15-Minute Shrimp Scampi

• olive oil↗1 tablespoon
• fresh shrimp, peeled and deveined, tails off (see notes)↗1
• large garlic cloves, minced↗4
• butter (add more to taste)↗1 tablespoon
• white wine↗2 tablespoon
• chopped lemon pieces*0.25 cup
• uncooked capellini noodles (I used Jovial gluten‑free)↗8 ounce
• a pinch of fresh chopped parsley
• salt and pepper to taste
• parmesan for sprinkling↗

Step-by-step instructions

1. 1

   First five minutes – shrimp: Bring water to a boil for the noodles. Heat olive oil in a small skillet over medium‑high heat. Pat the shrimp dry (especially if frozen) and place them in the hot skillet. Do not stir immediately – let them cook 1‑2 minutes, then flip to brown the other side. Season with salt and pepper while still in the skillet. When the shrimp are done, remove from heat and set aside.

2. 2

   Second five minutes – sauce and noodles: Place the noodles in boiling water and cook according to package instructions. In the same skillet used earlier, add garlic and butter, reduce heat to medium. Sauté for 3 minutes, stirring constantly, until the garlic is soft and fragrant. Be careful not to burn the garlic! Add the wine and let it reduce (simmer until the liquid decreases) for a few minutes. Add the lemon pieces and sauté another 1‑2 minutes. Finally, return the shrimp to the skillet just to reheat them.

3. 3

   Last five minutes – assembly: Drain the noodles and return them to the pot. Add the shrimp/lemon/garlic mixture and fresh parsley. Toss. Season with salt and pepper and sprinkle a little parmesan.