15-Minute Lemon Garlic Butter Shrimp Scampi
Shrimp Scampi
Zesty lemon, rich butter, and garlicky shrimp tossed with linguine. A quick, elegant dinner in under 20 minutes.
Nutrition (per serving)
There is something truly magical about a dish that tastes like it came straight out of a high-end Italian bistro but takes less than 20 minutes to pull together. This Shrimp Scampi is my go-to for those busy weeknights when I want something that feels a bit sophisticated without spending hours in the kitchen. The combination of bright lemon, pungent garlic, and velvety butter creates a sauce that clings perfectly to every strand of linguine, making it an absolute crowd-pleaser.
The secret to a perfect scampi is all in the timing—shrimp cook incredibly fast, and you want them to be just tender and pink, never rubbery. I love adding a splash of crisp white wine to deglaze the pan, which adds a lovely depth of flavor that balances the richness of the butter. Serve this up with a big piece of crusty bread to soak up every last drop of that liquid gold sauce, and you will have a dinner that feels like a celebration even on a Tuesday!
Ingredients
- Linguine pasta:1 lb
- Large shrimp, peeled and deveined:2 lb
- Unsalted butter:1/2 cup
- Olive oil:4 tbsp
- Garlic cloves, minced:6 pieces
- Red pepper flakes:1/2 tsp
- Dry white wine (like Pinot Grigio):1/2 cup
- Fresh lemon juice:1/4 cup
- Fresh parsley, chopped:1/4 cup
- Salt and black pepper:to taste
Instructions
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Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
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While the pasta is cooking, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
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Season the shrimp with salt and pepper. Add them to the skillet in a single layer and sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside.
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In the same skillet, add the remaining butter. Once melted, stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
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Pour in the white wine and lemon juice. Bring to a simmer and let the liquid reduce by about half, which should take 3-4 minutes.
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Return the cooked shrimp to the skillet along with the drained linguine and fresh parsley.
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Toss everything together until well-coated, adding a splash of the reserved pasta water if the sauce needs to be thinned out or loosened.
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Season with extra salt or a squeeze of lemon juice if desired, and serve immediately.
Tips & Notes
- Always use fresh lemon juice rather than the bottled kind; the acidity is much cleaner and brighter.
- If you prefer not to cook with wine, you can substitute it with an equal amount of chicken broth.
- Pat your shrimp dry with paper towels before seasoning; this helps them get a better sear in the pan.
