15-Minute Lemon Garlic Shrimp Scampi: A Weeknight Hero

When time is short and the craving for something restaurant-quality hits, this Lemon Garlic Shrimp Scampi is your ultimate answer. From fridge to table in just 15 minutes, this dish is packed with bright flavors and uses simple ingredients you likely already have on hand. It's the perfect definition of a "Quick & Easy Eat!"

The secret is the protein: shrimp cooks incredibly quickly, usually in under 4 minutes! By utilizing a technique where the pasta (or zoodles/rice) is cooked simultaneously or pre-cooked, you can dedicate the main 15 minutes to crafting the perfect, bright, buttery sauce.

This recipe relies on a few high-impact ingredients to deliver maximum flavor with minimal effort:

1. Shrimp: 1 lb large raw shrimp, peeled and deveined.
2. Aromatics: 4 cloves garlic, minced, 1/4 cup dry white wine (optional, substitute chicken broth), 1/2 cup fresh lemon juice.
3. The Sauce Base: 1/2 cup butter, 2 Tbsp olive oil.
4. Finishing Touches: 1/4 cup fresh parsley, chopped, Salt and pepper to taste, Red pepper flakes (optional, for a kick).
5. Serving Suggestion: Cooked linguine, angel hair pasta, or a bowl of rice.

Follow these steps for a dish that is fast, fresh, and flavorful:

1. Prep & Start: If serving with pasta, start the water boiling first. While the water heats, pat the shrimp dry and season with salt and pepper.
2. Melt & Sauté: Heat the olive oil and half the butter in a large skillet over medium-high heat. Add the minced garlic and a pinch of red pepper flakes, cooking for about 30 seconds until fragrant (be careful not to burn the garlic!).
3. Cook the Shrimp (3-4 Minutes): Add the seasoned shrimp to the skillet in a single layer. Cook for 1.5 to 2 minutes per side until they just turn pink and opaque. Do not overcook! Remove the shrimp from the pan and set it aside.
4. Build the Sauce (2 Minutes): Turn the heat down to medium-low. Pour the white wine (or broth) into the pan and scrape up any browned bits. Let it reduce for about 1 minute.
5. Finish the Sauce: Whisk in the remaining butter, the fresh lemon juice, and half of the chopped parsley. Taste and adjust seasoning with salt and pepper.
6. Combine & Serve: Add the cooked shrimp back to the pan and toss gently to coat. If using pasta, drain it and add it directly to the skillet and toss vigorously to coat. Garnish with the rest of the fresh parsley.

For an even brighter, fresher flavor, zest the lemon into the sauce right before adding the juice. The zest carries all the essential oils and aromatic compounds!

Enjoy your lightning-fast, flavor-packed dinner!