Lemony Shrimp Scampi Recipe (With Video and Step Images)

Prep Time:

15 mins

Cook Time:

5 mins

Total Time:

20 mins

Servings:

4

Our lemony shrimp scampi recipe couldn’t be easier to pull off and takes just minutes to make. It calls for only a handful of ingredients—shrimp, garlic, butter, olive oil, lemon juice, and parsley. We love serving it over quick-cooking angel hair pasta, but you can use any noodle you prefer, or even serve it alongside plenty of crusty bread as a crowd-pleasing starter. With so few ingredients and steps, this recipe moves quickly, so you’ll want to have your water boiling and ingredients prepped before beginning to cook the shrimp. Quick enough for a weeknight but elegant enough for company, it’s one of those back-pocket recipes you’ll reach for again and again.

Where Did Shrimp Scampi Originate?

The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey. Scampi are tiny, lobster-like crustaceans with pale pink shells, also known as langoustines. It's thought that Italian cooks in the United States used shrimp when they couldn't get scampi, but kept both names.

How to Peel and Devein Shrimp at Home

If the shrimp you're buying have not already been peeled and deveined, you'll want to do so at home before proceeding with the recipe. The good news? It's incredibly easy and takes only a few minutes.

First, use kitchen shears to slice down the back of each shrimp, then pull off the shell; you can remove the tail as well or leave it on for a restaurant-like presentation. Next, remove the vein, or dark digestive tract that runs along their backs, by pulling it out with a paring knife. If desired, give shrimp a quick rinse, then pat dry before cooking.

Directions

Boil water; cook shrimp until opaque:

Bring a large pot of salted water to a boil. In a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.

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Make sauce:

Reduce heat to medium. Add butter and garlic to skillet and sauté until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper and remove from heat.

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Cook pasta; drain:

Meanwhile, cook pasta according to package instructions, then drain.

If using a thicker noodle than angel hair, begin cooking the pasta before starting the shrimp.

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Stir in parsley, then toss with pasta and shrimp:

Stir parsley into sauce. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

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What to Serve With Shrimp Scampi?

Shrimp scampi is delicious served over a long noodle like angel hair or spaghetti, which will soak up some of the tangy, garlicky sauce. Instead of pasta, you can serve it alongside rice or mashed potatoes, or pair it with crusty bread for mopping up the sauce.

To round out the meal, serve the shrimp and pasta with a classic Caesar salad and a green vegetable like this zesty broccolini or simple steamed spinach.

More Easy Shrimp Recipes to Try:

Frequently Asked Questions

What is the best way to thaw frozen shrimp?

The best way to thaw frozen shrimp is to transfer the bag to the refrigerator and let them defrost gently overnight. For a faster solution, add shrimp to a large bowl of cold water and let sit for 10 to 15 minutes, changing out the water once if it looks icy.
Can I use bottled lemon juice for this recipe?

No, we don't recommend using bottled lemon juice for this recipe. Since there are so few ingredients involved, fresh lemon juice will lend the best, brightest flavor to the sauce. That said, if bottled lemon juice is all you have on hand, you can use it for this recipe, it just may not taste as bright and lemony as it contains preservatives and other ingredients besides juice.
Can I make shrimp scampi ahead of time?

No, we don't recommend making shrimp scampi ahead of time as shrimp can become rubbery when reheated. If you're pressed for time, however, you can prep the shrimp, garlic, parsley, and lemon juice a few hours ahead of time so all that's left to do is cook the shrimp and pasta and make the sauce.