Prepare to tantalize your taste buds with the most irresistible Meyer Lemon Shrimp Scampi that will transform your dinner from ordinary to extraordinary! Imagine a dish so vibrant and zesty, it'll transport you straight to the sun-drenched coastlines of Italy with just one bite. This restaurant-quality recipe combines succulent shrimp, bright Meyer lemon, and a luxurious white wine sauce that will make you look like a culinary genius in just 25 minutes. Whether you're planning a romantic dinner or want to impress your foodie friends, this Meyer Lemon Shrimp Scampi is about to become your new favorite go-to meal that promises maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup Meyer lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 8 ounces linguine or spaghetti
Instructions
- Begin by gathering all your ingredients. Ensure the shrimp is peeled and deveined, and the garlic is minced. Measure out the olive oil, white wine, Meyer lemon juice, lemon zest, red pepper flakes, and chopped parsley. Set aside.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water.
- Add the linguine or spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Once hot, add the 3 tablespoons of olive oil.
- When the oil is shimmering, add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to let it burn.
- Add the large shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side until they start to turn pink.
- Flip the shrimp and pour in the 1/2 cup of dry white wine and 1/4 cup of Meyer lemon juice. Stir to combine and let it simmer for about 2-3 minutes until the shrimp are fully cooked and the sauce has slightly reduced.
- Stir in the 1 tablespoon of lemon zest and the 1/4 teaspoon of red pepper flakes. Season with salt and pepper to taste, adjusting according to your preference.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the drained pasta to the skillet with the shrimp and sauce. Toss gently to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Remove the skillet from heat and stir in the 1/4 cup of chopped fresh parsley for a burst of flavor and color.
- Serve the Meyer Lemon Shrimp Scampi immediately, garnished with additional parsley and lemon wedges if desired. Enjoy your delicious Italian dish!
Tips
- Use fresh, high-quality shrimp for the best flavor and texture. Look for shrimp that smells clean and ocean-fresh.
- Don't overcook the shrimp! They should turn pink and slightly curl - cooking them too long will make them tough and rubbery.
- Meyer lemons are sweeter and less acidic than regular lemons, but if you can't find them, use a mix of regular lemon juice and a touch of orange juice as a substitute.
- Reserve some pasta water before draining - its starchy goodness helps create a silky, clingy sauce that perfectly coats your pasta.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc that you'd also enjoy drinking. The quality of wine matters in this simple dish.
- For extra depth of flavor, consider adding a small pat of butter at the end of cooking to enrich the sauce.
- Serve immediately to enjoy the dish at its peak temperature and texture - this scampi waits for no one!
Nutrition Facts
Calories: 451kcal
Carbohydrates: 46g
Protein: 30g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 120mg
