Description
A quick, weeknight-friendly shrimp scampi that comes together in 20 minutes using simple pantry staples like butter, garlic, and lemon for a restaurant-quality meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 2 medium lemons (zest and juice)
- 1/2 tsp red pepper flakes
- 8 oz linguine or spaghetti
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Prep ingredients: Mince garlic, zest and juice lemons, chop parsley, and pat shrimp dry.
- Boil pasta: Cook linguine in salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
- Sear shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 1-2 minutes per side until pink. Remove shrimp and set aside.
- Build sauce: Reduce heat to medium. Add butter to the same skillet. Once melted, add garlic and red pepper flakes, stirring constantly for 30-60 seconds until fragrant but not brown.
- Emulsify: Pour in lemon juice and reserved pasta water. Whisk vigorously to create a sauce.
- Combine: Add cooked pasta and shrimp back to the skillet. Toss to coat evenly in the sauce, adding more pasta water if needed.
- Serve: Remove from heat, stir in parsley, and serve immediately.
Notes
Do not overcook the shrimp or they will become rubbery. Always reserve starchy pasta water to help emulsify the sauce. Garlic burns quickly, so keep heat at medium and stir constantly. For a dairy-free option, swap butter for olive oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate per serving
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: shrimp scampi, garlic butter shrimp, quick dinner, weeknight meals, lemon pasta, 20 minute recipes, easy seafood