Shrimp Scampi with Lemon Butter

There’s a reason Shrimp Scampi with Lemon Butter smells like celebration the moment it hits the pan: the bright, citrusy perfume of lemon meets the warm, silky aroma of butter and garlic, while plump shrimp hiss and curl in a hot skillet. Each bite is a contrast of tender, slightly sweet shrimp, glossy, silk-like sauce, and al dente pasta that catches every last drop. It’s a dish that feels elegant yet comforting — the kind that makes weekday dinners feel special and dinner-party menus feel effortless.

This recipe is perfect when you want something fast that still leaves an impression: weeknight dinners, date nights at home, or a relaxed weekend meal with friends. It’s also a brilliant weeknight short-cut to impress guests without spending hours in the kitchen. If you adore rich, buttery sauces you’ll also enjoy the flavor profile in butter chicken with coriander rice and naan, which leans on similar comforting fats and spices.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Difficulty Level: Easy — great for cooks of any level

Nutrition Highlights

Estimated nutrition per serving (recipe makes 2 servings). These are approximate values calculated using typical ingredient nutrition data and cross-checked against USDA FoodData Central values and general guidance from reputable health sources (USDA, Mayo Clinic):

Calories: ~1,135 kcal
Protein: ~68 g
Carbohydrates: ~84 g
- Dietary Fiber: ~4 g
- Sugars: ~3–4 g
Fat: ~59 g
- Saturated Fat: ~20 g
Cholesterol: ~300 mg (shrimp are high in cholesterol but low in saturated fat)
Sodium: variable — depends on added salt and whether shrimp are pre-brined; estimate ~600–1000 mg

Notes on accuracy and health context:

Nutrition numbers are estimates and will vary with brands and portion sizes; I used standard values for 8 oz dry pasta, 1 lb raw shrimp, olive oil, and butter from the USDA FoodData Central database. For personalized dietary guidance, consult a registered dietitian or resources such as the Mayo Clinic and CDC.

Why You’ll Love It

Irresistible aroma and flavor: Garlic sautéed in olive oil and butter, bright lemon juice and zest, and a splash of white wine create a sauce that’s fragrant and layered.
Speed and simplicity: From pantry to plate in about 25 minutes — perfect for busy evenings when you still want something comforting.
Crowd-pleaser: Elegant enough for guests, familiar enough for kids and picky eaters who love buttery pasta and shrimp.
Protein-forward and satisfying: Shrimp provide lean protein, and with pasta this dish keeps you full and energized.
Versatile: Dress it up with extra herbs, add heat with red pepper flakes, or make it lighter by swapping some butter for extra olive oil or adding veggies.

Cooking Directions

Ingredients

8 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter, divided (2 tbsp + 2 tbsp)
4 tablespoons olive oil, divided (2 tbsp + 2 tbsp)
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup dry white wine (or low-sodium chicken broth as alcohol-free substitute)
Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

Optional ingredients and substitutions:

Swap white wine for low-sodium chicken or vegetable broth if you prefer no alcohol.
Use gluten-free pasta to make the dish gluten-free.
For a lighter version, reduce butter to 2 tablespoons and increase olive oil by 1–2 tablespoons.
Add 1 cup halved cherry tomatoes or baby spinach for extra color and nutrients.
Substitute shrimp with scallops or firm white fish fillets (adjust cooking times).

Step-by-step Instructions

Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside. Reserve 1/2 cup of pasta cooking water if you want to loosen the sauce later.
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat.
Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant — don’t let the garlic brown.
Add the shrimp to the skillet, cooking until they turn pink, about 2–3 minutes per side depending on size. Remove shrimp briefly if your pan gets crowded to avoid steaming.
Pour in the white wine, lemon juice, and lemon zest, and bring to a simmer for about 2 minutes to reduce slightly and concentrate flavor. Scrape any browned bits from the pan.
Add the cooked pasta to the skillet, tossing to combine everything together. If the sauce seems tight, add reserved pasta water a tablespoon at a time to reach desired silkiness.
Stir in the remaining butter, and season with salt and pepper to taste. Toss until the pasta is well-coated and the butter has melted into a glossy sauce.
Garnish with fresh parsley before serving.

Practical tips:

Avoid overcooking shrimp: they go from translucent to opaque quickly; remove them as soon as they curl and turn pink.
Heat balance: medium heat prevents burning garlic while keeping the butter from browning.
Emulsify sauce: finishing with a small bit of reserved starchy pasta water helps the sauce cling to noodles.
Taste as you go: lemon and salt levels vary with shrimp and wine, so season carefully near the end.

