Lemon Garlic Shrimp Scampi

The first time I made lemon garlic shrimp scampi, a summer thunderstorm knocked out the power just as I finished cooking. My kitchen filled with the scent of garlic and butter as we ate by candlelight, the bright citrus notes somehow perfect against the sound of rain. Something about that unplanned dinner party made this dish stick in my regular rotation.

Last spring, I made this for my sister who claimed she hated seafood. The kitchen filled with that irresistible garlic-butter aroma while the shrimp turned pink before our eyes. She reluctantly tried one bite, then proceeded to eat a full portion, asking for the recipe before she left.

Ingredients

• Large shrimp: Pat them completely dry before cooking, a trick my fishmonger taught me that ensures they sear rather than steam in the pan.
• Fresh lemon juice: Please squeeze it yourself, as the bottled stuff lacks the bright, floral notes that make this dish sing.
• Dry white wine: I use whatever Im drinking that night, usually Pinot Grigio, but chicken broth works beautifully if youre avoiding alcohol.
• Linguine: The flat, slightly wider noodle holds up perfectly against the buttery sauce, though any long pasta will work in a pinch.

Instructions

Prep your pasta water first:

Get your heavily salted water boiling before anything else, as the sauce comes together quickly. The pasta water should taste like the sea.

Pat those shrimp dry:

Use paper towels to remove all moisture from your shrimp, then season them. This ensures they get that beautiful golden sear rather than steaming.

Quick-cook the shrimp:

Theyll need just 1-2 minutes per side until pink and opaque. Watch carefully as overcooked shrimp turn rubbery faster than you can say scampi.

Build your flavor base:

When you add the garlic to the hot pan, youll smell the magic happening immediately. Keep it moving so it becomes fragrant without browning.

Create that luxurious sauce:

The lemon juice and wine will sizzle dramatically as they hit the hot pan. Let them simmer until slightly reduced and intensified.

Bring it all together:

Return the shrimp to the sauce, then add your linguine. Keep tossing until every strand is gloriously coated.

Save

One particularly chilly evening last winter, I served this scampi to neighbors whod helped us after a snowstorm. As we twisted pasta onto our forks, the conversation flowed as easily as the wine, and that simple meal somehow turned strangers into friends around our dining table.

Perfecting Your Pasta

Cook your linguine exactly one minute less than the package directions suggest, as itll continue cooking when tossed with the hot sauce. The pasta should offer a slight resistance when bitten, what Italians call the perfect al dente texture that makes all the difference between good pasta and great pasta.

Shrimp Selection Tips

While size labels like jumbo or extra-large arent standardized, look for shrimp labeled 16/20 per pound for this recipe. Theyre substantial enough to stand up to the quick cooking without becoming tough, yet not so large that they overwhelm the delicate pasta strands.

Making It Your Own

This scampi recipe welcomes gentle adaptation based on what you have on hand. Sometimes I add halved cherry tomatoes during the final minute of cooking, their juices mingling beautifully with the lemony sauce.

• For extra richness, stir in a splash of heavy cream just before adding the pasta.
• Fresh herbs beyond parsley work wonderfully, with basil or chives making regular appearances in my summer versions.
• A sprinkle of toasted breadcrumbs adds delightful texture if youre feeling ambitious.

Save

This lemon garlic shrimp scampi has taught me that sometimes the simplest ingredients, prepared with care, create the most memorable meals. Its waiting for you to make it your own, perhaps becoming part of your own kitchen stories.

Questions & Answers

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat for only 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp become tough and chewy. Once they change color, remove them immediately to a plate, then add back to the sauce at the end of cooking.

→ Can I use frozen shrimp?

Yes, frozen shrimp work well. Thaw them completely in the refrigerator beforehand and pat very dry before cooking. Excess moisture prevents proper browning and can make the shrimp stick to the skillet.

→ What if I don't have white wine?

Substitute with chicken or vegetable broth, or use additional lemon juice mixed with water. The wine adds subtle complexity, but the dish remains delicious without it since the lemon and garlic provide plenty of flavor.

→ How do I achieve the perfect sauce consistency?

Reserve pasta water before draining and add it gradually while tossing the linguine with the sauce. Start with a splash and add more as needed until the sauce coats the pasta lightly without being soupy or dry.

→ Can I make this dish ahead of time?

This dish is best served immediately after assembly while the shrimp and sauce are hot. However, you can prep ingredients in advance—cook pasta separately, keep shrimp refrigerated until cooking, and make the sauce just before serving.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the bright lemon and garlic flavors beautifully. These lighter wines enhance the seafood without overwhelming the delicate shrimp and citrus notes.