Easy Shrimp Scampi Recipe
An easy shrimp scampi recipe featuring tender, garlicky shrimp in a bright, buttery lemon sauce, tossed with pasta for a complete dinner in about 20 minutes.
Equipment
- Large skillet
- pot for pasta
- Tongs
Ingredients
- 12 oz linguine or spaghetti
- 1½ lbs shrimp peeled and deveined
- Salt and pepper to taste
- 4 tbsp olive oil divided
- 6 tbsp unsalted butter divided
- 6 garlic cloves minced
- ¼ tsp red pepper flakes optional
- ¾ cup chicken broth
- ¼ cup fresh lemon juice about 2 lemons
- 2 tbsp fresh parsley chopped
- Grated parmesan for serving
Instructions
Cook the Pasta and Sear the Shrimp
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving about ½ cup of pasta water, and set aside.
- While the pasta cooks, season the shrimp with salt and pepper. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat, then add the shrimp in a single layer. Cook for 1-2 minutes per side, until pink and just opaque, being careful not to overcook them. Transfer the shrimp to a plate and set aside.
Build the Garlic Butter Sauce
- In the same skillet, add the remaining olive oil and minced garlic along with the red pepper flakes if using, cooking for 30-45 seconds until fragrant but not browned.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it reduce slightly for 2-3 minutes, then whisk in the remaining 4 tablespoons of butter until the sauce turns glossy and slightly thickened.
Combine and Serve
- Add the cooked shrimp back into the skillet along with the drained pasta, tossing everything together until well coated in the sauce. If the sauce seems too thick or the pasta looks dry, add a splash of the reserved pasta water to loosen it.
- Season with additional salt and pepper to taste, then garnish with fresh parsley and serve immediately with grated parmesan on the side.
Notes
- Cooking the shrimp separately and adding them back at the end prevents them from overcooking while the sauce comes together, since shrimp can quickly turn rubbery if left in the pan too long.
- Whisking in cold butter at the end of the sauce, rather than melted butter from the start, helps the sauce turn glossy and slightly thickened rather than thin and greasy.
- Reserving a bit of pasta water before draining is a simple trick that helps loosen the sauce to the perfect consistency without diluting the flavor.
- If making this a shrimp scampi recipe without wine, the combination of chicken broth and lemon juice used here already replicates much of that acidity and depth, so no additional adjustments are needed.
- Leftovers keep well in the refrigerator for up to 3 days, though shrimp tends to firm up further upon reheating, so reheat gently over low heat to avoid overcooking it further.