Lemon Garlic Butter Shrimp

I still remember the first time I tried making lemon garlic butter shrimp scampi—my kitchen filled with the bright, zesty smells of lemon and garlic that instantly made me feel like I'd stepped into a cozy Italian bistro.

One evening, unexpected friends dropped by and I had nothing but frozen shrimp; I tossed this together and suddenly, everyone was asking for the recipe—it was a total win!

Ingredients

• Shrimp: I always use large peeled and deveined shrimp with tails on to get that perfect texture and presentation
• Garlic: Freshly minced for the most vibrant and fragrant flavor
• Butter and olive oil: The combo gives a luscious base that keeps the shrimp juicy
• Lemon juice and zest: I zest first for that fresh burst then squeeze the juice for balance
• Parsley: Chopped fresh at the end to add a bright, herbal finish

Instructions

Get Everything Ready:

Pat your shrimp dry so they brown nicely and season lightly with salt and pepper—this simple prep sets the stage for that amazing flavor

Heat Things Up:

Warm olive oil and butter in your skillet until they sizzle—imagine that inviting, buttery aroma filling your kitchen

Sizzle the Shrimp:

Cook shrimp just until pink and opaque, flipping once—this quick sear locks in their juicy sweetness

Sauté the Aromatics:

Add garlic and shallots to the butter-infused skillet and cook until fragrant, careful not to burn them or the flavor turns bitter

Deglaze the Pan:

Pour in white wine or chicken broth, scraping up those brown bits—the base of rich, deep flavor

Add Lemon and Spice:

Stir in lemon juice, zest, and optional red pepper flakes, filling the kitchen with fresh citrus brightness and a gentle kick

Toss It All Together:

Return shrimp to the skillet, coating them with the sauce and warming through for a minute or two—perfection!

Finish and Serve:

Sprinkle chopped parsley over the top and serve immediately, best over pasta or with crusty bread to soak up every drop

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This recipe became more than just a meal during family gatherings when the aroma would pull everyone into the kitchen, turning simple dinners into celebrations filled with laughter and stories.

Keeping It Fresh

Always use the freshest shrimp you can find—if they smell 'fishy,' they aren’t fresh and will affect the delicate flavors. Fresh garlic and fresh parsley are equally important to keep those vibrant notes alive.

When You're Missing Something

If you don’t have white wine, chicken broth is a great substitute. Sometimes I’ve even used a splash of lemon-infused vinegar for a tart twist. Don’t stress about the shallots; they are optional but add a lovely sweetness when on hand.

Serving Ideas That Clicked

Over linguine is classic, but crusty bread is my personal favorite to soak up extra sauce. I also love adding halved cherry tomatoes or baby spinach toward the end for freshness and color.

• Remember to reserve some pasta water—it can help loosen the sauce if it seems thick
• Feel free to adjust red pepper flakes depending on your heat preference
• Leftovers reheat well but best enjoyed within a day for peak flavor

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Thanks for spending time in the kitchen with me—can’t wait for you to make this your own go-to dish. Happy cooking and see you next recipe!

Recipe FAQs

→ How do I prevent the shrimp from overcooking?

Cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Remove promptly to avoid toughness.

→ Can I substitute the white wine in the sauce?

Yes, you can use chicken broth or a light seafood stock as a flavorful alternative.

→ What pasta pairs well with this dish?

Linguine or spaghetti work best, cooked al dente to complement the sauce and shrimp texture.

→ Is it necessary to peel and devein shrimp?

Peeling and deveining improve texture and flavor, but tails can be left on for presentation if desired.

→ How can I add extra color and nutrition?

Adding halved cherry tomatoes or fresh baby spinach to the sauce brings vibrant color and nutrients.