Entree: United States – Garlic Butter Shrimp Scampi (Browned-Butter & Lemon Zest Variation)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 4 cloves garlic, minced (about 1 1/2 tbsp / 22 g)
- 1 1/4 lb (567 g) large shrimp, peeled and deveined, tails on or off as preferred
- salt (to taste) and pepper (to taste)
- 1/3 cup (80 ml) dry white wine
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- 3 tbsp (45 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 cup (15 g) fresh parsley, chopped
- 8 oz (225 g) linguine or spaghetti (optional; for serving)
- pasta cooking water, reserved (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook pasta to al dente if using; reserve 1 cup (240 ml) pasta cooking water before draining.
2. In a large skillet over medium heat, melt 2 tbsp (28 g) of the butter with the olive oil. Continue cooking the butter until it foams and turns light brown with a nutty aroma (about 2–3 minutes); watch carefully to avoid burning.
3. Add the minced garlic and sauté 30–45 seconds until fragrant. Increase heat to medium-high and add the shrimp in a single layer; season with salt and pepper. Cook until shrimp begin to turn pink on the first side, about 1–2 minutes, then flip.
4. Pour in the white wine and add red pepper flakes if using; let the liquid simmer and reduce by about half (1–2 minutes) so flavors concentrate and shrimp finish cooking. Stir in the remaining 2 tbsp (28 g) butter, lemon juice, and lemon zest to form a glossy sauce.
5. If serving with pasta, add drained pasta to the skillet and toss with the shrimp, adding reserved pasta water a few tablespoons at a time to loosen the sauce as needed. Finish with chopped parsley, adjust salt and pepper, and serve immediately.