The Skillet Shrimp Scampi I am sharing with you today is a favorite of mine because it is so simple and ready in 30 minutes. I love citrus flavors with seafood, and traditional lemon will always be a favorite for me. Scampi is buttery, but fresh due to the citrus with a little zing in your mouth from the garlic. My boys have recently started liking shrimp, and this is a good recipe to ease them into the world of seafood because of the familiar lemon, garlic, and butter flavors.
For this recipe, I do a quick marinate on my shrimp and then toss them into a hot pan. The shrimp cook very quickly, and it is best to use a larger shrimp because it makes the flipping process a little easier. I like to finish the shrimp in the oven with a few lemon rounds and serve it immediately it comes sizzling from the oven because shrimp can overcook quickly. I normally serve this dish with a salad, or crusty bread, but I recently enjoyed with with penne pasta tossed with a little fresh pesto and Parmesan cheese.
Skillet Shrimp Scampi
- 1 ½ LB raw shrimp, peeled and deveined
- 1 teaspoon fresh lemon zest
- Juice from 2 fresh lemons, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 garlic cloves, minced
- 3 TBL butter
- Chopped parsley and lemon rounds, for serving
- In a medium bowl, combine shrimp, lemon zest, juice of 1 lemon, salt, pepper, and minced garlic. Allow shrimp to marinate for 15-20 minutes in the fridge.
- Pre-heat oven to 375 degrees.
- Oven safe skillet, heat over medium high heat. Once butter had melted, add juice of a lemon. Add the shrimp in one flat layer to skillet.
- Cook about one minute per side. Flip shrimp and move to oven for 7-8 minutes.
- Remove from oven and top with chopped parsley and lemon rounds if desire. Serve immediately.