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To create a bright and tasty Lemon Garlic Shrimp Scampi, you need these key ingredients: - 1 pound large shrimp, peeled and deveined - 1/2 cup unsalted butter - 4 cloves garlic, finely minced - 1 teaspoon red pepper flakes - Zest and juice of 2 medium lemons - 1/4 cup fresh parsley, finely chopped - Salt and freshly ground black pepper - 8 ounces linguine or spaghetti - 1/2 cup cherry tomatoes (optional) Each ingredient plays a vital role. Large shrimp bring a sweet and tender bite. Butter gives a rich base, while garlic adds a warm, savory note. Red pepper flakes give a gentle kick, and lemon brightens the dish. Fresh parsley adds color and freshness. When choosing your shrimp, look for ones that are firm and smell fresh. The butter should be unsalted to control your dish's saltiness. Fresh garlic is a must for best flavor. If you want a bit of spice, adjust the red pepper flakes to your liking. For a pop of color, halved cherry tomatoes make a lovely addition. Gather these ingredients, and you are ready to make a delightful meal that bursts with flavor. {{ingredient_image_2}} To start, you need to cook the pasta. First, fill a large pot with water and add salt. Bring the water to a vigorous boil. This step is key for great pasta. Once boiling, add 8 ounces of linguine or spaghetti. Cook it until it is al dente, which usually takes about 8-10 minutes. After cooking, drain the pasta but save 1/2 cup of that starchy pasta water. This water helps thicken the sauce later. Set the pasta aside while you prepare the shrimp. Next, it's time to sauté the shrimp. Grab a large skillet and heat it over medium heat. Add 1/2 cup of unsalted butter to the skillet and let it melt completely. Once melted, toss in 4 cloves of finely minced garlic and 1 teaspoon of red pepper flakes. Stir this mixture for about 1-2 minutes until the garlic becomes fragrant and light golden. Now, add the shrimp. You should have 1 pound of large shrimp that are peeled and deveined. Arrange them in a single layer in the skillet. Season them with salt and freshly ground black pepper. Cook the shrimp for 2-3 minutes on one side until they start to turn pink. Then flip them over and cook for an extra 2 minutes. The shrimp should now be fully pink and opaque. Once your shrimp is cooked, it’s time to brighten the dish. Squeeze in the juice of 2 medium lemons and add the zest from 1 lemon. This will give your dish a fresh, zesty flavor. Now, stir in 1/4 cup of finely chopped fresh parsley. If you want a pop of color, add 1/2 cup of halved cherry tomatoes. If the sauce looks thick, add some of that reserved pasta water a little at a time. Keep stirring until you’ve reached the right sauce consistency. Now, let's bring the dish together. Take the drained pasta and add it to the skillet with the shrimp and sauce. Toss everything gently to coat the pasta well with the sauce. Heat it through for about 1 minute. This lets all those wonderful flavors meld together beautifully. Finally, it’s time to serve. Use a plate to distribute the shrimp scampi evenly. For a lovely finish, garnish each plate with some extra parsley and a sprinkle of lemon zest. Enjoy your bright and tasty lemon garlic shrimp scampi while it's hot! - Best type of shrimp to use: I recommend using large shrimp. They hold their shape well and have a nice, meaty texture. Look for shrimp that are fresh, with a slight ocean smell. - How to prevent overcooking shrimp: Shrimp cook quickly. Once they turn pink and opaque, they are done. Keep a close eye on them and remove them from heat as soon as they look right. You can also use a timer for each side, cooking for about 2-3 minutes. - Adding white wine for depth: A splash of white wine adds great flavor. It balances the richness of the butter and brings out the lemon. Use a dry wine like Sauvignon Blanc or Pinot Grigio. - Recommended spices and herbs: Besides garlic, red pepper flakes give a kick. Fresh parsley adds a bright touch. You can also try thyme or basil for extra flavor. - Creative plating suggestions: Use a large plate to showcase the pasta and shrimp. Twirl the pasta into a nest in the center. Arrange shrimp around it for a pleasing look. - Using garnishes to elevate the dish: A sprinkle of fresh parsley and a bit of lemon zest on top adds color and freshness. You can also add a few cherry tomato halves for a pop of red. Pro Tips Fresh Shrimp is Best: Always opt for fresh shrimp when available. It enhances the flavor and texture of the dish significantly. Adjust Spice Levels: Feel free to adjust the amount of red pepper flakes to suit your spice preference. Start with a smaller amount and add more if desired. Reserve Pasta Water: Don’t forget to save some pasta water before draining. It’s a great way to adjust the sauce’s consistency without losing flavor. Garnish for Presentation: A sprinkle of extra parsley and lemon zest just before serving not only enhances the flavor but also makes the dish visually appealing. {{image_4}} You can easily swap out the pasta for other types. If you need gluten-free, use brown rice pasta or quinoa pasta. They work well in this dish. For a lighter twist, replace the butter with olive oil. This change keeps the flavor but cuts some fat. Add fresh veggies to boost nutrition and taste. Spinach or bell peppers blend nicely with the shrimp. They add color and crunch. You can also try different herbs. Basil adds a unique flavor that pairs well with lemon. Experiment to find your favorite combinations. If you want a low-carb meal, use zucchini noodles instead of pasta. They are fresh and delicious, making a great base for the shrimp. For a vegan option, try plant-based shrimp and dairy-free butter. This way, everyone can enjoy the dish, no matter their diet. To keep your shrimp scampi fresh, refrigerate it within two hours of cooking. Place it in a shallow container to cool quickly. This helps prevent bacteria growth. You can use glass or plastic containers with tight lids. If you have a lot, divide the dish into smaller portions. This makes it easier to reheat later. When reheating shrimp and pasta, use the stovetop for best results. Heat a skillet over low heat. Add a splash of water or broth to keep it moist. Stir gently to warm the dish evenly. Avoid the microwave, as it can make the shrimp soggy. Always check that the shrimp is heated through but not overcooked. Yes, you can freeze shrimp scampi. For best results, pack it in airtight containers. Leave a little space at the top for expansion. Label the container with the date. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove to keep the texture nice. Lemon Garlic Shrimp Scampi is quick. It takes about 10 minutes to prep and 15 minutes to cook. In total, you will spend around 25 minutes on this dish. It is perfect for a busy weeknight or a special dinner. Yes, you can use frozen shrimp! Just remember to thaw them first. Place them in cold water for about 15-20 minutes. This helps keep their texture nice. After thawing, pat them dry with a paper towel. This step helps the shrimp sauté well without steaming. This dish pairs well with many sides. Here are a few ideas: - Garlic bread - A fresh garden salad - Steamed asparagus or broccoli - White wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors nicely. Lemon Garlic Shrimp Scampi is a tasty choice! It has protein from shrimp and healthy fats from butter. One serving has about 400 calories. However, the butter does add saturated fat, so enjoy it in moderation. You can also lighten it by using olive oil instead of butter. This blog post covered how to make Lemon Garlic Shrimp Scampi. We discussed the ingredients, steps, and tips to create the dish perfectly. Remember, using fresh shrimp and herbs will enhance your meal. Feel free to switch up the pasta and flavors to fit your tastes. With these tips, you can impress friends and family. Enjoy crafting this delicious recipe, and make it your own!

