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Classic Shrimp Scampi

Classic shrimp scampi with a buttery garlic lemon sauce made in one skillet and ready in about 20 minutes. Juicy shrimp are briefly seared, then tossed back in simmering lemon broth so every bite coats smoothly over pasta or crusty bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

shrimp scampi
  • 1.5 lb large shrimp peeled and deveined
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 garlic cloves minced
  • 0.25 tsp red pepper flakes
  • 0.25 cup chicken broth
  • 0.25 cup fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 8 oz linguine or angel hair pasta optional

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta (optional)
  1. If serving with pasta, cook linguine or angel hair pasta according to package directions until al dente, then drain and set aside for serving.
Season and sear shrimp
  1. Pat the large shrimp dry, then season with salt and black pepper.
  2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams.
  3. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink, then transfer shrimp to a plate.
Build the scampi sauce
  1. Add garlic and red pepper flakes to the skillet and cook for 30 seconds until fragrant.
  2. Pour in chicken broth, fresh lemon juice, and lemon zest, then simmer for 2 minutes.
  3. Stir in the remaining butter until melted.
  4. Return shrimp to the skillet and toss to coat in the buttery garlic lemon sauce.
  5. Add chopped fresh parsley and stir gently to combine, then serve immediately over pasta or with crusty bread and lemon wedges.

Notes

For the best sauce texture, briefly simmer after adding the lemon juice so it slightly reduces and clings to the shrimp. Refrigerate leftovers in a sealed container up to 2 days; reheat gently (microwave or stovetop over low) to avoid rubbery shrimp. Freezing is not recommended since lemony butter sauces can separate after thawing. For a lighter option, use a reduced amount of butter or swap in olive-oil based scampi style while keeping the lemon zest and garlic the same.