Save A vibrant, zesty shrimp scampi featuring fresh herbs and a tangy lemon sauce, served in light bowls for a nourishing, citrus-boosted weeknight dinner.
I first served this shrimp scampi on a busy weeknight and my family loved its light yet satisfying taste that still feels indulgent.
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 sauté for 30 seconds until fragrant
- Step 3:
- Add marinated shrimp to the skillet in a single layer Cook for 1–2 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 This recipe often brings the family together for a fresh and lively dinner especially on busy weeknights.
Notes
For a lighter dish omit butter and use only olive oil Try adding other fresh herbs such as tarragon or chives 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
Save 
Enjoy this light and flavorful shrimp scampi that’s perfect for any night of the week.
Saffron Brook Recipe Q&As
- → What herbs enhance the lemon flavor?
Fresh parsley, dill, and basil complement the lemon by adding aromatic, slightly sweet, and earthy notes that brighten the dish.
- → Can I substitute the shrimp with another protein?
Yes, firm white fish or scallops work well with the lemon herb sauce for a similar vibrant flavor profile.
- → How to make the sauce lighter?
Omit the butter and use extra-virgin olive oil only to keep the sauce light while retaining richness.
- → What are good serving options for this dish?
Serve over whole grain pasta, zucchini noodles, or cauliflower rice for a nutritious base that soaks up the lemon herb sauce.
- → How long should the shrimp marinate?
Marinate the shrimp for about 10 minutes to allow the lemon juice and herbs to enhance the flavor without cooking the shrimp prematurely.