If you’re craving a restaurant-quality pasta dish that’s surprisingly easy to make at home, this Lemon Garlic Shrimp Scampi is exactly what you need. I’ve perfected this recipe to deliver the perfect balance of bright citrus notes, aromatic garlic, and succulent shrimp, all coating perfectly cooked pasta. It’s one of those impressive dishes that comes together in less than 30 minutes, making it perfect for both weeknight dinners and special occasions.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound linguine or spaghetti
- 6 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil for the pasta.
- While waiting for the water, pat the shrimp dry with paper towels and season with salt and pepper.
- Once water is boiling, cook pasta according to package instructions until al dente.
- In a large skillet, heat olive oil and butter over medium heat until butter is melted.
- Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink.
- Pour in white wine and lemon juice, letting it simmer for 2 minutes to reduce slightly.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add pasta to the skillet, tossing with the shrimp and sauce. If needed, add pasta water to create a silkier sauce.
- Finish with fresh parsley and Parmesan cheese, tossing to combine.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6 people
Recipe Notes
Here are some crucial tips to ensure your Lemon Garlic Shrimp Scampi turns out perfectly:
- Don’t overcook the shrimp – they should be just pink and opaque. Overcooked shrimp become tough and rubbery.
- Reserve pasta water before draining – this starchy water is perfect for adjusting sauce consistency.
- Use fresh garlic instead of pre-minced for the best flavor.
- Make sure your pan is large enough to accommodate both the shrimp and pasta without overcrowding.
- For the best results, use fresh lemon juice rather than bottled.
- If you’re not using wine, chicken broth makes an excellent substitute without compromising flavor.
- The pasta should be slightly undercooked when you drain it, as it will continue cooking in the sauce.
Lemon Garlic Shrimp Scampi
A restaurant-quality pasta dish that's surprisingly easy to make at home, this Lemon Garlic Shrimp Scampi delivers the perfect balance of bright citrus notes, aromatic garlic, and succulent shrimp, all coating perfectly cooked pasta.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 pound linguine or spaghetti
- 6 cloves garlic minced
- 1/4 cup butter
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh lemon juice about 2 lemons
- 1/2 cup dry white wine or chicken broth
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil for the pasta.
- While waiting for the water, pat the shrimp dry with paper towels and season with salt and pepper.
- Once water is boiling, cook pasta according to package instructions until al dente.
- In a large skillet, heat olive oil and butter over medium heat until butter is melted.
- Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink.
- Pour in white wine and lemon juice, letting it simmer for 2 minutes to reduce slightly.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add pasta to the skillet, tossing with the shrimp and sauce. If needed, add pasta water to create a silkier sauce.
- Finish with fresh parsley and Parmesan cheese, tossing to combine.
