If you’re seeking a dish that impresses with minimal effort, look no further than Lemon Garlic Shrimp Scampi. It’s a recipe where simplicity meets elegance, perfect for both busy weeknights and hosting friends.
- Cuisine: Italian-American
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick and straightforward, requiring just 25 minutes from start to finish.
- Combines simple ingredients for a bright, bold flavor.
- Perfectly balanced with the richness of butter and the freshness of lemon and parsley.
- Versatile enough to serve as a casual meal or an upscale entrée.
Ingredients
- 16 ounces linguine, cooked al dente in lightly salted water: Provides a hearty base that complements the shrimp perfectly.
- 1 1/2 pounds large 16-20 count shrimp, shelled and deveined: Choose shrimp with tails on for presentation or remove for convenience.
- 4 tablespoons butter: Adds richness and helps brown the shrimp. Substitute with ghee for a nuttier flavor.
- 3 tablespoons olive oil: Balances the butter and imparts a fruity aroma and flavor.
- 4 cloves garlic, minced: Essential for its pungent aroma and flavor that defines the dish.
- 1/2 teaspoon red pepper flakes: Provides a gentle heat. Adjust to preference for spiciness.
- 1/2 cup white wine: Adds acidity and depth. Use chicken broth if wine is unavailable.
- 3 tablespoons freshly squeezed lemon juice: Brightens the dish and balances the butter’s richness.
- 1 teaspoon fresh lemon zest: Intensifies the lemon aroma.
- Freshly ground black pepper and salt to taste: Essential for seasoning and enhancing flavors.
- 1/3 cup finely chopped parsley: Complements the lemon and garlic, adding freshness.
- Parmesan cheese for sprinkling: Provides a salty, savory finish.
- Extra chopped parsley for garnishing: Optional, but adds color and freshness.
How to Make It
Step 1: Sauté the Shrimp
In a medium-sized pan, heat the butter and olive oil over medium-high heat. Once the butter is fully melted and foaming subsides, raise the heat to high and add the shrimp. Sauté for one minute, then flip. This quick sear locks in moisture. Add the minced garlic and red pepper flakes. Continue cooking for another minute, ensuring the shrimp turn opaque but not tough. Remove shrimp from the pan and keep them warm.
Step 2: Make the Sauce
In the same pan, add the white wine, lemon juice, and lemon zest. Keep the heat on high to bring the mixture to a boil for 2-3 minutes. This reduces the liquid, concentrating its flavors and volatilizing the alcohol in the wine. Add black pepper and salt, adjusting to taste.
Step 3: Combine and Serve
Reduce the heat to medium and return the shrimp to the pan. Add the chopped parsley and stir everything delicately, ensuring the shrimp are well-coated with the sauce. Serve the shrimp and sauce immediately over the al dente linguine. Finish with a sprinkle of freshly grated Parmesan cheese and a touch of chopped parsley for extra color and flavor.
Recipe FAQs
Can I use frozen shrimp?
Yes, frozen shrimp work well. Just make sure to thaw them properly before cooking to avoid excess moisture, which can affect the texture.
Is there a non-alcoholic substitute for the white wine?
If you’d prefer not to use wine, chicken broth or vegetable stock are excellent alternatives that still add depth to the sauce.
Can I prepare this dish in advance?
While it’s best served freshly cooked, you can prep ingredients ahead. Store the shrimp and sauce separate from the pasta, then reheat gently before serving to maintain the dish’s quality.
