Lemon-Parsley Butter + Shrimp Scampi

When you need to perk up a dish, compound butter is an easy and versatile tool to have handy in your cooking arsenal. Lemon-parsley butter is a version I use quite a bit :o)

This butter is a great way to add flavor to freshly steamed vegetables, but it also creates a tasty sauce for seafood, chicken and steak.

You can make it ahead of time, then store it in the fridge to be used as needed...

Lemon-Parsley Butter

1 stick (4 oz) unsalted butter, room temperature
1/2 cup chopped flat leaf parsley
Juice and zest of one lemon
1/2 teaspoon salt
Generous amount of freshly ground pepper


Mix all the ingredients until well combined, then wrap the mixture in plastic, forming a log.


Set the butter log in the refrigerator for at least an hour before using.
This will last for several days in the fridge, but you can freeze it for a couple of weeks too...

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I like to use lemon-parsley butter in a lightening-fast, slightly spicy shrimp scampi recipe. One stick of butter may seem like alot, but divided amongst 4-6 people, it turns out to be 2 tablespoons per serving at most. A few squeezes of fresh lemon juice carries the flavor even further...

When I want the pasta to feel "coated", I toss it with a quick lemon dressing so that I can avoid using more butter in the sauce...


Simple Shrimp Scampi
Serves 4-6

16 oz Whole Grain Linguine

Optional dressing for the pasta:
3 tablespoons olive oil
Juice of 2 lemons
1/4 cup grated parmesan

Olive oil
1 lb small shrimp, peeled and deveined
salt to taste
6 garlic cloves, crushed
1 teaspoon red pepper flakes

1 quantity Lemon-Parsley Butter

To serve:
Chopped parsley
Lemon wedges


Bring a large pot of heavily salted water to boil. Since the shrimp cooks quickly, use this time to get all of your other ingredients in place. Ideally, you want the pasta and shrimp to be done at the same time.

Once the water is boiling, carefully stir in the pasta and let simmer for 8 minutes, or until al dente.

Meanwhile, heat about 1 tablespoon of oil in a large skillet over a medium flame. Once hot, add the shrimp and sauté.

Just as it starts to turn pink, add the crushed garlic and red pepper flakes. Continue to cook until almost totally pink and season with little salt if desired (keep in mind that there's salt in the butter).

Next, cut the herb butter into pieces and add to the pan. Stir as it melts and the shrimp continues to cook.

Once the shrimp is completely pink and the sauce has melted, the dish is done! Remove from heat.

Drain the pasta, and toss to coat with the dressing.

Serve topped with the scampi, extra chopped parsley, and lemon wedges.

Enjoy!