Meyer Lemon Shrimp Scampi is the most perfect, elegant, and flavorful pasta dinner! Meyer lemons replace regular lemons in this classic recipe. They bring a certain sweetness to the dish as a whole that’s simply irresistible!

A large white plate is presented with noodles, shrimp, and lemon slices.


Meyer Lemon Shrimp Scampi

Meyer lemons are at the top of the totem pole for citrus! They’re a hybrid between a lemon and a mandarin orange, so they have the tangy, zesty flavor of a lemon and the slight sweetness of a mandarin orange. It’s the best of both worlds! Because of their natural sweetness, they’re a lot less sour than regular lemons and are perfect for complimenting pasta dinners like this one.

This easy scampi dinner comes together in just a few minutes. Overall, you’ll be finished with this recipe in about half an hour! After a long day, you deserve a home cooked meal that’s easy to make and happens to pair perfectly with a glass of wine. My main time saving advice is to purchase the shrimp already peeled and deveined, that way you don’t have to spend your time picking shells and shrimp innards.

From the perfectly cooked shrimp to the white wine and meyer lemon flavored buttery sauce, this scampi is a restaurant worthy meal that’s quick, easy, and oh so satisfying. Besides a glass of Pinot Grigio on the side, you’ll also want to serve this scampi with plenty of freshly grated parmesan cheese and an extra squeeze of fresh meyer lemon juice!

Shrimp is being cooked in a buttery sauce in a silver skillet.

How to Make It

This easy to make meyer lemon shrimp scampi comes together in just a few easy steps! You will not believe how quickly this elegant meal comes together.

Prepare the shrimp. Spread the peeled and deveined shrimp on a paper towel and blot to dry. Season with salt and pepper.

Cook the shrimp. In a large sauté pan, heat 1 tablespoon of the butter and olive oil over medium-high heat until the butter is melted and frothy. Add the shrimp to the pan and cook for 2 minutes or until bright pink. Turn the shrimp over and cook an additional two minutes. Do not crowd the pan, you may need to cook the shrimp in two batches. Transfer to a plate and set aside.

Create the sauce. Add the garlic and zest to the pan and cook for 1 minute, stir in the wine, lemon juice, stock and remaining butter and bring the mixture to a boil. Continue cooking for an additional 2-3 minutes until the sauce is reduced by half.

Finish it off. Add the shrimp and parsley back to the pan tossing to coat with the sauce. Season with salt and pepper to taste. Serve immediately, and enjoy!

Shrimp scampi is being cooked in a large skillet.

Tips for the Best Meyer Lemon Shrimp Scampi

  • If you can’t find any meyer lemons at your local grocery store, combine the fresh juices of one lemon with one mandarin orange. Or, you could always plant yourself a meyer lemon tree if you’ve got a green thumb!
  • Buy the shrimp already peeled and deveined! If you buy whole shrimp, that’s okay too, just set aside more time at the beginning of this recipe to properly prepare them for cooking.
  • Choose a dry white wine to cook with like Pinot Grigio or Sauvignon Blanc. Avoid sweeter white wines like Riesling. And as always, don’t forget to enjoy a glass with dinner!
  • For the most flavorful base to this pasta sauce, make some Easy Homemade Chicken Stock! It takes a little extra time to make, but homemade stock is always a great way to elevate a recipe.
A stack of bowls are filled with shrimp scampi.

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Shrimp is being cooked in a buttery sauce in a silver skillet.

Get the Recipe: Meyer Lemon Shrimp Scampi

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Quick and easy Shrimp Scampi made in just minutes. Restaurant worthy!
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Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, I use California Olive Ranch
  • 5 garlic cloves, minced
  • 2 Meyer lemons, zest and juice (I used Sunkist)
  • 1/2 cup dry white wine, I used Pinot Grigio
  • 1/4 cup chicken stock, or vegetable stock
  • 1/4 cup chopped fresh parsley
  • salt and pepper

Instructions 

  • Spread the shrimp on a paper towel and blot to dry. Season with salt and pepper.
  • In a large sauté pan, heat 1 tablespoon of the butter and olive oil over medium-high heat until the butter is melted and frothy. Add the shrimp to the pan and cook for 2 minutes or until bright pink.
  • Turn the shrimp over and cook an additional two minutes. (Do not crowd the pan, you may need to cook the shrimp in two batches.) Transfer to a plate and set aside.
  • Add the garlic and zest to the pan and cook for 1 minute, stir in the wine, lemon juice, stock and remaining butter and bring the mixture to a boil. Continue cooking for an additional 2-3 minutes until the sauce is reduced by half.
  • Add the shrimp and parsley back to the pan tossing to coat with the sauce. Season with salt and pepper to taste.

Notes

Shrimp Scampi is best served soon after cooking.
Serving: 0g, Calories: 262kcal, Carbohydrates: 2g, Protein: 23g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 301mg, Sodium: 907mg, Potassium: 163mg, Fiber: 0g, Sugar: 0g, Vitamin A: 490IU, Vitamin C: 11.1mg, Calcium: 179mg, Iron: 2.8mg
Author: Kellie
Course: Dinner
Cuisine: Italian