Juicy Shrimp in Lemon Sauce

Shrimp Scampi is a classic dish that perfectly balances juicy shrimp with a bright lemon garlic butter white wine sauce and delicate thin pasta. This recipe comes together quickly, making it an ideal weeknight dinner or an impressive meal for guests without spending too much time in the kitchen.

I first made this dish on a summer evening when friends unexpectedly stopped by. It was such a hit that now every time I cook shrimp scampi, they ask for seconds and bring new friends along.

Ingredients

• Large shrimp with tails on: juicy and flavorful, fresh or properly thawed frozen shrimp work best for that perfect texture
• Unsalted butter: essential for rich, silky sauce feeling adventurous try a quality plant-based butter if dairy-free
• Extra virgin olive oil: balances the butter and helps sauté the garlic evenly
• Fresh garlic cloves minced: key to building the sauce’s aromatic base fresh is a must here over powders
• Dry white wine such as Chardonnay or Pinot Grigio: adds acidity and depth avoid sweet wines as they can make the sauce cloying
• Juice of fresh lemon: brings brightness and freshness lifting the whole dish
• Thin pasta like spaghettini: cooks quickly and catches the sauce perfectly
• Salt: to season and enhance all the flavors
• Red pepper flakes optional: for a subtle heat kick that complements the garlic and lemon

Instructions

Sauté the Aromatics:

Start by melting butter and olive oil together in a large skillet over medium heat. Add minced garlic with a pinch of red pepper flakes and cook gently, stirring often for about 2 to 3 minutes. Watch carefully and remove from heat if the garlic begins to brown too quickly as this will introduce bitterness.

Cook the Shrimp:

Season the shrimp lightly with salt. Add the shrimp in a single layer to the skillet and cook for about 2 minutes on one side until they start turning opaque. Flip the shrimp and cook for another 1 to 2 minutes until fully opaque and curling into a loose C shape. Remove shrimp from the skillet but leave the garlic butter mixture in the pan.

Build the Sauce:

Add another tablespoon of butter to the skillet and let it melt. Pour in the dry white wine and let it simmer for about 2 minutes to reduce slightly. Stir in fresh lemon juice and salt to taste.

Finish the Dish:

Return the cooked shrimp to the skillet, tossing gently in the sauce for about 1 minute so the flavors meld. Add the cooked and drained pasta directly into the skillet and toss everything together until pasta is well coated and warmed through.

Serve:

Serve immediately with an extra squeeze of lemon or a sprinkle of fresh parsley if desired.

One of my favorite ingredients in this recipe is freshly squeezed lemon juice. It brightens the whole dish and keeps it fresh tasting even days later when you reheat the leftovers. I remember my mom making shrimp scampi on a holiday and how the tangy lemon always made the moment feel celebratory.

Storage Tips

To store leftovers, keep shrimp and pasta separate in airtight containers for up to three days in the fridge. Reheat gently on the stove with a splash of water or extra butter to keep the shrimp tender and prevent the pasta from drying out. Avoid freezing the full pasta and shrimp dish together as textures suffer.

Ingredient Substitutions

If you need a dairy-free option, plant-based butter works beautifully and keeps the sauce silky. No white wine on hand? A splash of chicken broth with a squeeze of lemon can replace both acidity and liquid. Try linguine or angel hair pasta if spaghettini is not available, just adjust cooking times accordingly.

Serving Suggestions

Serve this dish with a crisp green salad or steamed asparagus for a light meal. A piece of crusty bread is perfect for soaking up that lemon garlic butter sauce. Pair with a chilled glass of dry white wine like Sauvignon Blanc to echo the flavors in the sauce.

Serve shrimp scampi immediately so the shrimp stay tender and the pasta keeps a glossy sauce. A squeeze of lemon just before serving brightens every bite.

Common Questions About Recipes

→ What’s the best way to tell when shrimp is perfectly cooked?

The shrimp turn from translucent to opaque and their tails curl inward into a “C” shape. Cooking each side until opaque ensures tenderness.

→ Can I substitute the butter for a dairy-free option?

Yes, plant-based butters or lactose-free alternatives like Earth Balance or avocado oil butter work well without compromising flavor.

→ Which white wines are ideal for this dish?

Dry white wines such as Chardonnay or Pinot Grigio are recommended to enhance the sauce without adding sweetness.

→ How should the pasta be prepared for best results?

Cook pasta according to package instructions until al dente, then toss it gently in the shrimp sauce to absorb the flavors.

→ Is peeling and deveining shrimp necessary before cooking?

Yes, cleaning shrimp ensures a better texture and presentation. Deveining removes any grit and improves overall taste.