📝 About This Recipe
This kid-friendly twist on the Italian-American classic swaps sharp white wine for a silky, mild lemon-butter sauce that children absolutely adore. Featuring tender, succulent shrimp and twirly linguine, it provides a gentle introduction to seafood without any overwhelming spice or heavy garlic bite. It’s a bright, nutritious, and sophisticated meal that makes 'grown-up' food accessible and delicious for the whole family.
🥗 Ingredients
The Pasta
- 12 ounces Linguine or Spaghetti (broken in half if easier for small children to eat)
- 1 tablespoon Salt (for the pasta water)
The Shrimp
- 1 pound Large Shrimp (peeled, deveined, and tails removed for safety)
- 1 tablespoon Olive Oil (extra virgin)
- 1/4 teaspoon Salt (to season)
The Mild Scampi Sauce
- 4 tablespoons Unsalted Butter (divided into two portions)
- 2 cloves Garlic (finely minced or pressed)
- 1/2 cup Low-Sodium Chicken Broth (replaces the traditional white wine)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1/2 teaspoon Lemon Zest (optional, for extra brightness)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 cup Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
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2
Add the linguine to the boiling water and cook according to package directions (usually 9-11 minutes) until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
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3
While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear properly rather than steam.
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4
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is foamy.
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5
Add the shrimp in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. Do not overcook, as they will become rubbery.
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6
Remove the shrimp from the skillet and set them aside on a plate; cover loosely with foil to keep warm.
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7
Reduce the skillet heat to medium. Add the remaining 3 tablespoons of butter and the minced garlic.
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8
Sauté the garlic for just 30-60 seconds until fragrant, being careful not to let it brown or turn bitter.
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9
Pour in the chicken broth and lemon juice. Increase the heat slightly and let the liquid simmer and reduce by half (about 3-4 minutes).
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10
Stir in the lemon zest and half of the chopped parsley.
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11
Add the cooked linguine and the cooked shrimp back into the skillet with the sauce.
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12
Toss everything together thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to reach a silky consistency.
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13
Sprinkle the grated Parmesan cheese over the pasta and toss one last time so the cheese melts into the sauce.
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14
Garnish with the remaining parsley and serve immediately while warm.
💡 Chef's Tips
Always remove the shrimp tails for kids to make the meal safer and easier to eat without messy fingers. If your children are sensitive to green flecks, mince the parsley extremely fine or omit it and use a tiny bit of dried oregano instead. To ensure the garlic is mild, you can smash the cloves whole, sauté them in the butter to infuse the flavor, and then remove them before adding the broth. If the sauce is too tart for your child's palate, add an extra tablespoon of butter at the very end to mellow out the lemon. Use 'tail-off' frozen shrimp that have been thawed overnight in the fridge for the fastest weeknight preparation.
🍽️ Serving Suggestions
Serve with a side of warm, buttery garlic bread for soaking up the extra sauce. Pair with steamed broccoli florets or 'trees' which kids love to dip in the lemon-butter sauce. A crisp apple juice or a sparkling water with a splash of orange juice makes for a fun 'fancy' drink pairing. Offer a small bowl of extra Parmesan cheese on the side so kids can 'snow' their own pasta. Finish the meal with a simple lemon sorbet to carry the citrus theme through to dessert.