Easy Shrimp Scampi

A quick, buttery garlic-lemon shrimp scampi tossed with linguine — ready in under 30 minutes for a special weeknight dinner.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Course: Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

For the Steak:
1 lb flank steak
3 tbsp olive oil
2 tbsp taco seasoning
1 tsp salt
For the Peppers and Onions:
2 bell peppers diced
1 red onion diced
4 garlic cloves crushed
1 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp salt
For the Quesadillas:
4 flour tortillas
4 cups shredded cheese mozzarella and cheddar
2 tbsp chopped cilantro
1 avocado mashed, with salt and lemon juice

Equipment

Large nonstick skillet or grill pan
meat thermometer
thin spatula

Method

Season the steak with salt, pepper, and taco seasoning. Sear in a hot skillet, then let it rest for 10 minutes before slicing.
In the same skillet, sauté peppers, onions, garlic, oregano, and red pepper flakes until tender.
Place a slice of cheese in the skillet, top with a tortilla, and cook until the cheese melts and turns golden, about 30–60 seconds. Transfer to a plate, cheese-side up.
Top the cheesy tortilla with sliced steak, sautéed peppers and onions, and mashed avocado. Fold in half.
Serve immediately with fresh salsa or quesadilla sauce.

Notes

Best assembled fresh; steak can be cooked ahead and reheated.
Shaved beef can be used as a shortcut for faster cooking.

Pro Tip: Always let the steak rest for at least 10 minutes after cooking before slicing. This keeps the juices locked in instead of leaking into the tortilla, keeping the quesadilla crisp instead of soggy.