Shrimp Scampi with Lemon Garlic Butter Sauce
This easy shrimp scampi recipe features juicy shrimp swimming in a buttery lemon garlic sauce, ready in just 20 minutes for the ultimate quick weeknight dinner.
A Lemon Garlic Shrimp Dinner That Tastes Like a Restaurant Splurge
There is something magical about the moment garlic hits hot butter and that aroma fills the kitchen. This shrimp scampi recipe captures everything we love about saucy shrimp recipes: plump, juicy shrimp simmered in a glossy lemon garlic butter sauce, tossed with tender linguine, and ready in about 20 minutes flat. It is proof that some of the easiest shrimp recipes quick and healthy enough for a Tuesday night can also feel special enough for company.
If you have been searching for the best scampi recipe, this is the one to bookmark. It is simple, forgiving, and endlessly adaptable.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy bottomed skillet helps the garlic toast evenly without scorching, and a sharp zester makes quick work of that essential lemon zest. Using a high quality olive oil and real butter (not margarine) is what gives this scampi butter its signature richness and shine.
What Exactly Is Shrimp Scampi?
Scampi originally referred to a type of small lobster, but in American kitchens the word has come to describe a method: shrimp sauteed in garlic, butter, white wine, and lemon. Learning how to make scampi butter is really the heart of this dish. It is a simple emulsion of butter, garlic, wine, and citrus that clings to every strand of pasta and every bite of shrimp.
Chef's Tip: Take the shrimp out of the pan the moment they turn pink and curl into a loose "C" shape. If they curl into a tight "O," they have gone past perfect and will turn tough and rubbery.
Tips for the Best Seafood Scampi
A few small details separate good scampi from great scampi.
- Dry your shrimp well. Excess moisture prevents a proper sear and waters down the sauce.
- Do not rush the garlic. Low and slow keeps it golden and sweet instead of bitter and burnt.
- Save your pasta water. That starchy liquid is the secret to a sauce that clings rather than pools at the bottom of the bowl.
- Finish with fresh lemon. Adding the zest and juice at the end keeps the flavor bright and lively rather than muted.
This really is one of those simple healthy shrimp recipes that proves quick cooking does not mean sacrificing flavor.
Easy Lemon Garlic Shrimp, Step by Step
Once your ingredients are prepped, this comes together in one skillet and one pot, with very little cleanup. The shrimp cook in just a couple of minutes, the sauce comes together while the pasta finishes, and then it all gets tossed together for a true lemon garlic shrimp meal.
Ready to make it? Here is the full step-by-step recipe:
Shrimp Scampi with Lemon Garlic Butter Sauce
This easy shrimp scampi recipe features juicy shrimp swimming in a buttery lemon garlic sauce, ready in just 20 minutes for the ultimate quick weeknight dinner.
Ingredients
- 12 oz linguine pasta, or spaghetti
- 1 lb large shrimp, peeled and deveined, tails removed
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil, extra virgin
- 5 garlic cloves, minced
- 1/4 tsp red pepper flakes, optional, for heat
- 1/2 cup dry white wine, or chicken broth
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest, from one lemon
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly ground
Instruction
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter melts.
Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just opaque. Transfer to a plate.
Lower the heat to medium and add the garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant, stirring constantly so it does not burn.
Pour in the white wine and lemon juice, scraping up any browned bits. Simmer for 2 to 3 minutes until slightly reduced.
Stir in the remaining 2 tablespoons of butter and the lemon zest until the sauce is glossy.
Return the shrimp to the skillet along with the cooked linguine and a splash of reserved pasta water. Toss everything together until well coated.
Stir in the chopped parsley, taste, and adjust salt and pepper as needed.
Serve immediately, garnished with extra parsley and lemon wedges.
Equipment
- Large skillet
- Large pot
- Colander
- Tongs
- Zester
Notes
Serving Suggestions and Easy Swaps
This dish is wonderful on its own, but a few sides take it to the next level.
- A simple arugula salad with lemon vinaigrette echoes the citrus in the sauce.
- Crusty bread is essential for soaking up every last drop of scampi butter.
- Steamed asparagus or sauteed zucchini add color and freshness without competing for attention.
For a lighter twist, swap the linguine for zucchini noodles or spaghetti squash, you will still get all that garlicky, buttery flavor in a lower carb package. However you serve it, this seafood scampi recipe is bound to become a regular in your weeknight rotation, proving once again that some of the easiest dinners are also the most impressive.
