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Home » Mediterranean

Garlic Butter Shrimp Scampi

Published: Jul 26, 2019 · Last Updated: Sep 9, 2024 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This recipe for garlic butter shrimp scampi is so easy to make. It's light, bright, and has a little punch of garlic and lemon in a butter sauce.

garlic butter shrimp scampi in a bowl

I recently had an AMAZING garlic butter shrimp scampi dish. You'll never guess where it was from. I'll tell you in a minute. But... ever since I've had that dish, I've been working to recreate it. To capture the lightness of the dish. The delicious pasta. The lemon, the garlic, the BUTTER.

So. Where was this fantastic garlicy and light shrimp scampi from? Disney World. More precisely... the fancy Italian restaurant (Tutto Italia) in Epcot at Disney World.

I used dried linguine  for shrimp scampi because I wanted to make this quick and easy, but this would be incredible with homemade, fresh pasta. You can of course use spaghetti if you don't have any linguine on hand. (Or angel hair pasta, or even penne or other types of pasta if that's what you have).

Ingredients

  • Shrimp (fresh or thawed if frozen)
  • Pasta
  • Lemon (zest and juice)
  • Butter
  • Olive oil
  • Garlic clove
  • Fresh parsley
  • Salt and pepper
easy shrimp scampi
shrimp scampi with linguine
shrimp scampi with a fork

How to make with frozen shrimp

If you have frozen, unthawed shrimp, you can still make this garlic butter shrimp scampi! Instead of cooking for 2-3 minutes per side, you'll just cook the frozen shrimp for longer. I find that I usually cook my shrimp for 8 minutes on one side, and then only 3-4 minutes after flipping.

However, watch your shrimp carefully. You want to cook until it's opaque and pink, but not much longer than that or it will be tough.

Recipe notes

  • Every stove is different. I cook on a gas stove, but you might find that medium heat cooks the shrimp too slowly. If so, cook the shrimp for longer or turn the heat up on your stove.
  • When cooking the shrimp, flip them when they start to get pink and opaque.
  • You can definitely add parmesan cheese to this dish if you'd like! I've tried it with and without, and even though I'm usually a huge parmesan cheese lover, I prefer it without on this dish. If you do use parmesan, I recommend freshly grated or shaved.
  • If you're using fresh linguine and not dried, please note that the cooking time will be much shorter, so you may want to prepare the pasta after the shrimp is already cooking instead of starting it at the beginning.
  • This recipe uses fresh lemon zest. To zest, I use a microplane similar to this one.

More shrimp recipes

  • Air fryer shrimp scampi
  • Lemon orzo soup with shrimp
  • Air fryer frozen shrimp
  • Calabrian shrimp
  • Air fryer pesto shrimp
  • Orzo with shrimp and capers
Shrimp scampi with lemon zest

Garlic Butter Shrimp Scampi

Recipe by Aimee
This recipe for garlic butter shrimp scampi is so easy to make. It's light, bright, and has a little punch of garlic and lemon in a butter sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course, Pasta, Seafood
Cuisine American, Italian
Servings 2
Calories 873 kcal

Equipment

  • Microplane

Ingredients
  

  • 10-12 large shrimp deveined
  • ½ lb linguine pasta
  • 1 lemon, zest and juice
  • 6 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 tablespoon parsley, chopped
  • salt
  • pepper

Instructions
 

  • In a large pot, heat water to boiling. Add a touch of salt to the water. Add linguine and cook according to package directions.
  • Mince the garlic clove and chop the parsley leaves. Zest the lemon.
  • In a large skillet, heat 1 tablespoon olive oil over medium heat.
  • Add shrimp and cook 2-3 minutes per side. Remove from pan and set aside.
  • Wipe out the skillet. Add the butter to the skillet and let it start melting. Add the minced garlic and the lemon juice. Turn down the heat to medium-low. Cook for one minute.
  • Divide the pasta between the two bowls. Pour the lemon butter mixture on top. Top with the shrimp and sprinkle on lemon zest and parsley. Add salt and pepper to taste.

Notes

  • Every stove is different. I cook on a gas stove, but you might find that medium heat cooks the shrimp too slowly. If so, cook the shrimp for longer or turn the heat up on your stove. 
  • When cooking the shrimp, flip them when they start to get pink and opaque. 
  • You can definitely add parmesan cheese to this dish if you'd like! I've tried it with and without, and even though I'm usually a huge parmesan cheese lover, I prefer it without on this dish. If you do use parmesan, I recommend freshly grated or shaved.
  • If you're using fresh linguine and not dried, please note that the cooking time will be much shorter, so you may want to prepare the pasta after the shrimp is already cooking instead of starting it at the beginning.

Nutrition

Calories: 873kcalCarbohydrates: 91gProtein: 30gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 216mgSodium: 845mgPotassium: 468mgFiber: 5gSugar: 4gVitamin A: 1410IUVitamin C: 32mgCalcium: 108mgIron: 2mg

If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.

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Hi! I'm Aimee, and I'm so glad you stopped by! I love sharing easy recipes that are flavorful and delicious.
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garlic butter shrimp scampi

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