Lemon Garlic Shrimp Scampi

Kimberly Killebrew

Super quick and impressively flavorful, this shrimp scampi will "wow" your dinner guests!

4.94 from 15 votes

Prep Time 5

Cook Time 15

Shell and Devein the Shrimp 10

Total Time 20

Course Pasta, Seafood

Cuisine Italian

Servings servings

Calories 783 kcal

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!

Keyword Shrimp Scampi

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