Best Pairings

Simple sides: A crisp green salad with lemon vinaigrette or steamed asparagus complements the brightness of the scampi.
Bread: Crusty baguette or focaccia is perfect for sopping up the lemon-butter sauce.
Wine: A dry white like Pinot Grigio or Sauvignon Blanc pairs nicely; if avoiding alcohol, sparkling water with a lemon twist refreshes the palate.
Alternative bases: Serve over zucchini ribbons for a low-carb swap or over buttery mashed potatoes for an indulgent twist. For a rice-based alternative that keeps the buttery garlic focus, consider pairing with a creamy garlic butter shrimp bowl with herb rice.

Storing Leftovers

Room temperature: Do not leave shrimp scampi at room temperature longer than 2 hours (or 1 hour at temperatures above 90°F) for food safety.
Refrigeration: Store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce; avoid high heat which overcooks shrimp.
Freezer: Not recommended for best texture — shrimp tend to become rubbery after freezing and reheating. If you must freeze, store without pasta in a freezer-safe container for up to 1 month; thaw overnight in the refrigerator and reheat gently.

Chef’s Advice

Choose the right shrimp: Large (16–20 count per pound) raw shrimp are ideal — they cook quickly and stay tender. Wild-caught or responsibly farmed shrimp with no added sodium are best for controlling flavor.
Temperature & timing: Hot pan, medium heat — too hot and the butter will brown and garlic will burn; too cool and the shrimp will steam.
Butter vs. oil: A combination of butter and olive oil gives you flavor plus a higher smoke point. Use high-quality unsalted butter for a clean, creamy finish.
Finish with acid: Fresh lemon juice added at the end brightens the dish and prevents it from tasting too heavy. Zest delivers aromatic lemon oils for extra lift.
Layer flavors: Deglaze with wine (or stock) and scrape the fond — those browned bits are flavor gold.

Creative Twists

Garlic-Lemon Shrimp Scampi with Roasted Vegetables: Roast cherry tomatoes, bell peppers, and asparagus and toss into the scampi for color and texture.
Spicy Mediterranean: Add chopped kalamata olives, capers, and a tablespoon of tomato paste; finish with oregano and a pinch of smoked paprika.
Paleo / Gluten-free: Serve over spiralized zucchini noodles or spaghetti squash and use ghee instead of butter for a grain-free version.
Creamy Scampi: Stir in 1/4–1/3 cup heavy cream at step 7 for a luxurious, creamy sauce; reduce wine slightly to balance.
Vegan-ish Swap: Replace shrimp with large king oyster mushroom slices or king trumpet “scallops,” use vegan butter and olive oil, and finish with extra lemon and parsley.

Common Questions & Answers

Q: Can I use frozen shrimp?
A: Yes — thaw fully in the refrigerator overnight or under cold running water. Pat dry before cooking to prevent steaming and promote browning.

Q: How do I know when the shrimp are done?
A: Shrimp are done when they turn opaque and pink and form a C-shape. If they curl tightly into an O-shape they are likely overcooked.

Q: Can I make this lighter or lower in calories?
A: Reduce butter to 2 tablespoons and increase olive oil slightly, use whole-grain or legume pasta for more fiber and protein, and add veggies to stretch portions while lowering per-serving calories.

Q: My sauce is too thin — how to thicken?
A: Simmer a little longer to reduce, or toss with more pasta (starch will thicken) and finish by whisking in a small knob of cold butter off the heat to emulsify.

Q: Leftovers taste a bit bland after reheating — any tricks?
A: Brighten with a squeeze of fresh lemon, a drizzle of good olive oil, and fresh herbs after reheating. Add a pinch of extra salt if needed.

Conclusion

Shrimp Scampi with Lemon Butter is one of those deceptively simple dishes that delivers big on flavor and comfort. It’s fast enough for a busy weeknight and elegant enough for company — a little garlic, a splash of wine, and fresh lemon transform humble ingredients into something memorable. Give this recipe a try, tweak it with the variations above, and share your photos and notes — I’d love to hear how you make it your own.

For additional inspiration and close variations, check out this flavorful version from Cafe Delites: Garlic Butter Shrimp Scampi – Cafe Delites, and for another approachable take you might compare notes with this recipe: Easy Shrimp Scampi Recipe (w/ Lemon & Garlic) | The Recipe Critic.