Easy Shrimp Scampi
This easy shrimp scampi recipe brings together plump, juicy shrimp with a buttery garlic sauce that's brightened with white wine and fresh lemon juice. The magic happens in just one pan, which means minimal cleanup and maximum flavor.
Equipment
- Large skillet or sauté pan - 12-inch works best for even cooking
- Sharp knife - For mincing garlic
- Cutting board
- Measuring cups and spoons
- Pasta Pot - For cooking noodles
- Tongs or spatula - For flipping shrimp
- Citrus juicer - Optional, but helpful for getting maximum juice from lemons
Ingredients
- 1.5 pounds large shrimp - 680g, peeled and deveined, 21-25 count per pound
- 4 tablespoons unsalted butter - 56g, divided
- 2 tablespoons extra-virgin olive oil - 30ml
- 6 cloves garlic - minced
- 0.25 teaspoon red pepper flakes - 1.25ml, optional, adjust to taste
- 0.5 cup dry white wine - 120ml, such as Pinot Grigio or Sauvignon Blanc
- 3 tablespoons fresh lemon juice - 45ml, about 1 large lemon
- 0.25 cup fresh parsley - 15g, chopped
- salt and black pepper - to taste
For Serving
- 1 pound linguine or angel hair pasta - 454g, cooked according to package directions
- lemon wedges - for serving
Instructions
- Pat shrimp dry with paper towels, mince garlic, juice lemon, chop parsley, and season shrimp with salt and pepper. Start boiling pasta water if serving with pasta.
- Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, cook 1-2 minutes until bottoms are pink, then flip and cook 1-2 minutes more. Transfer shrimp to a plate.
- Add remaining 2 tablespoons butter to the same skillet. Once melted, add minced garlic and red pepper flakes, sauté 30-60 seconds until fragrant but not browned.
- Pour in white wine, scraping up browned bits from the pan. Simmer 2-3 minutes until reduced by half, then stir in fresh lemon juice and season with salt and pepper.
- Return shrimp and any juices to the skillet, toss to coat, and cook 30 seconds to 1 minute until warmed through. Remove from heat, stir in fresh parsley, and adjust seasoning.
- Serve over cooked pasta, or plate pasta first and top with shrimp and sauce. Garnish with additional parsley and serve with lemon wedges on the side.
Notes
- Use fresh or properly thawed frozen shrimp; never cook shrimp from frozen for this recipe.
- Pat shrimp completely dry before cooking to achieve a light sear instead of steaming.
- Don't overcrowd the pan when cooking shrimp; work in batches if necessary.
- Keep the garlic moving in the pan to prevent it from burning and turning bitter.
- Use a dry white wine you'd actually drink, as the flavor concentrates during cooking.
- Cook shrimp just until they form a loose C-shape; a tight O-shape indicates overcooking.
- Reserve some pasta water before draining to thin the sauce if needed.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.
- For a creamy variation, add 1/4 cup heavy cream or half-and-half with the lemon juice.
- Substitute chicken broth or seafood stock for white wine if you prefer a wine-free version.