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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.

Shrimp Scampi

This easy shrimp scampi recipe 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 Shrimp Scampi

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.

  1. Prepare the shrimp. Spread the peeled and deveined shrimp on a paper towel and blot to dry. Season with salt and pepper.
  2. 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.
  3. 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.
  4. 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 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 Scampi Recipe

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

Equipment

  • 1 skillet

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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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7 Comments

  1. Susan says:

    Can you provide measurements for the juice and zest? I get lots of Meyer lemons from my mom’s tree, and I freeze the juice and zest for future uses. This recipe looks like a good one!

    1. Kellie says:

      It’s about 1 tablespoon juice and 1/4 tablespoon zest.

  2. Joni Mitchell says:

    looks yummy….been wondering about Meyer Lemons…thanks
    #sitsblogging

  3. Kelly says:

    This looks amazing! I can’t wait to make it! Your pictures look fantastic too!

  4. kara says:

    I agree with Julie. I was looking for ideas for dinner. I think I found one. #sitsblogging

  5. Kendra says:

    Love shrimp scampi but never get to make it because my husband is allergic to shrimp. It is one of the dishes I will order in a restaurant though. Stopping by from The SITS Girls.

  6. Julie says:

    Ok this looks so delicious! Awesome photographs too! #SITSBlogging