Go Back
of garlic shrimp scampi served over linguine pasta, garnished with fresh parsley and lemon slices in a skillet

The Ultimate Guide to Shrimp Scampi: Quick, Garlicy, and Delicious

Mealoras
This classic Shrimp Scampi is the perfect 20-minute meal. It combines succulent shrimp with a rich garlic-butter sauce and a bright lemon finish. Simple, family-friendly, and incredibly delicious.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner
Servings 4 People

Ingredients
  

The Pasta

  • 8 oz 225g Linguine or Spaghetti
  • Reserved: 1/2 cup starchy pasta water saved after boiling

The Shrimp

  • 1 lb 450g Large Shrimp (peeled and deveined)
  • 2 tbsp Extra Virgin Olive Oil
  • To taste: Salt and Black Pepper

The Sauce

  • 4 tbsp Unsalted Butter divided into 2 portions
  • 5 cloves Garlic finely minced
  • 1/2 cup Chicken or Vegetable Broth
  • 1/4 cup Fresh Lemon Juice approx. 1 large lemon
  • 1/2 tsp Red Pepper Flakes optional

The Garnish

  • 1/4 cup Fresh Parsley chopped
  • 1 tsp Lemon Zest

Instructions
 

  • Boil the Pasta: Cook pasta in a large pot of salted water according to package directions until al dente. Save 1/2 cup of pasta water, then drain and set pasta aside.
  • Prep & Season: Pat shrimp completely dry with paper towels. Season with a pinch of salt and black pepper.
  • Sear Shrimp: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 1 minute per side until pink. Remove shrimp from the pan and set aside on a plate.
  • Aromatics: Lower heat to medium. Add the remaining 2 tbsp butter. Once melted, stir in the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant (do not brown).
  • Simmer Sauce: Pour in the broth and lemon juice. Simmer for 2-3 minutes until the liquid reduces slightly.
  • Toss & Emulsify: Add the cooked pasta and shrimp back into the skillet. Toss well to coat. If the sauce is too thick, add a splash of the saved pasta water.
  • Finish: Remove from heat. Sprinkle with fresh parsley and lemon zest. Serve immediately

Notes

  • Storage: Best enjoyed fresh. Store leftovers in an airtight container for up to 2 days.
  • Reheating: Reheat gently in a pan over low heat with a splash of broth to prevent the shrimp from becoming rubbery.
  • Variation: For a low-carb version, replace the linguine with 3 medium zucchinis turned into "zoodles."