Save to Pinterest A vibrant, zesty shrimp scampi featuring fresh herbs and a tangy lemon sauce, served in light bowls for a nourishing, citrus-boosted weeknight dinner.
This recipe quickly became a favorite in our home because of its fresh herbs and bright lemon sauce that make every bite delightful.
Ingredients
- Shrimp & Marinade: 1 lb (450 g) large shrimp peeled and deveined 2 tbsp extra-virgin olive oil 2 cloves garlic minced 1/2 tsp sea salt 1/4 tsp freshly ground black pepper Zest of 1 lemon 1 tbsp fresh lemon juice
- Lemon Herb Sauce: 2 tbsp unsalted butter 2 tbsp extra-virgin olive oil 2 cloves garlic thinly sliced 1/2 cup (120 ml) low-sodium chicken or vegetable broth Juice of 1 large lemon (about 3 tbsp) 1/4 cup fresh parsley finely chopped 1 tbsp fresh dill chopped 1 tbsp fresh basil chopped 1/4 tsp crushed red pepper flakes (optional)
- To Serve: 4 cups cooked whole grain pasta zucchini noodles or cauliflower rice Lemon wedges 1/2 cup Greek yogurt (optional for topping) 1 cup fresh fruit (e.g. berries or orange segments for a light plate)
Instructions
- Step 1:
- In a medium bowl toss shrimp with 2 tbsp olive oil minced garlic salt pepper lemon zest and 1 tbsp lemon juice. Marinate for 10 minutes while preparing other ingredients.
- Step 2:
- Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. Add sliced garlic and saute for 30 seconds until fragrant.
- Step 3:
- Add marinated shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until just pink and opaque. Remove shrimp with a slotted spoon and set aside.
- Step 4:
- Pour in broth and juice of 1 lemon. Scrape up any browned bits and simmer for 2 minutes to reduce slightly.
- Step 5:
- Add parsley dill basil and red pepper flakes (if using). Return shrimp to the skillet and toss to coat evenly. Cook for 1 more minute then remove from heat.
- Step 6:
- Serve shrimp and sauce over your choice of pasta zucchini noodles or cauliflower rice.
- Step 7:
- Top with a dollop of Greek yogurt and a side of fresh fruit for a refreshing touch. Garnish with extra lemon wedges.
Save to Pinterest This dish often brings the family together for a quick and delicious dinner on busy weeknights.
Notes
Pairs well with a chilled Sauvignon Blanc or Pinot Grigio. Greek yogurt adds creaminess and protein skip for a dairy-free version.
Required Tools
Large skillet Mixing bowls Slotted spoon Knife and cutting board Citrus zester
Allergen Information
Contains Shellfish Dairy (if using butter or yogurt) To make dairy-free use only olive oil and omit Greek yogurt Always check labels for hidden allergens.
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Enjoy this light and flavorful shrimp scampi any night of the week for a satisfying meal.
Recipe Questions
- → How can I keep the shrimp tender?
Marinate the shrimp briefly with lemon, garlic, and olive oil, then cook quickly over medium-high heat until just opaque to avoid overcooking.
- → Can I use other herbs instead of parsley, dill, and basil?
Yes, fresh tarragon or chives can be excellent alternatives to complement the lemon and garlic flavors.
- → What are good pasta alternatives for this dish?
Zucchini noodles or cauliflower rice offer light, vegetable-based options that balance well with the zesty shrimp and sauce.
- → Is it possible to make this dish dairy-free?
Omit the butter and Greek yogurt, and use only olive oil to keep it dairy-free while maintaining flavor.
- → What wine pairs well with this meal?
A chilled Sauvignon Blanc or Pinot Grigio perfectly matches the citrus and herb notes in this dish.