Lemon Garlic Shrimp Scampi 🍤

Elevate Your Dinner with Lemon Garlic Shrimp Scampi 🍤

Bright, buttery, and done in 20 minutes—Shrimp Scampi is the Italian‑American weeknight hero that tastes restaurant‑worthy. Lemon zest and garlic perfume the pan while sweet, briny shrimp stay tender and juicy. Tossed with linguine, it’s a fresh, satisfying dinner any time of year.

History & cultural background

“Scampi” in Italy traditionally refers to langoustines cooked with garlic, butter, and lemon. In the United States, the dish evolved into shrimp scampi—keeping the flavors, swapping in readily available shrimp, and often tossing everything with pasta for a full meal.

Ingredients for 2 people

• 1/2 lb (225 g) linguine 🍝
• 1/2 lb (225 g) large shrimp, peeled and deveined 🦐
• 3 tbsp unsalted butter, divided 🧈
• 3 cloves garlic, minced 🧄
• Zest of 1 lemon + juice of 1 lemon 🍋
• 1/4 tsp red pepper flakes, to taste 🌶️
• Salt and freshly ground black pepper 🧂
• 2 tbsp fresh parsley, chopped 🌱
• Grated Parmesan, for serving (optional) 🧀

Optional but lovely: 1/4 cup dry white wine to deglaze

Step-by-step Instructions

1. Cook the pasta (8–10 minutes)

• Bring a large pot of well-salted water to a rolling boil. Cook linguine until al dente. Reserve 1/2 cup pasta water; drain.

2. Sauté the aromatics (1–2 minutes)

• In a wide skillet over medium heat, melt 1 tbsp butter. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant—don’t brown the garlic.

3. Cook the shrimp (3–4 minutes)

• Add shrimp, season with salt and pepper, and sprinkle in lemon zest. Cook 1–2 minutes per side until just pink and opaque (120–125°F/49–52°C internal). Transfer shrimp to a plate.

4. Build the sauce (2–3 minutes)

• Deglaze the pan with white wine (if using); simmer 1 minute to reduce by half, scraping up any bits. Add lemon juice and 1/4 cup reserved pasta water.
• Off heat, whisk in remaining 2 tbsp cold butter to emulsify into a glossy sauce.

5. Toss and finish (1–2 minutes)

• Add drained linguine and shrimp back to the skillet. Toss over low heat, adding splashes of pasta water as needed to lightly coat every strand.
• Taste and adjust salt, pepper, and lemon. Shower with parsley.

Serve immediately, with Parmesan at the table if you like.

Variations & serving ideas

• Add 1 cup halved cherry tomatoes with the garlic for a burst of sweetness.
• Swap linguine for spaghetti or zucchini noodles for a lighter take.
• Stir in 2 tbsp capers or a handful of arugula at the end for a peppery bite.
• Serve with garlicky toasted breadcrumbs for crunch and a crisp green salad.

Chef tips & storage 💡

• Don’t overcook shrimp: Pull them as soon as they curl and turn pink.
• Save that pasta water: Its starch helps the sauce cling to the pasta.
• Control heat: Keep garlic pale golden—not brown—or it will taste bitter.
• Storage: Best enjoyed fresh. If needed, refrigerate up to 1 day and rewarm gently with a splash of water; seafood can toughen on reheating.

Fun facts 🧠

• The term “scampi” refers to a crustacean—langoustine—not the sauce; the American name reflects the cooking style.
• A quick emulsified sauce gives that restaurant sheen without heavy cream.

FAQ ❓

• Can I use frozen shrimp? Yes—thaw overnight in the fridge or under cold running water; pat very dry before cooking.
• No wine on hand? Use seafood or chicken stock with extra lemon; the sauce will still be bright and flavorful.