Lemon Shrimp Scampi

With just a few ingredients and simple tips, you can make the perfect shrimp scampi recipe that’s better than you’ll have at the restaurant! Ready in 10 minutes.

Shrimp scampi is made with an easy sauce of garlic, butter, lemon juice, parsley and white wine. For me, I like to use a bit of extra virgin olive oil to support the butter, it gives the dish good flavor and helps keep the butter from browning during cooking. 

As with all beloved classics, this recipe has many variations and additions. Some may add a sprinkle of parmesan, and others may even thicken the sauce a bit.

Shrimp Scampi Ingredients: 

The components of this recipe are simple: shrimp and scampi sauce

• Shrimp: You’ll need only one pound of shrimp to make this recipe. Look for larger shrimp which are more meaty and juicy. Frozen shrimp is fine to use here. To save time, you can buy peeled and deveined shrimp.
• Lemons: Both the juice and the zest will be used for acidity.
• Butter: The sauce is a made with lots of butter so use a high quality one.
• Olive oil: This adds body and flavor and helps the butter not to brown during cooking.
• Garlic: Fresh garlic is best here
• Parsley: This herb adds freshness and lightens the dish up a bit.
• Wine: Any dry white wine is fine. You could substitute chicken broth although it will change the profile slightly.

Wine

The best wine for scampi is a crisp dry white wine that you’ll enjoy drinking with this amazing meal! Try Pinot Grigio, Viognier, a dry Riesling, or Sauvignon Blanc.

Tips for Shrimp Scampi

• To save time, purchase peeled and deveined shrimp.
• If serving as an appetizer, you can leave the tails on the shrimp but if serving over pasta or to kids, recommend taking the tail off the shrimp before serving.
• The ingredients can be prepared up to 24 hours in advance. The dish will take just minutes to come together.
• Shrimp scampi cooks quickly, so be sure to prepare salads, sides, cook your pasta or toast your bread before the shrimp hits your pan. 
• Serve it with pasta or crusty bread. If going the pasta route, select a long pasta such as angle hair, spaghetti, or linguine. 
• If you plan to serve with pasta or rice, double the sauce so you have plenty to toss it in. 
• Low-Carb serving options such as zucchini noodles or cauliflower rice will also work in place or pasta or bread to serve. 

Print Recipe

Lemon Shrimp Scampi

Author: savoryfoodtrail.com Cooking Method: Saute Cuisine: French Courses: Dinner Recipe Keys: M Meat Non Vegetarian Quick Meals

Difficulty: Intermediate Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Description

This Shrimp Scampi is garlicky, buttery, and bright with lemon and a pop of fresh parsley. A quick weeknight-friendly dish but also fancy enough for entertaining guests.

Ingredients

Servings

• 1 lb Fresh or Frozen Shrimp (thawed, peeled, and deveined)
• 5 clove Garlic (finely chopped)
• 3 tbsp Olive oil
• 4 tbsp Unsalted butter
• ¹⁄₄ cup White wine
• 1 Lemon (zested)
• 1 Lemon (juiced)
• ¹⁄₂ cup Parsley (finely chopped)

Instructions

1. Pat the shrimp dry and put them in a mixing bowl. Add a pinch of salt, half the garlic, and 1 tablespoon extra virgin olive oil. Toss to combine. Set aside for 15 to 20 minutes.

    

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2. In a large cast iron skillet, heat the remaining olive oil over medium-high heat.

   When the oil starts to shimmer, add the marinated shrimp mixture.

   Cook the shrimp for about 1 to 1 ½ minutes on each side or until it begins to turn pink. Remove the shrimp and set it aside on a plate (they will finish cooking when added back into the pan).

3. To the skillet add the remaining garlic and cook until fragrant (careful not to brown the garlic).

   Add the wine, and lemon juice and cook for a couple minutes until reduced by ½.

   Add the butter and cook until melted.

   Return the shrimp back to the pan and toss to coat. Allow the shrimp a couple minutes to warm through and finish cooking.

   Turn the heat off and add the parsley and lemon zest. Serve with a side of bread