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4.92 from 12 votes

Lemon Garlic Shrimp Scampi

Super quick and impressively flavorful, this shrimp scampi will "wow" your dinner guests!
Prep Time5 mins
Cook Time15 mins
Shell and Devein the Shrimp10 mins
Total Time20 mins
Course: Pasta, Seafood
Cuisine: Italian
Servings: 6 servings
Calories: 783kcal
Author: Kimberly Killebrew


  • 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


  • 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!
Calories: 783kcal | Carbohydrates: 129g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 84mg | Potassium: 469mg | Fiber: 6g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 8.4mg | Calcium: 52mg | Iron: 2.8mg