh is not available, but remember the flavor is more concentrated so reduce the amount by half.