Lemon Garlic Shrimp Scampi (Printer-friendly)
Succulent shrimp in a zesty lemon-garlic butter sauce finished with fresh parsley - ready in just 20 minutes.
# What you'll 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)
# Method:
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 Tips:
01 -
- The sauce creates this gorgeous silky coating that makes even a Wednesday feel special without any complicated techniques.
- From pan to plate in just 20 minutes, it's saved me countless times when guests arrived hungry and I hadn't planned anything impressive.
02 -
- Overcooking shrimp is culinary heartbreak, they go from perfectly juicy to rubber bands in less than a minute.
- Adding a splash of that reserved starchy pasta water creates an emulsion with the butter and lemon that clings beautifully to both pasta and shrimp.
03 -
- Keep a lemon wedge handy when serving, as a fresh squeeze right at the table wakes up all the flavors that may have settled during plating.
- Shrimp size matters, opt for large or extra-large which stand up to the quick cooking method without becoming tough.