15-Minute Garlic Butter Shrimp Scampi
The ultimate weeknight hero! This fast and easy Garlic Butter Shrimp Scampi recipe comes together in 15 minutes. It features perfectly cooked shrimp in a luscious, glossy garlic butter sauce with lemon and parsley. Serve it over pasta or with crusty bread for a restaurant-worthy meal.
Ingredients
- 8 ounces linguine pasta or other pasta, optional
- Salt for pasta water
- ¾ cup 1½ sticks unsalted butter, cubed and divided
- 4 large cloves garlic minced (about 4 teaspoons)
- ¼ teaspoon crushed red pepper flakes
- 1½ pounds large shrimp 16-20 count, peeled and deveined
- Salt and freshly ground black pepper to taste
- 3 tablespoons fresh flat-leaf parsley finely chopped
- 2 tablespoons freshly squeezed lemon juice about ½ lemon
For Serving (Optional):
- Extra chopped parsley
- Lemon wedges
- Crusty bread for dipping
- Grated Parmesan cheese
Instructions
- (If using pasta): Bring a large pot of generously salted water to a boil. Cook linguine according to package directions until al dente. Important: Reserve ½ cup of starchy pasta water before draining. Drain the pasta and set aside.
- Start the Sauce: Melt half the butter (6 tbsp) in a large skillet over medium heat until foaming. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until fragrant and light golden. Do not let the garlic burn.
- Cook the Shrimp: Pat the shrimp completely dry and season generously with salt and pepper. Increase heat to medium-high. Add shrimp to the skillet in a single layer (work in batches if needed). Cook for 2-3 minutes per side, until pink, opaque, and lightly golden. Do not overcook. Transfer shrimp to a clean plate.
- Finish the Sauce: Reduce heat to medium. Add the remaining 6 tbsp of butter, chopped parsley, and fresh lemon juice to the skillet. Stir constantly, scraping up any browned bits, until the butter is melted and the sauce is glossy and emulsified. Taste and adjust seasoning.
- Combine & Serve: Return the cooked shrimp to the skillet. If using pasta, add the cooked linguine. Toss everything to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve immediately, garnished with extra parsley, lemon wedges, and crusty bread on the side.
Notes
- Dry Your Shrimp: Patting the shrimp completely dry with paper towels is essential for getting a good sear, not steaming them.
- Don't Overcook: Shrimp cook very quickly! They are done as soon as they turn pink and opaque. Overcooked shrimp will be tough.
- Wine Variation: For a classic shrimp scampi with white wine, add ¼ cup of dry white wine (like Pinot Grigio) after the garlic is fragrant. Let it bubble and reduce by half before adding the shrimp.
- No-Pasta Serving: This recipe is fantastic served as an appetizer. Omit the pasta and serve the shrimp and sauce in a shallow bowl with plenty of crusty bread for dipping.
- Storage: This dish is best served immediately. Reheating can overcook the shrimp and cause the butter sauce to separate.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 2gProtein: 41gFat: 37gSaturated Fat: 21gSodium: 820mgFiber: 1gSugar: 1g
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