Shrimp Scampi with Lemon and Garlic Recipe
This classic Shrimp Scampi recipe features succulent jumbo shrimp sautéed in a buttery garlic and white wine sauce, tossed with perfectly cooked linguini or angel hair pasta. Enhanced with fresh lemon juice, zest, and parsley, it’s a quick yet elegant seafood dish perfect for a flavorful weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 3/4 pound (340g) dried pasta (linguini or angel hair, recommended)
Shrimp and Sauce
- 1 and 1/2 pounds (681g) jumbo fresh shrimp (peeled, deveined, and tails removed)
- Salt and Pepper (as needed)
- 6 Tablespoons (85g) unsalted butter (divided)
- 6 Tablespoons (85ml) olive oil (plus more for drizzling)
- 1/4 teaspoon crushed red pepper flakes
- 2 small shallots (finely diced)
- 8 cloves garlic (minced)
- 3/4 cup (171ml) white wine
- 1/4 cup (57ml) lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (finely grated)
- 2 Tablespoons (18g) fresh parsley (finely chopped)
- lemon slices (garnish, optional)
Instructions
- Prepare to Boil Pasta: Bring a large pot of water to a boil so it’s ready when you need to cook the pasta.
- Dry the Shrimp: Place the shrimp on a large plate and pat them completely dry using a paper towel. Set aside to ensure good searing.
- Cook Shrimp – Part 1: Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add 2 tablespoons (28g) unsalted butter to the skillet and melt it.
- Sear Shrimp: Increase the heat to high and add the shrimp to the pan. Cook without moving them for 2 minutes to get a nice sear, then turn and cook for another 2 minutes. Remove the shrimp from the pan and set aside.
- Prepare Sauce Base: Keep the skillet on medium heat. Add 2 more tablespoons (28g) of butter and melt. Add olive oil, crushed red pepper flakes, and diced shallots. Cook for 8 to 10 minutes until the shallots soften and become translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Deglaze and Simmer: Pour in the white wine and bring the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally to reduce slightly. Then add the remaining 2 tablespoons (28g) butter, lemon juice, and lemon zest. Lower the heat to low to keep warm.
- Cook Pasta: Add 1 teaspoon salt to the boiling water and cook the pasta until just al dente, about 6 to 8 minutes depending on pasta type. Drain well, reserving 1 and 1/2 cups of pasta water for the sauce.
- Warm Shrimp: Return the shrimp to the skillet for about 1 minute just to warm through. Remove the skillet from heat and adjust seasoning with salt and pepper as needed.
- Toss the Pasta: Add the drained pasta and chopped parsley into the skillet. Stir well to coat the pasta in the sauce. Gradually add reserved pasta water, starting with 1/4 cup, tossing to reach your preferred sauce consistency.
- Finish and Serve: Drizzle additional olive oil over the top, sprinkle with extra parsley, and garnish with lemon slices if desired. Serve immediately while hot and flavorful.
Notes
- Ensure shrimp is thoroughly dried before searing to achieve a nice crust.
- If white wine is unavailable, substitute with low-sodium chicken broth or vegetable broth.
- Reserve pasta water carefully; its starch helps to create a silky sauce texture.
- Adjust crushed red pepper flakes according to heat preference.
- Serve shrimp scampi immediately to enjoy the best texture and flavor.
