Easy recipe for Zesty Lemon Garlic Shrimp Scampi in 15 mins
Craving Zesty Lemon Garlic Shrimp Scampi? Our easy recipe is a perfect 15-minute pasta dinner for any busy night. Learn the simple steps to create this vibrant, flavorful dish packed with plump shrimp, a zesty lemon-garlic butter sauce, and fresh parsley, all tossed with your favorite pasta.
Ingredients
- 8 oz linguine or spaghetti or any long pasta
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp olive oil extra virgin
- 4 tbsp unsalted butter divided
- 6 cloves garlic finely minced
- ¼ tsp red pepper flakes or more, to taste
- ¼ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1 large lemon zested and juiced
- ¼ cup fresh parsley finely chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
- Sauté Aromatics: While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted, add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, until they turn pink and opaque. Do not overcook. Remove the shrimp from the skillet with a slotted spoon and set aside.
- Create the Sauce: Pour the white wine and lemon juice into the hot skillet. Bring to a simmer and cook, scraping up any flavorful bits from the bottom of the pan, for about 2 minutes, or until the liquid has reduced by about half.
- Combine and Finish: Reduce the heat to low and stir in the remaining 2 tablespoons of butter until it melts, creating a smooth sauce. Return the cooked shrimp to the skillet. Add the drained pasta, chopped parsley, and lemon zest. Toss everything together until the pasta is well coated in the sauce.
- Serve: If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional fresh parsley.
Notes
Chef's Tips: For the best flavor, use fresh garlic and lemon juice, not the bottled kind.
Variations: If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth. For extra richness, you can stir in a splash of heavy cream at the end.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Variations: If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth. For extra richness, you can stir in a splash of heavy cream at the end.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
