Shrimp Scampi

Shrimp scampi with lemon garlic sauce is an easy gourmet meal made in just 30-minutes! Serve with angel hair pasta, linguine, or crusty bread for a simple yet impressive dinner.

Table of Contents

1. Shrimp selection
2. Don’t overcook the shrimp
3. Make a pan sauce
4. To thicken the sauce
5. Garnish with fresh ingredients
6. Serve this with
7. FAQ
8. Shrimp Scampi Recipe

If you’re looking to break your boring dinner rut, then give this shrimp scampi recipe a try. In just minutes, you’ll be serving up an elegant Italian dish with restaurant-quality results. Serve as a light appetizer or nestled on top of a bed of pasta, and watch it disappear! For maximum flavor, gently sautéing the crustaceans allows the pieces to stay succulent and sweet.

There is an incredible amount of flavor left in the pan after cooking the shrimp. Don’t let it go to waste! Instead, make a white wine and lemon juice reduction, then thicken it with cold butter. This mixture yields a zippy sauce that clings nicely to the seafood. Toss in some ripe chopped tomatoes to complement the seafood and the acidity from the lemons.

Shrimp selection

Use large fresh or frozen shrimp that are at least 16/20 count per pound. I prefer to defrost them myself before cooking instead of purchasing thawed pieces. If the store leaves them out too long, they can become mushy or develop a strong odor. Prawns or langoustine are suitable substitutes. Just make sure to keep an eye on the cooking time as it can vary depending on size.

Don’t overcook the shrimp

Shrimp cook very quickly, in a matter of minutes. Make sure to have all of your sauce ingredients measured and prepared. Start by gently cooking the shallots, garlic, and red pepper flakes in butter and olive oil. This process draws out the fat-soluble flavors from the aromatic alliums and more capsaicin from the chili. 

Add the shrimp to the pan and cook both sides until it just starts to curl into a loose “C” shape and turns pink and opaque. Remove from the heat to prevent overcooking, and create some space to make the lemon butter garlic sauce.

Make a pan sauce

Once you remove the shrimp from the pan, there will be a ton of leftover salty flavor to make a delicious sauce. Add the zest and juice from a fresh lemon. Together they contribute citrus oils for a more robust lemony flavor and tartness from the citric acid. 

Add a dry white wine like chardonnay or pinot grigio to add a buttery, oaky taste. Boil this mixture until it reduces by half, the flavors become incredibly concentrated, and the acids less harsh on the palate. The reduction will be pretty thin, so you’ll need to whisk in butter.

To thicken the sauce

Chilled butter is the best way to thicken the sauce by creating an emulsion. Turn the heat down to low, so the fat in the butter does not rapidly melt once it hits the pan. Otherwise, this will cause a broken, greasy sauce. By gradually whisking the cold butter into the lemon white wine reduction, it can adequately emulsify into a creamy solution that lightly coats the shrimp.

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Garnish with fresh ingredients

Chop up some ripe Roma tomatoes and toss them in with the shrimp to complement the slight sweetness of the seafood and acidity from the lemons. For color and texture, you can add other vegetables to the dish, like zucchini, bell peppers, or sauteed spinach. Sprinkle in a generous amount of parsley, or other herbs like sliced basil and oregano work well too.

Serve this with

• Pasta: Angel hair pasta keeps the dish light but turns it into a satisfying entree. Other types of pasta like penne, fettucini, rotini, penne, or spaghetti are also good options.
• Bread: If you’re making shrimp scampi as a shared appetizer, serve it with some bread for dipping into the sauce. Tearing apart pieces of warm crusty Italian bread or slices of focaccia would be divine. 
• Gluten-free options: Make a big pot of risotto, spaghetti squash, or zucchini noodles. 
• Wine: I recommend a buttery Chardonnay, Pinot Grigio, or sparkling rosé to pair with this dish.

FAQ