If you’re looking for a restaurant-quality dinner in less than 25 minutes, “Garlic Lemon Shrimp Scampi” is perfect for you. It’s easy to make with juicy shrimp, garlic butter, lemon, herbs, and a silky pan sauce.
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Garlic Lemon Shrimp Scampi: A Perfect Dinner in 25 Minutes
This easy shrimp scampi recipe looks amazing, making it to the top of the list in no time. Tender shrimp are quickly sautéed, then coated in a silky sauce made with garlic, olive oil, butter, fresh lemon juice, herbs, and a little dry white wine.
Serve it over linguine or with warm crusty bread, and you’ll have a restaurant-quality meal ready right at home.
Garlic, butter, lemon, parsley, and white wine are added. This dish is incredibly quick to make, often ready in 25 to 30 minutes, so nothing can be easier than homemade shrimp scampi.
Why You’ll Love Garlic Lemon Shrimp Scampi:
- Uses all the readily available ingredients from the supermarket
- Ready in less than 25 minutes
- Perfect for weeknight dinners and date night meals
- Provides a tangy, lemony, rich, buttery balance
- Juicy, delicious shrimp in every bite
- Easily adjusts to your preference for spiciness or mildness. Avoid overcooking great shrimp. It cooks very quickly, so having everything ready before you turn on the stovetop makes the process much quicker and easier.
All Required Ingredients:
Ingredients for Shrimp:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Ingredients for Scandalouse Sauce:
- 5 garlic cloves, finely chopped
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 cup freshly chopped parsley
- 1/3 cup dry white wine
- 1/2-1/4 teaspoon red pepper flakes
- 1/2 cup low-sodium chicken broth, if needed
- Pepper and salt to taste
Serving Ingredients:
- Fresh parsley
- Lemon wedges
- 1/2 cup pasta water, leftover
- Warm crusty bread, optional
- Grated Parmesan, optional
- 12 ounces linguine or Spaghetti
- White wine is traditional for many shrimp recipes, but you can make this recipe without wine by using chicken broth. The Food Network also recommends adding a little more lemon juice when using broth instead of wine to balance the sauce.
How to Make Garlic Lemon Shrimp Scampi: Complete instructions:
1. Preparing the Shrimp
Dry the shrimp thoroughly with a paper towel.
This is a crucial step, as excess moisture can prevent the shrimp from browning properly.
Season with salt and pepper on both sides.
If the shrimp are frozen, thaw them completely and then
drain off any excess moisture before cooking.
2. Cooking the Pasta
Use a large pot.
Bring salted water to a boil.
Cook the linguine according to the package instructions until al dente.
Be sure to save 1/2 cup of the pasta water before draining.
The starchy water will be very useful later, as it’s perfect for loosening the sauce.
The butter, lemon, and garlic mixture is perfect for coating the pasta.
3. Sautéing the Shrimp
- Use a large skillet.
- Prepare it over medium-high heat.
- Add olive oil and two tablespoons of butter.
- Once hot, add the shrimp in a single layer.
- Cook for 2 minutes on all sides, until the shrimp turn pink and translucent.
- Remove the shrimp to a clean plate.
- Don’t overcook them at this stage, as they will be returned to the skillet later.
- For classic shrimp scampi, the shrimp should only be cooked until fully cooked.
- Remove them to the pan.
4. Making the Garlic Sauce
Reduce the heat to medium, then add the remaining 4 tablespoons of butter to the same skillet.
Once melted, add the finely chopped garlic and a piece of black pepper.
Cook for about 40 to 45 seconds, stirring occasionally.
Don’t let the garlic turn dark, brown.
Burnt garlic makes the sauce bitter.
5. Add the Wine and Lemon
Add the dry white wine and fresh lemon juice.
Gently scrape up any delicious brown bits from the bottom of the pan with a wooden spoon.
Simmer the mixture for 3 minutes, allowing the wine to reduce slightly.
This creates a glossy and savory base for the scampi sauce.
6. Silkening the Sauce
Add the lemon zest and chopped parsley.
If the sauce seems too thick, add a few tablespoons of the remaining pasta water or chicken broth.
Taste it once and adjust with salt, pepper, and red pepper flakes if needed.
The ideal sauce should have a buttery, garlicky, lemony flavor, and a slight saltiness, without any one flavor overpowering the shrimp.
7. Return the Shrimp
Return the cooked shrimp to the pan.
