Garlic & Lemon Shrimp Scampi With Butter Pasta
One of my favorite types of food is seafood, more specifically, shrimp. This Garlic & Lemon Shrimp Scampi is so scrumptious, you’ll convert any seafood skeptic!
If you’re looking for a warm, savory, easy dinner after a long week, reward yourself with this restaurant quality shrimp scampi. Don’t forget that glass of vino. 🍷
What Exactly is Shrimp Scampi?
At its heart, shrimp scampi is a celebration of fresh, plump shrimp cooked quickly in an irresistible sauce.
While “scampi” technically refers to a type of small lobster-like crustacean in Italy, in the U.S., it’s synonymous with this beloved shrimp dish. The key components are almost always:
- Shrimp: Fresh or frozen (and thawed) medium to large shrimp work best.
- Garlic: Plenty of fresh minced garlic is non-negotiable for that signature aromatic flavor.
- Butter: Creates the rich, silky base of the sauce.
- White Wine: Adds depth and acidity. A dry white wine like Pinot Grigio or Sauvignon Blanc is ideal, but chicken broth can be a substitute.
- Lemon Juice: A squeeze of fresh lemon juice brightens everything up and cuts through the richness.
- Fresh Parsley: For a pop of color and herbaceous freshness.
- Red Pepper Flakes (Optional): For a subtle kick of heat.
Why You’ll Love This Recipe
This recipe focuses on simplicity without sacrificing flavor, making it perfect for:
Garlic & Lemon Shrimp Scampi With Butter Pasta
Print RecipeEquipment
- 1 Large pot
- 1 Small or medium pot
- 1 Medium or large skillet
Ingredients
- 8 oz. Angel Hair Pasta* (this is .5 lbs of pasta)
- 3 tbsp Butter unsalted
- 3 cloves Garlic
- 1 tsp Salt
- ½ tsp Black pepper
- ½ cup Pasta water
- 12-16 oz. Shrimp peeled and deveined | medium or large
- 2 tbsp Butter salted
- 1 tbsp Olive oil
- 2 Garlic cloves minced
- ½ tsp Black pepper
- ¼ tsp Red pepper flakes
- ¼ cup White wine for cooking
- 1 tsp Pepper
- ½ Juice from a lemon
- Parsley for garnishing
Instructions
Cooking The Butter Pasta
- Cook Your Pasta: If serving with pasta, get your water boiling and cook your chosen pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Drain your pasta. Set the pasta back into the pot, off of the heat so it doesn't overcook while we complete our next step.
- In a small to medium pot, heat your butter on medium heat. Once it has liquified, add in you garlic, pepper, and seasonings and cook until the garlic cloves are slightly browned.
- Then transfer your butter sauce into the pot with your pasta. Pour in the 1/2 cup of pasta water and place it on low to medium heat, stirring constantly for 2-5 minutes.
Cooking Shirmp Scampi
- In a large skillet or pan over medium heat, melt the butter with the olive oil. Add the minced garlic, black pepper, and red pepper flakes (if using) and cook for about 1 minute until fragrant. Be careful not to burn the garlic!
- Increase the heat slightly. Add the shrimp to the pan in a single layer. Cook for 2-3 minutes per side, just until they turn pink and opaque. They should not be fully cooked. The tail end of the shrimps should not be fully curled. Don't overcrowd the pan; cook in batches if necessary.
- Deglaze & Simmer Sauce: Pour in the white wine (or broth) and bring heat down to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes to allow the alcohol to cook off slightly and the sauce to reduce.
- Finish with Freshness: Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley.
Combining Your Shrimp And Pasta
- Combine with Pasta (Optional): Add the cooked pasta directly to the skillet with the shrimp and sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Serve Immediately: Season with additional salt and pepper to taste. Garnish with a lemon wedge and extra parsley.
Notes
- I prefer angel hair pasta or thin pasta. The type I used is the Barilla brand and the type is called Thin Spaghetti.
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