Shrimp Scampi Lemon Garlic (Printer-Friendly)
Tender shrimp cooked in lemon garlic butter sauce with white wine, served over pasta.
# What You’ll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Pasta
02 -
8 ounces spaghettini pasta
→ Dairy and Fats
03 -
4 tablespoons unsalted butter
04 -
2 tablespoons olive oil
→ Produce
05 -
4 cloves garlic, minced
06 -
1 fresh lemon, juiced
→ Beverages
07 -
120 milliliters dry white wine (such as Chardonnay or Pinot Grigio)
→ Spices
08 -
1/4 teaspoon red pepper flakes
09 -
Salt, to taste
→ Garnish
10 -
Fresh parsley, chopped (optional)
# Steps to Make This:
01 -
Clean and devein shrimp if necessary. Cook spaghettini according to package instructions until al dente, then drain and set aside. Mince garlic and juice the lemon.
02 -
In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add minced garlic and red pepper flakes, cooking until garlic is golden and fragrant, about 1–2 minutes.
03 -
Add seasoned shrimp to the skillet. Cook on one side until shrimp turn opaque, about 2 minutes, then flip and cook the other side until fully opaque, about 1 minute more. Remove shrimp from skillet and set aside.
04 -
Add remaining 2 tablespoons butter to the skillet, allowing it to melt. Pour in dry white wine and simmer for 2–3 minutes to reduce slightly. Stir in fresh lemon juice and salt to taste.
05 -
Return shrimp to the skillet and cook through for an additional minute to marry flavors. Add cooked spaghettini and toss to coat evenly with the sauce.
06 -
Plate the shrimp and pasta mixture, garnish with chopped fresh parsley if desired, and serve immediately.
# Additional Notes:
01 -
Use dry white wine such as Chardonnay or Pinot Grigio; avoid sweet wines to maintain proper flavor balance.
02 -
Shrimp are done when they turn opaque and tails curl inward forming a 'C' shape.