Backyard Bistro Recipe Card

Shrimp Scampi with Noodles (Chef Version)

⸻

Yield:

2–3 servings

Time:

20–25 minutes

⸻

Ingredients:

For the Pasta:

• 8 oz linguine or spaghetti
• Salt (for pasta water)

For the Scampi:

• 1 lb large shrimp (peeled & deveined)
• 3 tbsp unsalted butter (divided)
• 2 tbsp olive oil
• 4 cloves garlic (minced)
• ¼ tsp red pepper flakes (optional)
• Juice of ½ lemon
• Zest of 1 lemon
• ¼ cup pasta water (reserved)
• 2 tbsp fresh parsley (chopped)
• Salt & black pepper (to taste)

⸻

Instructions:

1. Cook the Pasta

• Bring a large pot of salted water to a boil
• Cook pasta until al dente
• Reserve ½ cup pasta water, then drain

⸻

2. Sauté the Shrimp

• Heat olive oil + 1 tbsp butter in a large pan over medium-high
• Season shrimp with salt & pepper
• Sear 1–2 minutes per side until just pink
• Remove shrimp and set aside

⸻

3. Build the Sauce

• Lower heat to medium
• Add remaining butter
• Stir in garlic and red pepper flakes
• Cook 30–60 seconds (do NOT brown garlic)

⸻

4. Deglaze & Emulsify

• Add lemon juice + ~¼ cup pasta water
• Let it simmer and slightly reduce
• Return shrimp to pan

⸻

5. Toss Everything Together

• Add cooked pasta
• Toss until coated and glossy
• Add lemon zest and parsley

⸻

Chef’s Finishing Touches (Do NOT Skip):

• Add a small knob of butter at the end for a silky finish
• Adjust with extra pasta water if needed (sauce should cling, not pool)
• Taste and balance: salt + fresh lemon if needed

⸻

Plating Notes:

• Twirl pasta into a center mound
• Arrange shrimp evenly around
• Finish with fresh parsley + light lemon zest

⸻

Chef’s Tip:

This dish is all about emulsion—butter + pasta water + lemon.

If it looks dry → add pasta water

If it looks greasy → toss harder and let it bind

⸻

Optional Add-Ons:

• Grated Parmesan (light touch)
• Toasted breadcrumbs for texture
• Side of garlic bread or crisp garden salad

⸻

Backyard Bistro Standard — Simple, Clean, Restaurant Qualityr