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20-Minute Meals
Easy Shrimp Scampi
This Easy Shrimp Scampi delivers bold, restaurant-style flavor with minimal effort. A quick garlic butter sauce, bright lemon, and perfectly cooked shrimp make this a reliable weeknight dinner that feels elevated without adding complexity.
RECIPE AT A GLANCE
15
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Shrimp cook quickly and the sauce comes together fast.
Ingredients
Protein
• 1 lb large raw shrimp, peeled and deveined
Seasoning
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• Zest of 1 lemon
• Black pepper, to taste
Sauce
• ¼ cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
Pasta & Grains
• 8 oz linguine or spaghetti (optional)
Topping
• ¼ tsp red chili flakes (optional)
• 2 tsp Fresh parsley, finely chopped
How to Make It
1
Cook pasta in well-salted water according to package instructions. Reserve 120 ml / ½ cup pasta water, then drain.
2
Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook 1–2 minutes per side , until just pink. Remove shrimp and set aside.
3
Lower heat slightly , add butter to the skillet, then stir in garlic and chili flakes. Cook 30 seconds , just until fragrant.
4
Deglaze with chicken broth, scraping up any browned bits. Simmer 2 minutes .
5
Stir in lemon zest, lemon juice, and cooked pasta (if using). Add a splash of reserved pasta water to loosen the sauce.
6
Return shrimp to the pan , toss gently, and cook 1 minute until warmed through.
7
Finish with parsley and black pepper. Serve immediately.
8
Shrimp are done when they form a loose “C” shape — tight curls mean overcooked.
9
Keep heat moderate when adding garlic to avoid bitterness.
10
Pasta water helps the sauce cling without extra butter.
How to Make It
1
Cook pasta in well-salted water according to package instructions. Reserve 120 ml / ½ cup pasta water, then drain.
2
Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook 1–2 minutes per side , until just pink. Remove shrimp and set aside.
3
Lower heat slightly , add butter to the skillet, then stir in garlic and chili flakes. Cook 30 seconds , just until fragrant.
4
Deglaze with chicken broth, scraping up any browned bits. Simmer 2 minutes .
5
Stir in lemon zest, lemon juice, and cooked pasta (if using). Add a splash of reserved pasta water to loosen the sauce.
6
Return shrimp to the pan , toss gently, and cook 1 minute until warmed through.
7
Finish with parsley and black pepper. Serve immediately.
8
Shrimp are done when they form a loose “C” shape — tight curls mean overcooked.
9
Keep heat moderate when adding garlic to avoid bitterness.
10
Pasta water helps the sauce cling without extra butter.
Ingredients
Protein
• 1 lb large raw shrimp, peeled and deveined
Seasoning
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• Zest of 1 lemon
• Black pepper, to taste
Sauce
• ¼ cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
Pasta & Grains
• 8 oz linguine or spaghetti (optional)
Topping
• ¼ tsp red chili flakes (optional)
• 2 tsp Fresh parsley, finely chopped
Storage & Reheat
Store:
Store leftovers in an airtight container for up to 2 days.
Reheat:
Warm gently in a skillet over low heat with a splash of broth or water. Avoid microwaving shrimp for too long — it can toughen quickly.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Remove shrimp as soon as opaque.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use frozen shrimp?
Yes, thaw fully first.
Is this very garlicky?
Balanced, but adjustable.
Can I add wine?
Yes, add before shrimp.
Quick Fixes
Shrimp overcooked: Pull them the moment both sides are pink and opaque — 1–2 minutes per side max.
Sauce too thin: Add pasta water in small amounts and toss vigorously — the starch emulsifies with the butter into a silky sauce.
Garlic burning: Add garlic to a cold pan with butter and bring the heat up together — this prevents scorching.
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