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Easy Shrimp Scampi
15
min active
·
4
servings
·
20
min total
Juicy shrimp sautéed in a lemon garlic butter sauce — fast, simple, reliable.
Avo's Tip
Remove shrimp as soon as opaque.
No shrimp? Scallops or firm white fish, cubed, work the same way.
No white wine? Chicken broth plus 1 tsp white wine vinegar replaces it well.
No linguine? Spaghetti, bucatini, or angel hair (cooks in 3 minutes) all work.
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.
Storage & Reheating
Fridge: 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.
Why It Works
Shrimp cook quickly and the sauce comes together fast.
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Ingredients
1
450 g / 1 lb large raw shrimp, peeled and deveined
2
4 garlic cloves, minced
3
60 ml / ¼ cup low-sodium chicken broth
4
2 tbsp fresh lemon juice
5
2 tbsp olive oil
6
3 tbsp unsalted butter
7
225 g / 8 oz linguine or spaghetti (optional)
8
Zest of 1 lemon
9
Black pepper, to taste
10
¼ tsp red chili flakes (optional)
11
Fresh parsley, finely chopped
Instructions
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.
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.
ingrediENTS
—
1
450 g / 1 lb large raw shrimp, peeled and deveined
—
2
4 garlic cloves, minced
—
3
60 ml / ¼ cup low-sodium chicken broth
—
4
2 tbsp fresh lemon juice
—
5
2 tbsp olive oil
—
6
3 tbsp unsalted butter
—
7
225 g / 8 oz linguine or spaghetti (optional)
—
8
Zest of 1 lemon
—
9
Black pepper, to taste
—
10
¼ tsp red chili flakes (optional)
—
11
Fresh parsley, finely chopped
instructions
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Easy Shrimp Scampi
15
min active
·
20
min total
·
4
servings
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