Shrimp Scampi Recipe

Classic shrimp scampi with garlic, lemon, white wine and butter — ready in about 20 minutes. Perfect over pasta or with crusty bread for a quick, restaurant-style meal.

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Course: Main Course

Cuisine: Italian

Keyword: shrimp scampi,garlic lemon shrimp,seafood pasta,quick dinner

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 420kcal

Ingredients

1 lb 450 g large shrimp, peeled and deveined
8 oz 225 g linguine or spaghetti (optional)
4 tbsp unsalted butter
2 tbsp extra-virgin olive oil
4 large garlic cloves minced
1/3 cup dry white wine or low-sodium chicken broth
Zest and juice of 1 lemon
1/4 tsp red pepper flakes optional
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
Lemon wedges for serving

Instructions

Bring a large pot of salted water to a boil if serving with pasta; cook pasta until al dente and reserve 1/2 cup pasta water.
Pat shrimp dry and season lightly with salt and pepper.
In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil.
Add minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.
Add shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked; remove shrimp to a plate.
Pour wine (or broth) into the skillet to deglaze, scraping up browned bits; simmer 1–2 minutes to reduce slightly.
Stir in lemon juice, lemon zest, red pepper flakes and the remaining butter and olive oil until the sauce is glossy.
Return shrimp to the pan and toss to coat in the sauce; heat through about 30 seconds.
If using pasta, add drained pasta and a splash of reserved pasta water to loosen the sauce; toss until well combined.
Stir in chopped parsley, adjust seasoning with salt and pepper, and serve immediately with lemon wedges.

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