Go Back
Overhead shot of a delicious Shrimp Scampi Recipe in a dark stainless steel skillet with bright green parsley and a resting silver fork.

The Ultimate Shrimp Scampi Recipe with Glossy Lemon Butter Fettuccine

Master this restaurant-quality Shrimp Scampi Recipe featuring perfectly plump shrimp and al dente fettuccine tossed in a glossy, pale yellow lemon garlic butter sauce. Ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Large Raw Shrimp Peeled and deveined
  • 1 lb (450g) Dry Fettuccine Pasta Boiled to al dente
  • 4 tbsp (60g) Unsalted Butter Divided use
  • 2 tbsp (30ml) Extra Virgin Olive Oil Divided use
  • 4 cloves Fresh Garlic Finely minced
  • 1/4 cup (60ml) Fresh Lemon Juice & Zest Freshly squeezed
  • 1/2 cup (120ml) Reserved Pasta Water Used for emulsification
  • 1/4 cup (15g) Fresh Flat-Leaf Parsley Finely minced
  • 1 tsp (2g) Coarse Black Pepper Freshly cracked
  • 1 tsp (6g) Kosher Salt Plus more for pasta water

Equipment

  • 1 Dark Stainless Steel Skillet Essential for even heat distribution and building the pan sauce.
  • 1 Silicone-Tipped Tongs Crucial for vigorously tossing the pasta to emulsify the sauce.

Method
 

Preparation and Cooking
  1. Bring a large pot of salted water to a boil. Cook the fettuccine for 1 minute less than package instructions for a firm al dente. Reserve 1/2 cup (120ml) of pasta water before draining.
  2. In a dark stainless steel skillet over medium-low heat, melt 1 tbsp (15g) butter with 1 tbsp (15ml) olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
  3. Add the shrimp in a single layer. Cook gently for 1-2 minutes per side until they form C-shapes with a moist, opaque white and pink appearance. Do not let them brown. Remove shrimp to a plate.
  4. Keep skillet on low heat. Add the remaining 3 tbsp (45g) butter, lemon juice, lemon zest, and a splash of reserved pasta water. Whisk vigorously until a thin, glossy, pale yellow sauce forms.
  5. Add the drained fettuccine to the skillet. Use tongs to vigorously toss the pasta in the sauce for about one minute until fully coated and shiny.
  6. Return the shrimp to the skillet, piling them over the pasta. Remove from heat. Generously garnish with finely minced parsley flakes and coarse specks of black pepper. Serve immediately.

Notes

Tip 1: Pat your shrimp completely dry before cooking to prevent steaming.
Tip 2: Do not rinse your pasta after draining, as the surface starches are needed to thicken the glossy lemon butter sauce.