Zesty Lemon Garlic Shrimp Scampi

$- Large shrimp (1 pound) - Fresh garlic (4 cloves, minced) - Unsalted butter (1/4 cup) - Olive oil (1/4 cup) - Lemon zest (1 tablespoon) - Fresh lemon juice (1/4 cup) - Red pepper flakes (1/4 teaspoon) - Salt and pepper for seasoning - Fresh parsley (1/2 cup, chopped) - Linguine or spaghetti (8 ounces) - Lemon wedges (for garnish) Gathering the right ingredients is key to making lemon garlic shrimp scampi. You start with large shrimp, about one pound. They should be peeled and deveined for the best results. Fresh garlic adds great flavor, so use four cloves, minced. Next, you need unsalted butter and olive oil, each 1/4 cup. These fats help to create a rich sauce. For that fresh zing, grab one tablespoon of lemon zest and 1/4 cup of fresh lemon juice. To add a bit of heat, include 1/4 teaspoon of red pepper flakes, adjusting to your taste. Don’t forget salt and pepper for seasoning. You'll also need fresh parsley, chopped, about 1/2 cup, to brighten the dish. For the pasta, choose either 8 ounces of linguine or spaghetti. Finally, lemon wedges will serve as a garnish, adding a lovely touch to your plate. {{ingredient_image_1}} First, bring a large pot of salted water to a boil. This adds flavor to the pasta. Add 8 ounces of linguine or spaghetti to the pot. Cook according to the package instructions until the pasta is al dente. This takes about 8 to 10 minutes. Once done, drain the pasta in a colander. Make sure to reserve about 1/2 cup of the pasta water. This water helps to adjust the sauce later. In a large skillet, melt 1/4 cup of unsalted butter and 1/4 cup of olive oil over medium heat. This blend adds a rich flavor. Once melted, add 4 cloves of minced garlic. Cook the garlic for 30 seconds until it smells great. Be careful not to burn it, as burnt garlic tastes bitter. Now, add 1 pound of peeled and deveined shrimp to the skillet. Season with salt, pepper, and 1/4 teaspoon of red pepper flakes. These spices bring out the shrimp's natural taste. Cook the shrimp for 2 to 3 minutes on one side until they turn pink. Then, flip them over. Add 1 tablespoon of lemon zest and 1/4 cup of lemon juice to the shrimp. This gives the dish a bright, zesty flavor. Add the drained pasta to the skillet with the shrimp. Toss everything together until well mixed. If the mixture looks dry, slowly stir in some of the reserved pasta water. This helps create a nice, silky sauce that coats the pasta and shrimp. Finally, stir in 1/2 cup of chopped fresh parsley. This adds color and freshness to the dish. Remove the skillet from heat. Serve the shrimp scampi right away, with lemon wedges on the side. These wedges add extra zing when squeezed over the dish. To make shrimp perfect, avoid overcooking them. Shrimp cook fast. If you cook them too long, they become rubbery. You want them to be tender and juicy. - Cook shrimp for 2-3 minutes on one side. - Flip them when they turn pink on the first side. You can tell shrimp are done by their color. Raw shrimp are gray. When they turn pink, they are ready. Remove them from heat right away. You can change the heat level by adjusting red pepper flakes. If you like more spice, add more flakes. If you prefer it mild, use less. - Start with 1/4 teaspoon and taste as you go. To enhance lemon flavor, add extra lemon zest. It gives a bright taste. Zest is the colored part of the peel. Use a microplane to zest the lemon easily. Cooking pasta al dente is key for this dish. Al dente means "to the tooth" in Italian. It means the pasta is firm, not mushy. - Cook the linguine or spaghetti until it is slightly firm when bitten. To test for doneness, bite a piece of pasta. If it feels firm but not hard, it is ready. Drain it and save some pasta water for later. This water helps to mix with your sauce. Pro Tips Use Fresh Shrimp: Always opt for fresh shrimp if possible, as they have a superior flavor and texture compared to frozen ones. Adjust the Spice: Feel free to modify the amount of red pepper flakes based on your heat preference for a customized kick. Reserve Pasta Water: The starchy pasta water not only helps to thicken the sauce but also enhances the overall flavor of the dish. Garnish Right Before Serving: Add the parsley and lemon wedges just before serving to maintain their freshness and vibrant color. {{image_2}} You