Zesty Lemon Garlic Shrimp Scampi

A delicious shrimp scampi dish with a zesty lemon and garlic flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup unsalted butter
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 medium lemon zest
  • 2 medium lemons, juiced
  • 1/4 cup fresh parsley, finely chopped
  • to taste salt and freshly ground black pepper
  • 8 ounces linguine or spaghetti
  • 1/2 cup cherry tomatoes, halved (optional)

Instructions
 

  • In a large pot, bring salted water to a vigorous boil. Add the linguine or spaghetti and cook according to the package instructions, or until al dente. Once cooked, drain the pasta, reserving 1/2 cup of the pasta water for later use, and set the pasta aside.
  • In a large skillet heated over medium heat, add the unsalted butter. Allow it to melt fully, then introduce the minced garlic and red pepper flakes. Sauté the mixture for 1-2 minutes, stirring frequently, until the garlic is fragrant and lightly golden.
  • Carefully place the shrimp into the skillet in an even layer. Season generously with salt and freshly cracked black pepper. Cook the shrimp for about 2-3 minutes on one side until they begin to turn pink, then flip them over. Cook for an additional 2 minutes or until the shrimp are completely pink and opaque.
  • Once the shrimp are cooked, pour in the lemon zest and juice. Stir in the chopped parsley and halved cherry tomatoes, if using. If the sauce appears too thick, add the reserved pasta water gradually, stirring until you achieve your desired sauce consistency.
  • Add the drained pasta to the skillet with the shrimp and lemon sauce. Toss everything gently until the pasta is well coated with the sauce, allowing it to heat through for about 1 minute to let the flavors meld beautifully.
  • Distribute the shrimp scampi evenly onto plates, garnishing with a sprinkle of extra parsley and an additional dash of lemon zest for a bright finish. Serve immediately while hot.

Notes

Adjust the red pepper flakes based on your spice preference.
Keyword garlic, lemon, pasta, scampi, shrimp