Lemon-Garlic Butter Shrimp Scampi

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

Plump shrimp sautéed in a rich lemon-garlic butter sauce, served over al dente linguine with toasted breadcrumbs. This Italian-inspired seafood recipe (low-carb option, dairy-free), ready in about 35 minutes, pairs large shrimp, butter, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (peeled and deveined) large shrimp
• 4 tbsp butter
• 4 cloves garlic
• 2 lemon
• 8 oz linguine
• 1/4 cup breadcrumbs
• 1/4 cup parsley
• 1/4 cup white wine
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add linguine and cook 8-9 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add shrimp and cook 2-3 minutes until pink and opaque. Remove shrimp and set aside.
3. Step 3: Add remaining 2 tbsp butter to skillet. Squeeze juice of both lemons into the pan, then add white wine, salt, and pepper. Cook 2-3 minutes until sauce thickens slightly.
4. Step 4: Stir in reserved pasta and 1/4 cup breadcrumbs. Cook 2-3 minutes until sauce is glossy and coats the pasta. Return shrimp to skillet and toss to combine.
5. Step 5: Transfer to serving plates, top with parsley, and serve immediately.