Garlic Lemon Butter Shrimp Scampi (20 Minutes)
Tender shrimp coated in a bright, silky garlic-lemon butter sauce with parsley. Ready in about 20 minutes when the shrimp are thawed and prepared; serve with pasta or vegetables.
Ingredients
- 1 1/2 lb large shrimp peeled, deveined, thawed if frozen, and patted dry
- 3 tbsp olive oil divided, 2 tbsp for searing and 1 tbsp for sauce
- 3 tbsp unsalted butter divided, 1 tbsp with garlic and 2 tbsp for finishing
- 5 garlic cloves finely minced
- 1/2 tsp red pepper flakes optional
- 1 tsp fresh lemon zest finely grated
- 2 tbsp fresh lemon juice add off heat
- 1/4 cup low-sodium seafood or vegetable broth use unsalted if available
- 1/4 cup fresh parsley chopped
- 1/2 tsp kosher salt adjust depending on broth
- freshly ground black pepper to taste
- 8 oz dried linguine optional for serving; cook separately and reserve some pasta water
Instructions
- Pat shrimp thoroughly dry; lightly season with salt and pepper. Mince garlic, zest and juice lemon, and chop parsley. If serving with linguine, cook it separately and reserve 1/2 cup pasta water.
- Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Add shrimp in a single layer, working in batches if necessary. Cook about 1–2 minutes per side until the flesh is pearly and opaque, then transfer to a clean plate.
- Reduce heat to medium-low. Add the last tablespoon olive oil and 1 tablespoon butter. Stir in the garlic and optional red pepper flakes for 30–45 seconds until fragrant, without browning.
- Add the broth and briefly simmer, scraping the browned bits from the pan. Lower heat and whisk in the remaining 2 tablespoons butter and the lemon zest until the sauce looks glossy.
- Return the cooked shrimp and their juices to the pan for about 30 seconds, just to coat and warm. Turn off the heat; stir in lemon juice and parsley. Adjust salt and pepper, loosen with a spoonful of reserved pasta water if needed, and serve promptly.
Notes
Timing assumes peeled, thawed shrimp and prepared ingredients; boiling dried linguine separately can extend total dinner time. Pat shrimp dry for proper searing, avoid browning garlic, and add fresh lemon juice off the heat. Shrimp are cooked when the flesh is pearly white and opaque. Refrigerate leftovers promptly and reheat gently. Contains shellfish and dairy; linguine adds wheat if used.