If you crave something light, flavorful, and ridiculously fast to make, you will love this shrimp scampi recipe with lemon and garlic.
Ever had one of those nights when you want something that tastes like you spent all day on it but really only takes 20 minutes? Yeah, me too.
This recipe saves the day every time. Honestly, who can say no to buttery garlic shrimp tossed in pasta with a zing of lemon?
Why This Shrimp Scampi Is Worth Making
This one’s a total weeknight hero.
- Quick And Easy Prep: It takes around 20 minutes start to finish.
- Packed With Flavor: Garlic, lemon, butter, white wine. What’s not to love?
- Minimal Ingredients: You probably have most of these already.
- Looks Fancy, Tastes Amazing: Impress people without breaking a sweat.
And bonus, you can totally make it without even turning on the oven. That counts for something, right?
Ingredients For Lemon Garlic Shrimp Scampi
This recipe keeps it simple, but every piece pulls its weight.
- 1 pound shrimp (peeled and deveined)
- 8 ounces linguine or spaghetti
- 3 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic (minced)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Grated Parmesan (optional but recommended)
See? All stuff that does not require a cross country grocery run.
How To Make Lemon Garlic Shrimp Scampi
Step 1: Get That Pasta Cooking
Bring a big pot of salted water to a boil and toss the pasta in. Cook until it feels tender but still has a little bite. Drain it and save half a cup of the cooking water.
Step 2: Sauté The Shrimp
While the pasta cooks, heat 1 tablespoon each of butter and olive oil in a large pan over medium heat. Add the shrimp with a pinch of salt and pepper.
Cook for about two minutes per side until they turn pink. Do not overcook them unless you like chewing rubber. Remove them and set them aside.
Step 3: Make The Garlic Lemon Sauce
In the same pan, add the remaining butter and olive oil. Toss in the garlic and red pepper flakes. Sauté for about 30 seconds until fragrant but not brown.
Pour in the white wine and let it simmer for two minutes so the alcohol cooks off.
Step 4: Add Lemon And Shrimp
Squeeze in the lemon juice and add the zest. Stir well. Then bring the shrimp back into the pan and let them warm for a minute or two. If the sauce feels too thick, use a splash of pasta water.
Step 5: Toss With Pasta
Add the cooked pasta to the pan and toss everything together until the noodles are evenly coated in the sauce. Sprinkle with fresh parsley and adjust the seasoning to your liking.
Step 6: Serve Immediately
Top with Parmesan if that is your thing. Serve it warm and enjoy the compliments rolling in.
Tips For Perfect Shrimp Scampi Every Time
Want to make sure your scampi turns out amazing every single time? Try these tips.
- Use Fresh Shrimp: Fresh shrimp always gives the best texture and flavor.
- Do Not Skip The Wine: It adds a rich complexity to the sauce.
- Add Sauce Gradually: Keep it glossy, not soupy.
- Cook Pasta Right: Al dente gives the best bite. Nobody likes mushy pasta.
If your parsley looks sad, skip it. No one wants wilted greens on top of perfection.
What To Serve With Shrimp Scampi
This dish stands on its own, but it also plays well with others.
- Crusty garlic bread for mopping up that glorious sauce
- A simple salad with vinaigrette to add freshness
- Steamed green beans or asparagus for color and crunch
Still hungry? Add extra shrimp. Nobody will complain, I promise.
Can I Make It Ahead?
You can, but should you? Probably not.
Shrimp hate being reheated. They get tough. If you must, reheat gently with a splash of broth or water to loosen the sauce.
The pasta part? That can chill in the fridge for a day or two.
Variations To Try
Feeling adventurous? Change it up.
- Try A Different Pasta: Angel hair or fettuccine both work great.
- Add Veggies: Cherry tomatoes or spinach make it colorful and nutritious.
- Make It Spicy: Add extra pepper flakes or a few drops of hot sauce.
- Swap The Protein: Chicken or scallops also taste amazing in this sauce.
Recipes are flexible like that, unless you are baking, which is serious science.
Can I Make It Without Wine?
Yes, just use chicken or vegetable broth instead. You will lose a little depth but it still tastes great.
But honestly, if you are making scampi without sipping something on the side, are you even cooking right?
Final Thoughts
Shrimp scampi with lemon and garlic is the go to weeknight dinner hero. It is quick, easy, and always delicious.
It brings buttery shrimp, zesty lemon, and tender pasta together like a dream. Seriously, what’s not to love?
Whether you cook for yourself, a date, or your picky kid who thinks they are on a cooking show, this dish will impress.
Next time you think about takeout, remember this recipe. Shrimp, garlic, and one clean pan are all you need. You have got this.
Lemon Garlic Shrimp Scampi
Ingredients
Method
- Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook until al dente, about 8–10 minutes. Drain and reserve 1/2 cup of pasta water.
- While pasta cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium heat.
- Add shrimp to the pan with a pinch of salt and pepper. Cook for 2 minutes per side until pink and opaque. Remove from the pan and set aside.
- In the same pan, add remaining 2 tablespoons butter and 1 tablespoon olive oil.
- Add minced garlic and crushed red pepper flakes. Sauté for 30 seconds until fragrant but not browned.
- Pour in white wine and simmer for 2 minutes to allow alcohol to cook off.
- Add lemon juice and zest to the pan. Stir to combine.
- Return shrimp to the pan and cook for 1–2 minutes to warm through. Add a splash of pasta water if sauce is too thick.
- Add cooked pasta to the pan and toss until evenly coated with sauce.
- Stir in chopped parsley and adjust seasoning with salt and pepper.
- Serve immediately, topped with grated Parmesan if desired.
Notes
If you enjoyed this recipe, check out our seafood recipes for more tasty ideas.