Shrimp Scampi Lemon Garlic

Shrimp Scampi is a classic dish combining large succulent shrimp with a bright lemon garlic butter white wine sauce, served over delicate pasta. It comes together quickly and effortlessly, making it perfect for weeknight dinners or special occasions when you want something impressive but simple. The balance of zesty lemon, savory garlic, and rich butter makes this a true crowd-pleaser.

I first made this recipe on an anniversary dinner and now it is our go-to when we want to treat ourselves without spending hours in the kitchen.

Ingredients

• Shrimp: large and peeled for quick cooking and juicy texture, fresh or thawed from frozen is fine
• Butter: the base for the sauce, opt for unsalted high quality butter or plantbased butter substitute if needed
• Garlic: fresh, minced to infuse the butter with a fragrant depth
• Dry white wine: such as Chardonnay or Pinot Grigio, provides acidity and complexity. Avoid sweet wines
• Fresh lemon juice: brightens and balances the richness of the butter, use freshly squeezed for best flavor
• Olive oil: helps cook the garlic and shrimp without burning and adds fruitiness
• Thin pasta such as spaghettini or angel hair: cooks quickly and holds sauce well
• Red pepper flakes: optional, add a gentle heat for balance
• Salt: enhances all flavors and seasons the shrimp perfectly

Instructions

Sauté the garlic in butter and olive oil:

Melt butter and add olive oil to a skillet over medium heat. Add minced garlic and red pepper flakes if using. Cook gently until garlic turns golden and fragrant, about 2 to 3 minutes but avoid browning to prevent bitterness. This step builds the flavor base for your scampi sauce.

Cook the shrimp:

Season the shrimp lightly with salt. Add shrimp to the skillet and cook without moving for about 2 minutes until they turn opaque on one side. Flip shrimp and cook another 1 to 2 minutes until fully opaque and curled into a C shape indicating doneness. Remove shrimp from pan and keep the garlic butter sauce in the skillet.

Simmer the sauce:

Add extra butter to the skillet and let it melt. Pour in the dry white wine and simmer gently for about 3 to 4 minutes until slightly reduced and fragrant. Stir in fresh lemon juice and adjust salt to taste. This sauce should be balanced between buttery richness, bright acidity, and a hint of garlic warmth.

Combine shrimp and pasta:

Return shrimp to the skillet and toss them in the sauce for a minute to reheat and coat fully. Add cooked pasta and toss well to mix and absorb the sauce. Serve immediately topped with chopped parsley or extra lemon wedges if desired.

I love how the lemon juice lifts the entire dish, turning the butter sauce into something light and elegant. One of my favorite memories is cooking this with my mom shortly after I moved here. It was the perfect meal to welcome a new chapter and the flavors still remind me of home.

Storage Tips

Store leftover shrimp scampi in an airtight container in the refrigerator. Because the pasta will absorb sauce, it is best eaten within two days. To reheat, warm gently in a skillet adding a splash of broth or wine to loosen the sauce. Avoid microwave reheating to keep shrimp tender.

Ingredient Substitutions

Butter can be substituted with plantbased butter blends for dairy free options without compromising flavor. Dry white wine is essential for acidity and depth but if none is available, use chicken or vegetable broth plus a splash of white wine vinegar or lemon juice as a last resort. You can swap thin pasta for gluten free or spiralized vegetables like zucchini noodles for a low carb alternative.

Serving Suggestions

Serve with a green salad with a tangy vinaigrette to complement the richness of the scampi. A crusty baguette or garlic bread is perfect for soaking up every last drop of sauce. Pair with a chilled glass of the same white wine used in cooking to complete the experience.

Serve immediately garnished with chopped parsley and lemon wedges for brightness. Enjoy with crusty bread to soak up the sauce.

Common Recipe Questions

→ How can I tell when shrimp is properly cooked?

Shrimp turns opaque and its color changes from translucent to a solid pink or white. The tails curl into a "C" shape when cooked perfectly.

→ Which type of white wine works best in this dish?

Dry white wines like Chardonnay or Pinot Grigio complement the flavors without adding sweetness.

→ Can I substitute butter in the sauce?

Yes, plant-based butter substitutes like Earth Balance or avocado oil butter work well without compromising flavor.

→ What pasta pairs well with lemon garlic shrimp?

Thin pastas such as spaghettini or angel hair capture the sauce beautifully and balance the dish.

→ How do I prepare shrimp before cooking?

Clean and de-vein the shrimp thoroughly to ensure optimal texture and taste.