Toss gently to coat all the skins in the garlic lemon butter sauce.
Continue cooking for 2 more minutes, until everything is heated through.
8. Adding the Pasta
Place the drained linguine directly into the pan.
Add a little of the reserved pasta water, then continue to stir everything together.
Add a tablespoon of pasta water if needed.
The goal is to have a glossy sauce that lightly coats the noodles, not a watery sauce.
Sauce that sits at the bottom of the pan.
9. Finishing and Serving
Remove the pan from the heat.
Sprinkle with fresh parsley and lemon juice.
Serve immediately with a slice of lemon and warm crusty bread and enjoy.
For an extra restaurant-quality presentation, place the pasta on a large serving platter and top with several shrimp.
Expert Tips for Garlic Lemon Shrimp Scampi:
Never overcrowd the pan: If your pan is too small, cook the shrimp in batches.
Overcrowding the pan will cause the shrimp to become mushy instead of tender.
Patting the shrimp dry: Dry shrimp’s color and flavor come out much better in the pan. Avoid burning the garlic. It only takes a short time for the garlic to become fragrant. Reduce the heat after adding it.
Using fresh lemon: Freshly squeezed lemon juice works better for flavoring the sauce than bottled lemon juice.
Avoid overcooking the shrimp: Keeping the shrimp on the heat for too long can make them rubbery. Cooking them briefly and soaking them in the sauce keeps them tender.
Preparing Everything Before Cooking: Shrimp scampi is prepared very quickly. Before you begin, prepare the garlic, butter, lemon, wine, herbs, and herbs.
Saving pasta water: Pasta water with a little starch is used to make the sauce smooth and thick.
Some easy variations:
For creamy shrimp scampi: If you prefer a thicker version, add 1/4 cup of heavy cream to the reduced sauce and stir. Let it simmer for a bit before adding the shrimp.
For spicy shrimp scampi: If you like more spice, add more red pepper flakes. Add a little hot sauce to your liking.
For vegetables shrimp scampi: Add cherry tomatoes, spinach, asparagus, or broccoli for more vegetables.
For gluten-free shrimp scampi: Serve the shrimp with gluten-free pasta, rice, or roasted vegetables instead of traditional wheat pasta.
For No-Wine Shrimp Scampi: If you want to make it wine-free, replace the white wine with chicken broth, then add a little more lemon juice for brightness. This is a practical option when you don’t want to cook with wine.
Serving Suggestions for Garlic Lemon Shrimp Scampi:
Simple scampi is delicious with linguine, spaghetti, or angel hair pasta.
For a light dinner, you can serve it with:
Steamed broccoli, roasted asparagus, green beans, Caesar salad, mixed green salad, roasted vegetables, zucchini noodles.
It’s a great option with warm crusty French bread or garlic bread to soak up the sauce.
Storage Suggestion:
Cool leftover Garlic Lemon Shrimp Scampi, then transfer it to a food-safe airtight container. It can be stored in the refrigerator for up to 4 days and enjoyed.
Food Network also recommends using leftover cooked shrimp that has been refrigerated for 3 to 4 days.
For best results, gently reheat in a pan over medium heat. You can add a little water or broth and toss until heated through. Avoid over-boiling the remaining shrimp as this can make the shrimp very tough.
FAQ
Answers to questions about Garlic Lemon Shrimp Scampi.
Q. Can I make shrimp scampi without wine?
Absolutely! You can use chicken broth or another broth instead of wine. Add a little more fresh lemon juice to make the sauce taste better.
Q. How do you tell if the shrimp is done?
It should turn opaque and pink, and its texture should remain firm. Continue cooking until it forms very tight curls, as this indicates it’s cooked long enough.
Q. What size shrimp is best for scampi?
Large or jumbo shrimp are especially good, as they retain their juices and are easy to fry without overcooking.
Q. Should the shrimp tails be left on?
You can work with either option. Tailed shrimp can make for an attractive presentation and enhance flavor when cooked, but tailless shrimp are easier to eat.
Q. Can I use frozen shrimp?
Yes! Thaw them completely, then drain and dry them thoroughly before cooking.
Final Thoughts
Garlic Lemon Shrimp Scampi proves that this fabulous dinner doesn’t have to be complicated. Juicy shrimp, aromatic garlic, creamy butter, fresh lemon, herbs, and a quick pan-fry can create a delicious meal in just under 25 minutes.