can change up the protein in this dish. If you love scallops, use them instead of shrimp. Scallops cook fast and taste great with the same flavors. You can also use chicken. Just sauté it until it's cooked through. For a vegetarian twist, try sautéing fresh vegetables. Bell peppers, zucchini, or mushrooms work well. They add color and nutrients to your meal. You can serve this dish in many ways. Pair it with a fresh salad for a light meal. A simple green salad with a lemon vinaigrette is perfect. You can also serve it over rice instead of pasta. Basmati or jasmine rice will soak up the sauce nicely. For a unique twist, try it as a salad. Just toss the shrimp and pasta with greens and a little dressing. Want to take your dish to the next level? Add a splash of white wine to the skillet. It adds depth and a nice aroma. You can also toss in capers or sun-dried tomatoes. These ingredients give the dish extra flavor and a gourmet touch. Don’t be afraid to experiment with your own favorites! To store leftover shrimp scampi, place it in an airtight container. This keeps it fresh and safe to eat. You can store it in the fridge for up to three days. If you wait longer than that, the shrimp may spoil. You can freeze leftover scampi for later use. Use a freezer-safe container or bag to prevent freezer burn. Before freezing, let it cool completely. This helps keep the texture nice. To thaw, place it in the fridge overnight. You can also use the microwave to thaw it quickly. When reheating shrimp scampi, do it gently. Use a skillet over low heat. This keeps the shrimp from getting tough. Stir it often and add a splash of water or broth if it seems dry. After reheating, taste it. You may need to add more salt or lemon juice for flavor. Shrimp scampi is made of shrimp, garlic, butter, and lemon. It often has white wine, parsley, and red pepper flakes. Some people add pasta like linguine or spaghetti. This dish is a classic that highlights the fresh flavors of each ingredient. Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw, place the shrimp in cold water for about 15-20 minutes. This way, they cook evenly and taste great. Frozen shrimp can be very convenient and still delicious. To make this dish healthier, use less butter and olive oil. You can also add more vegetables, like spinach or zucchini. Whole grain pasta is a great swap for regular pasta too. This adds fiber and nutrients without losing flavor. A crisp white wine like Sauvignon Blanc or Pinot Grigio works well. These wines balance the richness of the dish. They also enhance the lemon and garlic flavors. A glass of chilled wine makes for a tasty meal experience. Yes, you can prepare some parts ahead. Cook the pasta and sauté the shrimp separately. When ready to serve, simply combine them in a skillet. Reheat gently to avoid overcooking the shrimp. This saves time and keeps your meal fresh! This recipe for lemon garlic shrimp scampi is simple and delicious. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for perfect results. We also covered variations and storage tips to keep your meal fresh. Cooking shrimp can be fun and rewarding. With practice, you’ll master it and impress your friends and family. Enjoy trying this dish and exploring the many ways to make it your own. Happy cooking!$

Zesty Lemon Garlic Shrimp Scampi

A delicious and flavorful shrimp scampi dish with a zesty lemon and garlic sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1 cup unsalted butter
1 cup olive oil
1 tablespoon lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon red pepper flakes
to taste salt and pepper
1 cup fresh parsley, chopped
8 ounces linguine or spaghetti
as needed lemon wedges, for garnish

Instructions

In a large pot of salted boiling water, add the linguine or spaghetti. Cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on one side until pink, then flip the shrimp and add the lemon zest and lemon juice.
Add the drained pasta to the skillet with the shrimp and toss to combine. If the mixture seems dry, gradually stir in some reserved pasta water until you reach your desired consistency.
Stir in the chopped parsley and remove from heat. Serve immediately with lemon wedges on the side for extra zest.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword garlic, lemon, pasta, scampi, shrimp