Shrimp Scampi with Garlic Lemon Butter Sauce

Ingredients

• 1 lb large shrimp, peeled and deveined

• 4 tbsp unsalted butter

• 2 tbsp olive oil

• 4 cloves garlic, minced

• ¼ tsp red pepper flakes (optional, for heat)

• Juice of 1 lemon (about 2–3 tbsp)

• Zest of 1 lemon

• ¼ cup chopped fresh parsley

• Salt and freshly ground black pepper, to taste

• 12 oz linguine or spaghetti (optional, for pasta version)

Instructions

1. Cook the Pasta (Optional):

   • Boil pasta in salted water according to package instructions.

   • Reserve ½ cup pasta water, then drain and set aside.

2. Cook the Shrimp:

   • In a large skillet, heat olive oil and 2 tbsp butter over medium heat.

   • Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.

   • Remove shrimp from skillet and set aside.

3. Make the Garlic Lemon Butter Sauce:

   • In the same skillet, melt remaining butter.

   • Add garlic and red pepper flakes, sauté 30–60 seconds until fragrant.

   • Stir in lemon juice, zest, and parsley.

   • Season with salt and pepper to taste.

4. Combine:

   • Return shrimp to the skillet, tossing to coat in sauce.

   • If using pasta, toss shrimp and sauce with cooked linguine, adding reserved pasta water if needed for a silky finish.

5. Serve:

   • Plate immediately with a sprinkle of parsley and extra lemon wedges on the side.

   • Optional: serve with crusty bread to soak up every drop of the buttery sauce.