Here’s a classic, buttery Shrimp Scampi recipe — bright with lemon, rich with garlic, and ready in about 20 minutes.
🍤 Shrimp Scampi
Ingredients (Serves 4)
- 1 lb (450 g) large shrimp, peeled and deveined
- Salt & black pepper, to taste
- 8 oz linguine or spaghetti (optional, for serving)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon lemon zest (optional but recommended)
- 2 tablespoons fresh parsley, chopped
- Fresh grated Parmesan (optional)
Instructions
1️⃣ Cook the pasta (if serving with pasta)
- Boil pasta in salted water according to package directions.
- Reserve 1/2 cup pasta water before draining.
2️⃣ Cook the shrimp
- Pat shrimp dry and season with salt and pepper.
- Heat butter and olive oil in a large skillet over medium heat.
- Add shrimp in a single layer and cook 1–2 minutes per side until pink.
- Remove shrimp and set aside.
3️⃣ Make the sauce
- In the same pan, add garlic and red pepper flakes. Cook 30 seconds (don’t brown).
- Pour in white wine and simmer 2–3 minutes until slightly reduced.
- Stir in lemon juice and zest.
4️⃣ Combine
- Return shrimp to the pan.
- Toss to coat in sauce and cook 1–2 minutes.
- Add a splash of reserved pasta water if needed for a silkier sauce.
- Stir in fresh parsley.
5️⃣ Serve
- Toss with pasta or serve over rice.
- Top with extra parsley and Parmesan if desired.
Tips
- Best shrimp: Use large or jumbo shrimp for juiciness.
- No wine? Substitute chicken broth.
- Extra rich: Add an extra tablespoon of butter at the end.
- Low-carb option: Serve over zucchini noodles or alongside roasted vegetables.
If you’d like, I can also give you a creamy garlic shrimp scampi version or a baked shrimp scampi recipe.
