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Lemon Shrimp Scampi is just one of those classic dishes that will impress your family or guests. The great thing about this recipe is it’s so easy to make, preparing the shrimp takes the most time. You can also buy deveined shrimp if you want, making it virtually no work at all. You can have this dish on the table in under 15 minutes.
- Peel the shrimp by starting underneath where their legs are attached. Peel off the shell and if you like, leave the last tail segment on for looks. This makes for a beautiful presentation.
- Devein by making a shallow slit down the middle of the back to expose the black vein.
- Lift out the black vein with the point of a paring knife and discard.
- Continue to do the same step with the underneath section of the shrimp to remove the black vein.
- Now your shrimp is ready to cook.
Begin to make the Lemon Shrimp Scampi by melting the butter (or clarified butter) in a cast iron skillet, add the garlic and sauté for one minute. Immediately your kitchen will have the most amazing aromatic smell with combination of garlic and butter.
Cook the shrimp in a single layer for 1 minute or until pink. Repeat on the other side. The trick to perfectly cooked shrimp is to NOT OVERCOOK them. More time in the skillet makes for rubbery shrimp.
Now add the zest of one lemon, plus the juice of one lemon. Next top with parsley and your Lemon Shrimp Scampi is ready to serve. Our family loves this over noodles, zoodles or even on their own. Enjoy!!!
Lemon Shrimp Scampi
Ingredients
- 1 pound extra large wild shrimp peeled and deveined
- 2 tablespoons clarified butter
- 1 tablespoon garlic minced
- 1 lemon zested and juiced
- 1 tablespoon parsley minced
Instructions
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Heat butter (or clarified butter) in cast iron skillet over medium heat.
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Add garlic and sauté for one minute.
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Add shrimp and cook in a single layer for 1 minute per side or until pink.
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Add the zest of one lemon, plus the juice of one lemon.
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Top with parsley.
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Serve over noodles, zoodles or by themselves.
Recipe Notes
How to prepare raw shrimp:
- Peel the shrimp by starting underneath where their legs are attached. Peel off the shell and if you like, leave the last tail segment on for looks. This makes for a beautiful presentation.
- Devein by making a shallow slit down the middle of the back to expose the black vein.
- Lift out the black vein with the point of a paring knife and discard.
- Continue to do the same step with the underneath section of the shrimp to remove the black vein.
- Now your shrimp is ready to cook.