Shrimp Scampi with Lemon Butter Sauce

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Get ready to indulge in a classic favorite: Shrimp Scampi with Lemon Butter Sauce. This dish is a delightful symphony of flavors — perfect for a quick weeknight dinner or an impressive meal for guests. With its zesty lemon kick and savory garlic undertones, it’s sure to become a staple in your culinary repertoire.

Ingredients for Shrimp Scampi with Lemon Butter Sauce

Shrimp: The star of the show, providing a juicy, tender bite. Opt for large shrimp for the best texture. Butter: Adds richness and a subtle creaminess to the sauce, helping to bind flavors together. Olive oil: Used alongside butter to sauté the garlic and shrimp without burning. Garlic: Infuses the dish with a warm, aromatic flavor that’s essential for scampi. Red pepper flakes: Introduce a gentle heat that complements the sweetness of the shrimp. White wine: A dry variety adds depth and acidity, enhancing the sauce’s complexity. Lemon: Both juice and zest provide a bright, tangy contrast to the buttery richness. Parsley: Fresh, chopped parsley adds color and a hint of herbal freshness at the end. Linguine: The perfect pasta to soak up the flavorful sauce, balancing every mouthful. Parmesan cheese: Finishes the dish with a savory, umami kick.

Tips & Tricks

  • Use freshly squeezed lemon juice for the best flavor; bottled lemon juice just doesn’t compare.
  • If you’re not a fan of spicy, dial back or skip the red pepper flakes.
  • Be careful not to overcook the shrimp; they turn rubbery if left on the heat too long.
  • For extra depth, try using a seafood stock instead of wine.

Serving Suggestions

Shrimp Scampi pairs beautifully with a crisp green salad tossed in a light vinaigrette. Consider serving it alongside a crusty bread to mop up any leftover sauce, or a side of roasted asparagus to complement the lemony flavors. A chilled glass of the same white wine you used in the dish would be a perfect match.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking.
What pasta works best?
Linguine is ideal, but spaghetti or fettuccine would also work well.
Can I substitute the wine?
Yes, you can use chicken or vegetable broth, though the flavor will be slightly different.

Shrimp Scampi with Lemon Butter Sauce Recipe Walkthrough

First, get your linguine going. Follow the package instructions for al dente perfection, then set it aside. Now, let’s focus on the delicious sauce. In a large skillet, melt the butter with the olive oil over medium heat. You want the butter fully melted, but not browning.

Add the minced garlic and red pepper flakes to the skillet. Stir gently, letting them become fragrant — just about a minute should do it. Time to introduce the shrimp. Lay them out in a single layer, cooking each side for 2 to 3 minutes until they’re pink and opaque, then remove them and set them aside temporarily.

In the same skillet, pour in the white wine, lemon juice, and lemon zest. Scrape up any tasty bits stuck to the pan; that’s where the flavor hides. Let the sauce simmer and reduce by half, which should take around 3 to 4 minutes.

Bring the shrimp back into the fold, tossing them in the sauce until they’re well-coated. Add the cooked linguine, mixing everything well so the pasta is infused with that gorgeous sauce. Season to taste with salt and pepper. Serve it up warm, with a sprinkle of fresh parsley and a generous helping of Parmesan cheese over the top.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • The lemon butter sauce is refreshing yet rich, balancing zest and creaminess.
  • Shrimp cooks quickly, making this a great option for last-minute meals.
  • Impressively delicious without requiring a long list of ingredients.

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1 tsp red pepper flakes
1/2 cup dry white wine
Juice of 1 lemon
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt to taste
Black pepper to taste
8 oz linguine pasta
1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Cook the linguine pasta according to package instructions and set aside.
2. In a large skillet, heat olive oil and butter over medium heat until the butter is melted.
3. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
4. Add the shrimp to the skillet, cooking until pink and opaque, about 2-3 minutes per side.
5. Remove the shrimp and set aside.
6. In the same skillet, pour in the white wine, lemon juice, and lemon zest, scraping up any bits from the bottom of the pan.
7. Allow the sauce to simmer and reduce by half, about 3-4 minutes.
8. Return the shrimp to the skillet, tossing to coat in the sauce.
9. Add the cooked linguine and mix well to combine all ingredients.
10. Season with salt and black pepper to taste.
11. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

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