Garlic Lemon Shrimp Scampi

Garlic Lemon Shrimp Scampi is loaded with shrimp, vegetables, and herbs and can be made in under 10 minutes from start to finish!

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Quick shrimp scampi recipe

This entire meal can be finished up and ready in the time it takes to boil pasta. Literally minutes. A few extra if your shrimp are frozen to account for the time it takes to defrost under running water. Perfect for late nights, quick midweek meals or just when you simply forget to pull something out of the freezer.

Much like Salt and Pepper Pasta this Shrimp Scampi recipe relies only on a few simple pantry ingredients to whip up a flavorful, simple pasta sauce in minutes.

Plus with shrimp, onion, garlic, tomatoes, olive oil, lemon and herbs and you’ve got a plate full of deliciousness that you can really feel good about!

Ingredients

This recipe created in partnership with Barilla Gluten Free and Safeway.

• Large Shrimp – one pound, raw, fresh or frozen
• Olive oil and butter – using olive oil and a few tablespoons butter for flavor.
• Shallot or onion  – shallot has a nice mild flavor but  white, red or yellow onions work just as well.
• Garlic cloves  – as much as you’d like but make sure to include at least 1 tablespoon of minced garlic for the best flavor.
• Lemon –   to get the most out of your lemon, make sure to zest it first, then cut in half and juice it, then slice it in rounds to add to the sauce while simmering.
• Pasta – this gluten free shrimp scampi recipe was made with gluten free pasta. But it can also be made with traditional spaghetti, fettuccine or angel hair are all great with shrimp scampi. Or substitute any pasta you have on hand, fresh spinach leaves or rice.
• Red pepper flakes
• Black pepper and salt
• Parmesan cheese
• White wine – or chicken stock, water or lemon juice

How to buy frozen shrimp

The numbers indicate how many you can expect to get out of one pound. For example “21-25’s” are on average 21-25 shrimp per pawn, a nice large size compared to the more common “30-36′.

They are available with or without the shell, or with only the tail. Shell-on shrimp add a bit more flavor but are much more difficult and time consuming to eat. Tail on shrimp are the best of both worlds with a little added flavor from the shell, but also with more ease of eating.

Shrimp also come “vein-in” or “deveined” or in other words -cleaned. Always, always buy the deveined shrimp. Let me tell you from experience, deveining shrimp as a money saving tactic is never a good idea. Just buy it already cleaned.

Step by step instructions

1. Boil pasta (reserve a bit of water).
2. Meanwhile, sear shrimp in single layer in a hot skillet.
3. Reduce heat then start to build the sauce. Add shallots (or scallion/onion) and cook until translucent, about 2 minutes. Add garlic, red pepper flakes, lemon juice and white wine, reduce.
4. Whisk in the butter a bit of the reserved cooking water then return the shrimp.
5. Remove from heat, mix in fresh herbs, lemon zest, and cooked pasta. Stir well, top with tomatoes and parmesan and season with salt and pepper to taste. Serve immediately.
6. Enjoy!

📖 Recipe

Garlic Lemon Shrimp Scampi

Garlic Lemon Shrimp Scampi is loaded with shrimp, vegetables, and herbs and can be made in under 10 minutes from start to finish!

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Prep Time: 2 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 10 minutes minutes

Course: Main Course

Cuisine: Italian

Servings: 4 servings

Calories: 331kcal

Author: Tristin Rieken

Ingredients

• 16 ounces dried pasta spaghetti, fettuccine, angel hair, etc 1 box
• 1 pound shrimp raw, large (21-25 count), shelled and de-veined, (if you want, keep the tail on for an attractive presentation)
• 3 tablespoons  olive oil
• 2 tablespoons  butter
• 1 large shallot or ¼ medium onion, chopped
• 4 cloves garlic chopped, about 1 tablespoon minced garlic
• ¼ teaspoon red pepper flakes (optional)
• 1 large lemon (about 2 tablespoons lemon juice + 1 tablespoon zest)
• ½ cup dry white wine
• 1 medium tomato diced
• 2 tablespoons fresh basil or parsley, finely chopped
• ¼ cup grated parmesan cheese
• black pepper to taste

Instructions

• Add the pasta to a large pot of boiling salted water, stir to make sure it separates; cover. Return to boil and cook until al dente. Drain, reserving up to a cup of pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, season the shrimp with salt and pepper and add to the hot pan in a single layer. 
• Allow shrimp to sear and sit for about 1 minute before stirring then saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. 
• Reduce heat to medium then add shallots to the skillet and cook until translucent, about 2 minutes. Add garlic and red pepper flakes (if using). When garlic is fragrant, after about 1 minute, add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter a bit of the reserved cooking water then return the shrimp.
• Remove from heat, mix in fresh herbs, lemon zest, and cooked pasta. Stir well, top with tomatoes and parmesan and season with salt and pepper to taste. Serve immediately.

Nutrition

Calories: 331kcal | Carbohydrates: 7g | Protein: 27g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 306mg | Sodium: 1034mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 25mg | Calcium: 252mg | Iron: 3mg

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