EASY SHRIMP SCAMPI WITHOUT WINE RECIPES

Steps:

• Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
• Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Steps:

• To a large bowl, combine the shrimp, 1 tablespoon of the olive oil, 2 cloves of the garlic, and salt. Toss to coat and marinate for 20 minutes.
• Heat remaining olive oil in a frying pan over medium heat. When hot, add shrimp and cook 1-2 minutes per side until shrimp are just pink. Remove shrimp with a slotted spoon to leave liquid in the pan. (If cooking from frozen, see note*)
• Add the remaining garlic and red pepper flakes to the pan. Cook until fragrant, about 30 seconds.
• Add broth and lemon juice. Cook until reduced by half, about 5 minutes.
• Add butter and cook until melted and the sauce thickens. Add shrimp back to the pan. Sprinkle with parsley and warm for 1-2 minutes before serving. Serve over pasta or with french bread, if desired.