One of the best Lemon Garlic Shrimp Scampi
The best recipe for seafood lovers seeking a quick yet delicious dish is this Lemon Garlic Shrimp Scampi. Bursting with the vibrant flavors of garlic, lemon, and parsley, it perfectly showcases how a few simple ingredients can create something truly mouthwatering. Ready in under 20 minutes, this dish is ideal for busy weeknights or an impressive, effortless dinner party meal. Whether you’re short on time or looking to impress your guests, this shrimp scampi delivers fresh, bold flavors with minimal effort.
One of the best Lemon Garlic Shrimp Scampi
Course: Main CourseCuisine: Italian-AmericanDifficulty: Easy4
servings10
minutes10
minutesWhy You’ll Love This Recipe:
This Lemon Garlic Shrimp Scampi is a refreshing, light dish that brings together the perfect balance of flavors. The bright tang of lemon complements the richness of butter and garlic, while the shrimp adds a juicy, tender texture. It’s a simple yet elegant meal that feels indulgent without being heavy, making it a fantastic choice for both weeknight dinners and special occasions.
Ingredients
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional, for heat)
1/4 cup white wine (optional, or use chicken broth)
Zest and juice of 1 large lemon
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
8 oz linguine or spaghetti
Freshly grated Parmesan cheese for garnish (optional)
Directions
- Cook the pasta:
Bring a huge pot of salted water to a boil and cook the linguine or spaghetti consistent with the bundle instructions until al dente. Drain and set apart, booking half cup of pasta water.
- Prepare the shrimp: Pat the shrimp dry with paper towels, then season them with a pinch of salt and pepper.
- Sauté the garlic: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute, until fragrant but not browned.
- Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for about 2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the sauce: In the same skillet, add the remaining butter. Stir in the lemon zest, lemon juice, and white wine (or chicken broth). Let the sauce simmer for 2-3 minutes, allowing the flavors to meld.
- Toss with pasta: Return the shrimp to the skillet along with the cooked pasta. Toss everything together, ensuring the pasta is coated with the lemon-garlic sauce. If the sauce is too thick, add a bit of reserved pasta water to thin it out.
- Garnish and serve: Sprinkle the dish with freshly chopped parsley and an optional sprinkle of Parmesan cheese. Serve hot, and enjoy!
Storage Tips:
- * Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp and pasta gently over medium heat in a skillet with a splash of water or broth to rehydrate the sauce.
* Freezer: While shrimp scampi is best served fresh, you can freeze the shrimp and sauce for up to 2 months. Allow it to thaw in the refrigerator overnight, then reheat gently.
Nutrition (per serving):
35g
50g
35g
720Kcal
Tips for Success:
- Don’t Overcook the Shrimp: Shrimp cook very quickly, so keep a close eye on them to avoid a rubbery texture. As soon as they turn pink and opaque, remove them from the skillet.
- Use Fresh Lemon: Freshly squeezed lemon juice and zest make all the difference in this dish, adding bright, tangy flavors that elevate the entire meal.
- Wine or Broth: White wine adds depth to the sauce, but if you prefer a non-alcoholic option, chicken broth works just as well and still delivers great flavor.
- Perfect Pasta: Cook your pasta to al dente for the perfect texture. The pasta will absorb some of the sauce as you toss it, so avoid overcooking it.
