Lemon Garlic Shrimp Scampi (Printable Format)

Shrimp sautéed with garlic and lemon, combined with pasta for a vibrant, flavorful dish.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine or spaghetti

→ Aromatics & Flavorings

03 - 4 cloves garlic, minced
04 - 1/4 cup dry white wine
05 - Zest and juice of 1 large lemon
06 - 1/4 cup low-sodium chicken broth or seafood broth
07 - 1/4 tsp crushed red pepper flakes (optional)
08 - 1/4 cup fresh parsley, chopped

→ Fats

09 - 3 tbsp unsalted butter
10 - 2 tbsp extra-virgin olive oil

→ Seasonings

11 - Salt, to taste
12 - Black pepper, to taste

# How-To Steps:

01 - Boil the linguine in salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
02 - Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium heat.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant without browning.
04 - Place shrimp in a single layer in the skillet. Season with salt, black pepper, and crushed red pepper flakes if desired. Cook for 2 minutes per side until pink and opaque. Transfer shrimp to a plate.
05 - Pour white wine and chicken broth into the skillet, scraping up any browned bits. Let simmer for 1 to 2 minutes.
06 - Stir in lemon zest and juice, then return shrimp along with their juices to the skillet.
07 - Add the drained pasta and remaining 2 tablespoons of butter to the skillet. Toss to combine, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Stir in chopped parsley and adjust seasoning with salt and pepper to taste.
09 - Serve promptly, optionally garnished with extra lemon wedges and parsley.

# Expert Suggestions:

01 -
  • It's ready in under twenty minutes, which means you can have an elegant seafood dinner on the table faster than you'd expect from something this restaurant-worthy
  • The combination of buttery, garlicky, and bright lemon creates a sauce so good you'll want to pour it over everything
  • Shrimp is naturally elegant but doesn't require fancy techniques—this recipe lets the ingredient shine without stress
02 -
  • Don't overcook the shrimp—this is where most home cooks go wrong. Shrimp cook faster than you think, and overcooked shrimp becomes rubbery and sad. Two minutes per side is the magic number; a few seconds more and you've lost it.
  • That pasta water is not filler; it's an essential ingredient. The starch in it emulsifies with the butter and lemon to create a silky sauce that actually clings to pasta instead of pooling at the bottom of the bowl. This is why Italian cooking it matters so much.
03 -
  • Buy shrimp that are frozen and thaw them yourself rather than buying pre-thawed ones from the grocery case—they'll stay more tender and flavorful
  • Don't wash your skillet between cooking the shrimp and deglazing; those browned bits are liquid gold for flavor, and that's the whole reason you deglaze

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