Lemon Garlic Shrimp Scampi (Print Version)
Succulent shrimp in a vibrant lemon-garlic butter sauce, finished with fresh parsley for a quick, elegant dinner option.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics & Herbs
02 - 4 cloves garlic, minced
03 - 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
→ Pantry
04 - 8 oz linguine or spaghetti
05 - 2 tbsp olive oil
06 - 3 tbsp unsalted butter
→ Fresh Produce
07 - 1 lemon, zested and juiced
→ Seasonings
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Lemon wedges (optional)
# How to Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Pat the shrimp dry and season lightly with salt and pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until just pink and opaque. Remove shrimp to a plate.
04 - Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to brown the garlic.
05 - Add red pepper flakes (if using), lemon zest, and lemon juice. Stir to combine, scraping up any browned bits from the pan.
06 - Return the cooked shrimp to the skillet along with chopped parsley. Toss well to coat.
07 - Add drained pasta and a splash of reserved pasta water to the skillet. Toss everything together until the pasta is coated and heated through. Adjust seasoning with salt and pepper if needed.
08 - Serve immediately, garnished with extra parsley and lemon wedges if desired.
# Expert Hints:
01 -
- The sauce creates this magical balance where the bright lemon cuts through the richness of butter without either flavor overwhelming the delicate shrimp.
- You can have this impressive, restaurant-worthy meal on the table in just 20 minutes, which has saved me countless times when unexpected guests arrive.
02 -
- Never walk away from garlic in hot butter, I learned this the hard way when a moments distraction resulted in bitter, brown garlic that ruined the entire dish.
- Cooking the pasta just shy of al dente allows it to finish cooking in the sauce where it absorbs all those beautiful flavors instead of just wearing them on the surface.
03 -
- Save a few tablespoons of the pasta cooking water in a small bowl before adding any to the sauce, that way youll have extra if the pasta starts to look dry when serving.
- The residual heat from the pasta and hot pan will continue cooking the shrimp, so remove everything from the heat just before you think its done.