Velvety Lemon Dill Shrimp Scampi
A delightful twist on a classic dish, this Velvety Lemon Dill Shrimp Scampi combines the richness of cream with the freshness of lemon and dill to create a seafood pasta that is both comforting and refreshing. Perfect for weeknight dinners or special occasions.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
1 lb large shrimp, peeled and deveined
8 oz linguine
3 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth
1/4 cup freshly squeezed lemon juice
2 tbsp dill, chopped
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Lemon zest for garnish
Instructions
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes on each side until shrimp is pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the remaining tablespoon of butter, chicken broth, lemon juice, and heavy cream. Stir and let the mixture simmer for 2-3 minutes.
5. Return the cooked shrimp to the skillet and add the chopped dill. Toss to coat the shrimp in the sauce.
6. Add the cooked linguine to the skillet and gently toss to combine all ingredients. Cook for another 2 minutes until heated through.
7. Remove from heat and stir in Parmesan cheese. Garnish with lemon zest and additional dill if desired.
8. Serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
To reheat, gently warm in a skillet over medium heat, stirring occasionally until heated through. Add a splash of cream or broth if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
