Lemon Garlic Shrimp Scampi
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Dinner just doesn’t get any faster, simpler or tastier than this Lemon Garlic Shrimp Scampi recipe! Super quick, super tasty, and your dinner guests will think you’re a gourmet rockstar! It’s quick enough for a casual weeknight family dinner and elegant enough to serve at a dinner party.
For more quick and easy shrimp pasta deliciousness be sure to check out my Shrimp Pesto Pasta!
Scandalously delicious and deceptively simple. That’s Shrimp Scampi! A long-time favorite of my husband’s, when we were dating I whipped this up for him and he said it was better than his favorite restaurant version. He’s since taken over making it most of the time and our kids love it. It’s equally perfect as a quick casual family dinner and for entertaining. It’s super quick, the flavor is phenomenal and the presentation is elegant, and your guests will think you’re a total gourmet!
How to Make Shrimp Scampi
The ingredients are simple and for that reason it’s important to use quality ingredients. Use good shrimp, good wine (not “cooking wine”), good butter and freshly squeezed lemon juice (avoid the bottled stuff). And for that sprinkling of Parmesan to go on top, get a small chunk of the really good stuff from the speciality cheese section. You only need a tiny chunk so it will be inexpensive, but the quality of the freshly grated Parmesan will make a big difference in the outcome of the dish.
What to Serve with Shrimp Scampi
The shrimp scampi is the showstopper so avoid competition by keeping the sides simple, both in flavor and appearance. Shrimp scampi with pasta has both your protein and your carbs so there is no need for any additional high-carb sides unless you’d like to include some bread. Here are just a few ideas for sides:
- Crusty bread
- Garlic bread
- Leafy green salad
- Caprese salad
- Roasted or steamed veggies
This shrimp scampi recipe is so quick to make, it’s perfect for a busy weeknight meal. At the same time, it’s elegant and classy in its simplicity and presentation and is equally fit for a fancy dinner party with guests.
Enjoy this simple and simply delicious classic dish!
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Lemon Garlic Shrimp Scampi
Ingredients
- 16 ounces linguine , cooked al dente in lightly salted water
- 1 1/2 pounds large 16-20 count shrimp , shelled and deveined (optional: leave the tail on for a fancier look))
- 4 tablespoons butter
- 3 tablespoons olive oil
- 4 cloves garlic , minced
- 1/2 teaspoon red pepper flakes , add more if you like it hot!
- 1/2 cup white wine
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon fresh lemon zest
- freshly ground black pepper and salt to taste
- 1/3 cup finely chopped parsley
- Parmesan cheese for sprinkling
- extra chopped parsley for garnishing
Instructions
- Heat a medium-sized pan on medium-high heat. Once heated, add the butter and olive oil. Once the butter is melted and is no longer foamy, increase the heat to high and add the shrimp. Cook for one minute then turn shrimp over, add the garlic and red pepper flakes, and cook for another minute. Be careful not to overcook or the shrimp will be tough. Set shrimp aside on a warm plate.Next add the white wine, lemon juice, and lemon zest. Add black pepper and salt to taste. Leave the heat on high and let the wine sauce boil for 2-3 minutes.Reduce heat to medium. Add the shrimp and parsley and stir to coat with the sauce.Serve immediately over pasta sprinkled with some freshly grated Parmesan cheese and a little extra chopped parsley. Enjoy!
Nutrition
Originally published on The Daring Gourmet January 20, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Very easy and so tasty! I cannot even remember the last time I made this, if ever! So nice that I can have it on repeat at home!
That’s wonderful, Terri, thank you so much! <3
Love, love this recipe – I make it over and over again – it’s delicious and so easy and uncomplicated. Also love all the authentic German recipes –
thank you so much – your recipes are many of my favourites
Oh thank you so much, Chris, I really appreciate that! <3 And I'm thrilled that you enjoyed the shrimp scampi, thank you!
This was really delicious, a new favorite recipe!
That’s wonderful, thank you so much Lana!
This was very, very delicious and is a recipe I have bookmarked to make again!
Wonderful! I’m so glad you enjoyed it, Jody, thank you!
This looks fabulous and I can’t wait to make it! One question though: what’s the obsession with leaving the tail shells on the shrimp?!? So-o-o-o many recipes say to do this. In a dish meant to be eaten with a fork, it makes no sense, at least to me. You have to take each shrimp and cut off the tail with a knife and fork, wasting the meat inside of the shell, or pick each one up with your fingers and strip the shell off by hand, hardly an elegant thing to do at the dinner table. I look forward to making and eating this dish, but know that I will NOT be leaving the tail shells on MY shrimp.
Hi Lynne, I agree with you :) As I note in the recipe “optional: leave the tail on for a fancier look”. Most restaurants leave them on for aesthetics; it also makes the shrimp look larger (they can get away with including fewer of them on the plate, ha!). But yes, it does make for a more awkward eating experience. And I for one will in no way hold removing the tails against you :) Happy cooking!
Absolutely superb! I made this as written and my husband couldn’t stop raving about it! We both loved it!
Yay, that’s terrific, thank you so much Ashley!
This was super delicious and so easy to make. Definitely a keeper.
Thank you so much, Fiona, I’m happy you enjoyed it!
This was SO delicious! My husband wouldn’t stop raving about it. He seriously thought I had spent all afternoon in the kitchen. I didn’t correct him, I just went ahead and let him believe that, lol! But seriously, this will now be part of our regular rotation, thank you!
I’m so glad you both enjoyed it, thank you Cecily!
This was so quick and so delicious and everyone thought that I had labored long in the kitchen to produce it! :) Excellent recipe, thank you for making me look like a gourmet cook! :)
Fantastic, Sandra, I’m so glad it was a hit, thank you!
Impressive recipe!
Your attention to quality ingredients and simple yet elegant presentation of the shrimp scampi is truly inspiring.
Can’t wait to try this delicious dish!
Thank you so much, Elle, I hope you enjoy it!
I’ve tried this recipe several times and it is easy and so yummy – we never have leftovers! Thank you!
I’m so happy to hear that, Amy, thank you!
My cousin serves a delicious scampi where she has previously butterflied and fried the shrimp in saltine cracker crumbs…. I have to say, it is out of this world! (She won’t share the recipe :'( ) Can this recipe be adapted to have fried shrimp?
Hi Katy, I wouldn’t add the fried shrimp to the sauce because they’ll lose their crunch and become soggy. But you could make the sauce without the shrimp, toss it with the pasta and then lay the fried shrimp on top.
Thank you so much! I will try that and get back to you!