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Lemony Shrimp Scampi


Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012


  • Salt and pepper
  • 3/4 pound angel-hair pasta
  • 2 tablespoons olive oil
  • 3/4 pound large or jumbo shrimp, peeled and deveined
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup lemon juice (from 2 lemons), plus wedges for serving
  • 2 tablespoons chopped fresh parsley


  1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain.

  2. Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.

  3. Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

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